Can't say I'm surprised; if it worked consistently and reliably for most things, I'd expect to see that tip shared more widely.
The trouble with smooth bags and clamp-style sealers is twofold. First of course is clamping the top of a smooth bag closes it up tight and the sealer can't suck the air out. Second is that inside the bag there's more potential for parts of the bag to seal against the smooth bag and isolate areas further down.
With this tip a strip of mesh is inserted to get around the first problem. Conveniently, a rice mix is rather porous and so theres no issue with the second potential trouble I mentioned above. :) I'm not alleging they planned that, probably just happenstance with what they use the machine for usually. I doubt this trick would have worked very well with the meats I've been vacuum sealing.
In contrast, full-mesh bags get around both potential issues. (mostly, one side is smooth and can leave some small bubbles). They also cost more to make and of course cost more to buy, partly from cost but also from the printer/ink or razor/blade style of pricing model. Lure in with an attractive price then milk you on the supplies.
VacMaster does something a little in between. VacuumSealersUnlimited has a good description:
https://www.vacuumsealersunlimited.com/Economy_Bags_vs.html
Do please report back on your success with the
Amazon bags you cited. I'm particularly curious as to how thick the material is relative to the name-brand stuff such as FoodSaver's. (do you have a micrometer to measure?)