Before I spent some time in South Africa and Japan, I used to eat rice pilaf. In rice pilaf each grain of rice is separate from the next piece. If not cooked right, it can be hard and tasteless. But, when I went to South Africa and then Japan, I learned that rice was meant to be sticky.
Of course, I learned to use chopsticks in Japan. For practical reasons, I learned that I could not pick up rice unless it was sticky. Once I got past the stickiness, I learned to enjoy dipping the rice in sauces.
Now, I like sticky rice. I don’t care for pilaf. It just doesn’t have that right bit of stickiness. Soon I began to discern the best rices for my tastebuds. I really like Jasmine rice. It was first grown in Thailand. It has a nice nutty flavor and goes well with certain sauces.
My husband spent a few years in Thailand so he is a connoisseur of Thai food (speaks some Thai too). The best Thai restaurant we found was in Sarasota, Florida. I don’t remember were it was, but the food was terrific.
I think that it is great that we have so many varieties of food here. But, it is best to be in the country of origin (the food tastes different in its own country). Better.