I tried and tried to like brown rice, and ultimately gave up. Always wound up just too chewy and often pieces of hull wound up in my teeth. Wild rice -- I think all I've had is from Minnesota. It took me awhile to get used to cooking it, but I do like it. I'd first had it in packaged "Long Grain and Wild" rice mixtures, and when I tried to do it from scratch, I quickly learned that the wild needs longer cooking time than the long grain white rice. MN wild rice comes in three grades -- very broken up (for casseroles, or as some in the area say, "hot dish"), medium (some whole, some broken) which is good for most dishes, and the stuff that is perfectly whole (for elegant presentations). Wild rice, with the aformentioned long grain added in, cooked in stock with onions and garlic, make a wonderful stuffing for poultry, especially duck and cornish game hens. When you try this rice, find a good recipe and stick to it the first time.
Jasmine is the best rice for Thai food. It has a lot of characteristics in common with Basmati -- very fragrant, long grains.