I think most people already know the latter to be honest. Poverty for most people is and always has been balancing scrimping on one thing with spending more on something else be it branded beans, ketchup or better welfare meat/eggs so it’s instinctive.A better approach would be to show how to use a few quality ingredients and make value of them or pick out things to scrimp on and things that it's worth spending a bit more on.
And not all rice is interchangeable
I think there’s something to be said for offering a cheaper alternative when it doesn’t affect the recipe that much especially if it’s something non-obvious but only if it’s tried and tested and sensible.
IDK though it just often seems to come across as super patronising to me when chefs are like “you can buy basic value pasta but it’s worth spending more on a decent cheese” or “this is quality mince, look you can make more than one meal with it and it will carry cheaper tinned tomatoes!” and the ever present “you can put your potato in the microwave for 5 mins and that’s cheaper than the oven for 90 mins”…. no shit Sherlock we’re poor, we’re not thick. I knew that stuff when I was 11, I don’t need some chef coming along acting like it’s a revelation or presenting a shite imitation of his lasagna “for the poors” and expecting headpats. Jack’s the most egregious example but she’s far from alone with it.