(Btw, I don’t know much about this, but one difference about rices is their starch structures. Different starches hydrolyze to various extents when you cook them, which seems to me to at least matter calorically (the amounts of washed out saccharides will not be the same). I mention this since it’s already a “continue this thread”, so less likely to distract people.)
(Btw, I don’t know much about this, but one difference about rices is their starch structures. Different starches hydrolyze to various extents when you cook them, which seems to me to at least matter calorically (the amounts of washed out saccharides will not be the same). I mention this since it’s already a “continue this thread”, so less likely to distract people.)