There are no hard and fast rules on which type of rice to use in any particular recipe. It is simply a matter of personal preference.
In the end, you’ll find that no matter which type of U.S.-grown rice you use, the menu possibilities are truly endless.
Long Grain: Kernels are slender and four to five times as long as they are wide. When cooked the grains are separate, light and fluffy.
Medium Grain: Kernels are two to three times as long as they are wide. The cooked grains are moist and tender, with a greater tendency to cling, a desirable characteristic in many dishes.
Short Grain: Kernels are plump and almost round in shape. After cooking, the grains are soft and clingy.