alt Hacker NewsI know that Australian-grown Japonica does, although I don't think produces in Australia care about taste (which is why I buy Japanese rice).
But when the average bowl of rice is smothered in curry, demi-glace or egg, soy & sugar I don't think you could tell.
What I want to know is, what's happening to all the Australian rice they do import? Are the statistics lumping all varieties together, are we only selling them Basmati?