Personally, I use several types of rice, Thai or Cambodian jasmine rice for cooking Asian recipes, Italian carnaroli pour risotto recipes , also some small bags of Indian basmati or Japanese sushi rice, but they are not frequent. Not really aware of this rice coating problem, but I will try to read more.
A while ago, I read an article on how white rice killed the Japanese:
One thing for sure, white rice doesn’t sound very nutritious.
