I've mixed the black rice with other kinds, and I still don't really like it as well as brown or white.

The black rice I had kind of turned a shade of dark purple when it was cooked.

I found a wonderful site that's all about rice. It's called "All About Rice" how apt! If you have any questions about rice, that's the place to go. It has the full nutritional rundown for White, Jasmine, brown and Glutinous rice.

Hmm, nothing about Basmati Rice. OK Here it is:

Basmati rice, 1 cup (200g) (cooked)
Calories: 205
Protein: 4.2g
Carbohydrate: 44.5g
Total Fat: 0.44g
Fiber: 0.63g
*Good source of: Iron (1.9mg), Selenium (11.8mcg), Thiamine (0.26mg), and Niacin (2.3mg)

Most rices have the same nutrition -- about, with brown the all time winner in phosphorus.

It doesn't taste good to me to be honest with you, it taste pasty
to me.

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!