Sadly this is the fate of many bulk carb foods. A loaf of generic bread from the supermarket is only slightly related to something you make yourself with flour yeast water and salt. Similarly if you grew up on dry pasta shells in a box then fresh pasta made that day is going to be...different. As for potatoes, try making mash or fries out of yukon vs russet and see how that goes.

Couldn't find a non-AI picture of a bowl of rice?

Rice deserves better than that horrific AI image.

The ARSENIC CONTENT may not alter the taste, fluffyness, shape or other observable qualities, but you might want to consider it.

https://health.clevelandclinic.org/arsenic-in-rice

The rice piles in that picture are uncomfortably regular.

I eat a lot of rice, but I don't come from any Asian tradition. I find parboiled to be the easiest to cook and is very versatile unless you need glutinous (sticky) properties, and often also the cheapest on the shelf (in non-Asian stores). With jasmine and basmati, although they are more fragrant, if you over cook them they'll end up bloated with water.

But these days I almost never cook rice in water but in a stock or sauce or stew or soup of some kind.