COOKING: Succos machlokes al pi shyterine

Maintaining shalom bayis is important (which is why I fold my tallis on motzei shabbos to remind my wife that there are dishes that need to be done and rest of the home could use some cleaning), but how does one choose the appropriate rice for “cabbage rolls” and “stuffed bell peppers”?

Which one should be used: uncooked rice, al dente, instant rice, or CV some brown rice variant of the above.

Moreover, how I do I tell my wife that Rosh Hashana is over, and the above items no longer need to be sweet to add much sugar, but instead should have some flavour?