Rice

Parboiled Rice
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Parboiled rice is regular white rice that has been pre-treated by being steamed under pressure. This process forces nutrients, especially t(h)iamine B1 vitamins, from the husk into the rice grains, increasing the rice's nutritional value and making it firmer. Parboiled rice doesn't stick together as much during cooking as regular white rice and has a mild flavor that goes well with many different dishes.
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Basmati Rice
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Mainly India and Pakistan
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Jasmine Rice
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Mainly Thailand, Cambodia and Vietnam
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Bulgur Rice

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Couscous
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Couscous is a North African type of pasta, that looks like rice to me, in the form of groats made from crushed, soaked durum wheat, which is mixed by hand with fine wheat flour, thereby forming rounded groats.
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Oat Rice

Black Rice

Also known as purple rice or forbidden rice, is a range of rice types of the species Oryza sativa, some of which are glutinous rice.
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Whole grain Rice

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Use just 1 1/4 cups water for every 1 cup of jasmine rice (the standard for typical white rice is 1 1/2 cups water to 1 cup rice).
Convert Cup (US) to Deciliter
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Basmati rice generally has a higher fiber content than jasmine rice, especially in its whole grain form. Vitamins and minerals: both types of rice provide some essential vitamins and minerals, but the differences are minimal. Whole grain versions of either rice are more nutritious than their white counterparts.
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Rice naturally contains inorganic arsenic, which is considered carcinogenic.
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Norway supposedly has a contingency plan with over 3,000 genetic samples of rice varieties placed on a high mountainside in case of a global or climatic catastrophe.

In Asian cuisine is common practice to boil rice in a chicken broth.

You could try out a garlic-fried rice.