Reddit mentions of Seductions of Rice

Indian, stiff and 'pointy', you want basmati. Thai, more perfume and a bit sticky-er-er, that's jasmine. Dozens of other varieties out there but those two are easy to define the spectrum (apart from the very different arborio). Cheap "long grain" and the dozens of other sorts, as tasty as they can be, likely won't get you the texture you're after. Good discussion of rice cooking in Felicity Cloake's biryani article. Good overall reference in Seductions of Rice. And if a recipe calls for FULLY COOLED rice (e.g. fried rice), don't cheat. Let it go stone cold.