I learned how to cook Chinese food by living with a family for a year. I would cook in exchange for language lessons. Anyway, the basis for many meals is rice, white rice. All of my cooking was predicated on white rice. Coming of age in the 1970s in Portland, Oregon, I remember the impact that brown rice suddenly made on the scene. It was a little before quiche, I think. Now, I was coming up in the music scene and we were friends with the Grateful Dead road crew. Their girlfriends and wives were at the epicenter of hippie food culture of that era. It was only years after I moved into the mainstream culture, that I began to associate "organic" with "bad tasting." Everything was really flavorful and healthy at the same time. When the straights adopted vegan-like approaches, the did it with no respect for the taste of the ingredients. Way too many spices, way too many. Not hot, just perfumy. The brown rice was fine, but its woody taste didn't necessarily blend well with the rest of the dish. (Goes great with breakfast, though). Nowadays, I use white rice when I cook Chinese food. Over the objections of my wife, who came up in the hippie food culture in the 70s, in New Mexico. So, brown rice flows through her veins. She bleeds brown rice. Here's how it works around here. My wife tries to keep everything brown, from rice, to pasta to bread. I, on the other hand, try to negotiate and hold out for the white, non-healthy items. Right now, when I cook rice or pasta, I use the white versions, while my wife sneaks in as much brown materiel as she can get away with. We're both newly retired and starting to wonder about little things like that.