Ever since I read a background to some "Study of Rice Starch Structure" research at UNE, I have been extremely sensitive to the type of rice that is used for various home cooking dishes. I will no longer tolerate long grain rice in my risotto (nor my rice pudding for that matter); I will complain at arborio rice being used in fried rice etc. etc. Today, I was asked (because apparently I am now a rice authority) if one should wash the rice before or after cooking. Quite clearly the answer is that one should do neither. The whole point of cooking it in the first place is to kill any remaining organisms in it, and otherwise make it edible and delicious.
The result of my oversensitivity to rice type usage is that whenever I eat a dish with rice in it that someone else has prepared, everyone looks expectantly at me for a reaction.