Is hard, long grain (Jasmine) rice hard to digest?

I know there are three types of long grain rice: California, Carolina, and Jasmine (in order of increasing hardness).





Is firmer rice more difficult to digest -- bad for you?





Is softer rice like California more expensive than firmer rice?

Is hard, long grain (Jasmine) rice hard to digest?
All rice swells up with the cooking water and becomes soft for serving.





Jasmine rice is fine but I generally use Basmati rice in my home, although I use many types of rice according to the recipe.





The organic rice is most expensive.