I just bought a couple of new rices/rice blends. One is a "Texmati" rice, and another is a wild rice blend (Lundberg Wild Blend) which has long grain brown rice, sweet brown rice, whole grain black japonica, and few other types in it.
I've made a batch of each so far, and I noticed both of them were pretty creamy and sticky. Is this normal for whole grain rices? I mean, taste wise they were great - especially the multi grain blend. But if I was in the mood for some a light fluffy rice, can it be done with these types of rices? Or do they always cook up this dense?
I'm worried if I use less liquid than the package directions, they will just come out hard and chewy.