Should it be long, medium or short grain? 
No matter which type of rice you prefer, rice is healthy:

~ Low in calories, with just 160 calories in a 3/4-cup serving
~ A non-fat food
~ A great source of complex carbohydrates
~ Cholesterol-free
~ Naturally low in sodium
~ And, the USDA recommended allowance of rice and other 
   grain-based foods is 6 to 11 servings daily.

Long Grain
Long grain rice is just that, long and slender. When cooked, the grains remain 
separate and fluffy. Long grain rice is great when used as a side dish, main dish 
or in salad recipes.

Medium Grain
Medium grain rice is plumper and stouter than long grain. And, when cooked,
the grains tend to be moister and more tender than long grain rice. Medium grain 
rice is great when used in desserts (rice pudding), casseroles and oriental stir-fry 
dishes.

Short Grain
Short grain rice is almost completely round in form. When cooked the grains 
usually stick together. This rice is best in puddings and in some stir-fry dishes.

Brown Rice
Brown rice is basically rice where only the hull as been removed. The bran stays 
intact. When it is polished, parboiled and/or pre-cooked it becomes white rice. 
When brown rice is cooked, it is slightly chewy.

Wild Rice
Wild rice, grown in fresh water, is actually not a rice but rather strictly a grain. 
Cooked wild rice can stay fresh in the refrigerator up to 2 weeks.
this information is from practical recipes