I wonder if what I thought were fruit flies last Summer might have been these weevils. In any case, I do have numerous rices around, and some have been there for a year or two. For keeping and pest purposes, I sometimes give the rise a good freeze for a few weeks.
For me, I think Basmati and Jasmine are close enough that I’ll use them interchangeably (they’re different, but not deal-breaker different). Next in importance is a good short-grain risotto/paella rice: Bomba, Arborio, Carnaroli, Vialone Nano.
I’ve used short-grain sushi rices and sticky rice, but haven’t really given them a full chance yet, given what I tend to cook.
As for brown rice (which, now that I think of it, is oddly unidentified as to variety), I wish I knew more ways to like it. Acknowledging its nutrition chops, I still tend not to fancy it (same with whole-wheat pasta, most of the time).
