For creamed rice or rice pudding any of the really absorbant rices work - aborio, long grain, etc. Don't use Basmati; it doesn't absorbe as well, and won't give you the creamy texture you want.
Mum2Ramone - For Rice pudding, I cann't give you measurement (I always just judge by eyesight). Using plain cooked (boiled) Rice, place in a caserole dish, put milk in (so you can see it, but it doesn't actually cover the rice), add sugar to sweeten (do this to taste), add some saltanas (or died apple or diced dried apricots, or whatever other fruit you like), stirr mixture and then put a couple of teaspoons of butter / maragrine on the top (just randomly, it will melt and spread) sprinkle on top with cinnimon. Put in a moderate oven (about 180degrees on my oven) and cook (times will vary depending on how much you are making, usually around 30mins).
NB: if you swap the rice for bread, you will have bread and butter pudding.
Creamed rice is similar, only you are starting from dry rice rather then cooked and it is a stovetop recipe rather then baked.
I tried to cook some this morning, got caught up doing something with DD so it totally boiled over and burned my cooker. Hahaha.
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