Back at Tiong Bahru Hainanese Chicken Rice. Here's a side by side comparison of the "newer" types of rice which they've made chicken rice with. The mouthfeel of each was somewhat aligned with the way they looked. The basmati one tasted thin, dryer and kinda felt less whole if you catch my drift while the plump Niigata Koshinikari tasted more full, moist and oily. Personally, I though the basmati was good pairing with the chilli while I preferred the Niigata Koshinikari without.
Now that I've tried both, I'll be sticking to the regular jasmine rice which I prefer. It might be familiarity speaking but I thought it has a better texture somewhere in between these two.
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