We eat a lot of brown and wild rice, but certain Asian dishes just work better with white rice. My wife is from Hawaii, so we do like the "locals" when we make their meals. ("Locals" here meaning Hawaiian locals.) We always use white rice for loco moko, too: That's the simplest dish possible, but quite tasty: Hamburger patty over white rice, smothered in beef gravy and topped with a sunny-side up egg. It's the Hawaiian equivalent of poutine: Quick, cheap, tasty, and filling.
My wife is wheat-intolerant, so we eat a lot of wheat alternatives. Potatoes, rice, corn tortillas, etc. A lot of Progresso soups are wheat-free, but they no longer print "gluten-free" on the labels. You have to read the ingredient list.
