Anyway, I gather the difference between rice and*other* rice is an effable smell. Or perhaps it's ineffable.
Cool.
The different kinds of white rice are as distinct as different cuts of beef. The longer grain rices have less starch content. When cooked, they are fluffier with separate grains. Shorter grain rices have a higher starch content and stickier texture when cooked.
Basmati and Jasmine rice are definitely well known for the unique fragrance. Also for the long grain and fluffy texture. They are not the same though. Basmati is very long grained and on the firmer, dry side. Jasmine is stickier.
The rice of choice for sushi is Calrose Botan. It has a shorter, plumper grain. The stickier texture allows the nigiri or maki to hold together.
For risotto, a very sticky, very short grain rice, with a high starch content, such as Aroborio, is preferred.
There are also sweet, very short grain Asian rices, such as mochi rice, used to make sweet rice cakes.
In my limited experience, parboiled rice and brown rice are other animals, firmer and more like wheat or barley in textuthgre than white rice. The Chinese might actually prefer Minute Rice to Parboiled rice.
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