I like all rice, all for different reasons. Basmati and Jasmine have the most lovely aromas. They are great with light steamed veggies.

I like white the best when it's made very sticky and will stick to my chopsticks. It does well with meat sauces, like chicken and beef and I use it often.

Brown is best to have if you have a yen for chewy rice. It also does well in baked dishes.

Rice is also inexpensive and that's the real reason to have it often!