Is black venus rice a variation on brown rice?
I enjoy the flavour of brown rice but compared to white (de-husked) rice it doesn't absorb much flavour from the dish it is in - this means the dish eg. a curry or risotto is missing the 'melded' flavour I'm used to - it tastes more like two different meals on the same plate - that can work - but it changes the flavour and the texture so much that the dish is almost unrecognisable.
However I mostly use white rice to get a tasty meal on the table with minimum time in the kitchen, so there are many slower dishes I rarely cook that might work as well or better with brown rice - I seem to remember that some rice balls are more interesting with brown rice in the mix (though I think millet has the edge here).
Even so, if I want a black risotto I think I'll still be choosing the type with sepia (cuttlefish ink) - so delicious...
Cheers.