I have never made regular rice and always make minute rice. I am getting more into real foods and cooking and les and less processed items and frozen items. My question is can you tell the difference in rice made from regular grains in say a rice cooker vs the quick on the stove minute rice. P.S. I usually only cook with brown rice. I am also wondering what I would change if a recipe calls for white and I want to use brown? I appreciate all help as I am trying to learn all I can from everyone here.