I'm writhing thru withdrawal symptoms, because my favorite food is out of stock at the supermarket as well as from the importer http://www.instantthaifood.com/ . Thai food can be so seductive, and this brand more than any other makes it both good AND instant. But every few years their supply is cut off for 6 months or so.
So what are the alternatives to their addictive ginger, lemon-grassy curry rice? Well, I could reconsider the starch family and switch back to a potato base. But I noticed big helpings of potatoes can induce drowsyness, and then found it has a glycemic index of up to 111. Thus it can give more of a sugar shock than pure sugar! I think it might nudge a person towards diabetes2 almost like a junk food, so will reserve that for times I am fighting insomnia.
Armed with some Thai flavorings, I looked for a rice that reaches the high standards as from my favorite instant Thai packages. Conventional minute rice is ghastly. I tried some healthy types such as converted rice which has some of the husk nutrients baked in, but preferred a new kind of half-milled rice where the brown husk is half removed. Still, that can be like forcing down medicine.
From the array of typical white rices, I know I hate the common east Asian varieties. I recall wonderful Indian basmati rice which can be fluffy in a dry kind of way. But basmati rice on the shelves looks way to short and tastes boring, even when imported from India. On the internet I gather much of the Indian rice has been hybridized for more production, and there is some weird Texan variety trying to claim the name Basmati.
Finally I find some lonely little bags from Pakistan with the elegant super-long grains, almost like strings or threads. Yum! It cooks fairly fast and and has a great mouth feel. I don't know if this is nowdays a rare heritage type rice, because many of the Basmati bags from India are opaque and don't show if they are old style. So I muddle along, stirring in experimental Thai flavorings for now.