Other types of rice like paella and arborio rice are cooked in a different way to long grain varieties.
For example, to cook risotto, arborio rice is usually fed with stock at regular intervals over the cooking period. This process allows the rice to release starch.
It’s this starch which contributes to the rich and velvety texture of many risottos.
Cooking other rice types, like black rice and glutinous rice, will require different preparation methods too, so check the packaging before cooking.