There is a lot of rice diversity on this planet.
Sushi rice is special and they have special rice types they grow for sake. I'd assume there is even more complexity in China but haven't heard anything about it.
Italy has used short grain rice for that mushy stuff - with a lot of butter and parmesan, it is quite good.
Persia (Iran) is a big rice culture too. They prize the ("Ir___") something which is the crust of rice at the bottom of the pot. it is tasty.
In Louisiana, rice is very important and is long grain. There is an old Cajun saying (in 1700s French) which translates as "every grain must stand to itself" - very different from the Asian "I wanna pick it up with chopsticks" sticky attitude.
Also, at least some decades ago, each woman in a neighborhood have a specialty. We were lucky enough to live next door to La'Neal Redd who was noted for her rice. Of course, she didn't have a recipe (and if she did she would never give it to anyone outside her family or to a son or male relative - recipes in Louisiana were matrilineal - even up into the 1980s). But as a child I was able to get some furtive rice-making watching in... she washed her rice afterwards and steamed it in a colander with a damp heavy towel over it. There were other special techniques too, but I've forgotten them.
The amazing thing about Miz Redd was that she was from Mississippi - all the adult women used to talk about it and try to figure out how somebody from MS could make better rice than a Louisiana native. I think they finally decided that she must have Louisiana relatives.
Louisiana has a shrimp capital and of course, a rice capital, Crowley. It is now called an International rice festival and they invite rice bigwigs from other cultures...
https://www.ricefestival.com/schedule.html