[ ...He's not as skilled with western types of noodles so he'll have to pass on judging those, but he thinks they'd probably hold onto sauce well...? ]

Sometimes. White rice is pretty standard—I've found the kind here is a little loose, even when cooked, so it's nice for things like stir-fry and fried rice. Brown rice is harder, since it's not polished or anything, and it's healthier too—I only really like it in genmaicha though, which is green tea with roasted brown rice. It pairs well with my favorite dish~.

[ Moving on though— ]

Jasmine rice is a specific type of white rice that's fragrant, and like most white rices you can use it for pretty much anything...? But you should let it cool down before you use it for fried rice, since it's too soft when it's warm. Sticky rice is the type they use for mochiko—you know, the type of rice flour for mochi—because it's really sticky and sweet when it gets cooked. Sushi rice is the standard rice in Japan, but it's called that here because it's usually just for sushi? But we have a ton of it around my house, since we eat traditionally... [ ... ] You use it for pretty much any and every dish that you don't use any of the other ones for, though I think it and jasmine are exchangeable in certain dishes... but sometimes one just pairs better with what you're having.

[ .........ahem, he's looking a little embarrassed about just... talking... but. He cooks a little, he sort of. Has an opinion on things. ]