Normally I use Northeast Chinese rice, which is very similar to Japanese rice or Korean rice (or the same), the measurement of the water should be the same as I mentioned in the original post, and the boiled rice should be a bit ‘sticky’. If you cannot get these types of rice, Thai fragrance rice or basmati are also good, but you need to add a little bit more water to get that ‘Chinese rice’ feeling.
The leftovers are actually very good for making egg fried rice, because it is easy to make the gains ‘loose’. Recently I love brown rice as well, so need to add even more water, at least 1/2 or 2/3 more water. Long grain American rice doesn’t taste great after being boiled Chinese way, and if you have any leftovers, it tastes … not good. But if you use American rice for boiling in Chinese cooking, do put more water in, and lower the fire to boil it longer. — Hope this helps. :))