I love Jasmine and Basmati rice. Both have a delicate taste and cook up wonderfully separated and fluffy. The US Long grain I bought here (in UK) is the worst rice I have ever tried, really hard big grains that you really have to chew.
My favourite way of cooking rice is simply in the rice cooker, or on the hob with stock to flavour and by adding spices to make an indian spicy rice. Leftover cold plain cold rice is often made into fried rice by adding the rice to some sauteed garlic, then adding a couple whisked eggs and whatever veg or meat I feel like-usually onions, mushrooms, peas and chicken.
Risotto is also fab. I like to use carnaroli (sp?) rice and use Jamie Oliver's basic recipe except I cut down on the butter used and it is still just wonderful.