I eat a lot of rice, but I don't come from any Asian tradition. I find parboiled to be the easiest to cook and is very versatile unless you need glutinous (sticky) properties, and often also the cheapest on the shelf (in non-Asian stores). With jasmine and basmati, although they are more fragrant, if you over cook them they'll end up bloated with water.

But these days I almost never cook rice in water but in a stock or sauce or stew or soup of some kind.