Originally Posted by Botnst

I like rice as a double entendre.

I like the original, earthy flavor of brown rice, that expresses itself strongly and can easily stand on its own.

But I also like the flavor absorption characteristics of white rice. True, it is deprived of it's natural exotic flavor and character, but it easily adds balance to a complex dish, absorbing flavors from each constituent and returning a strong structure for the looser items.