James Silverton wrote:

h Any unflavored rice that is to be served as an accompanying
starch is "plain rice" to me. I'm sorry that I am a heretical
non-connoisseur of rice and don't worry much about type:
arborio, short grain, long grain, basmati etc.:-)

I don't eat a lot of rice, but I do use different types of rice for
different dishes. As a starch dish with dinner I usually cook basmati.
I use arborio for rice pudding, and I would use it to try risotto if my
wife wasn't allergic to rice.