Sometime, the cooking utensils can be damaged by minerals in the food and cause some rust. Would it be wise to use vinegar to remove rust for cooking utensils or are there are better methods? 
Basmati is classic.  I am particularly fond of brown basmati rice, which has more flavor than white basmati, but it takes longer to cook and will go rancid after 6 months.  If basmati is not available, any long-grain rice will suffice; short-grain rice tends to be too sticky.    As for technique, rinse the rice until the rinse-water runs clear.  For every cup of rice, use 2 cups of water and 1/2 tsp salt.  Bring the water to a boil; add the rice and salt and reduce the heat to a simmer.  Cook covered until the liquid has been absorbed and the texture of the rice is tender.  For additions to the rice, you have LOADS of options.  You can add a pinch of saffron to the water for a vibrant yellow color and distinctive floral aroma (if you just want color, add 1/2 tsp ground turmeric).  You can add chunks of peeled ginger, cracked peppercorns, whole peeled garlic cloves, whole cardamom pods, whole cloves, whole bay leaves, whole kaffir lime leaves, and/or whole stick cinnamon -- amounts and combinations are entirely up to your taste (just remember to remove any bay leaves before serving; remove the others or not as you like, but bay is inedible).  You can also add cooked vegetables, such as peas, butter beans, pearl onions, and/or carrots. 