The best advice is to follow recipe instructions ... varieties of rice, including sticky rices, wild rices and fragrant rices: all can be categorised as long-, medium- or short-grain.
I like to mix long grain and short grain rices (not glutinous rice, but the type used for Japanese ... stir until they’re wilted. Preheat the oven to 180°C (350°F). Heat the yau ja gwai ...