Just go with freshly cooked long grain rice. I steam mine in the pressure cooker (pot in pot) for 4 mins with about 10 mins natural release. Alternatively, you can steam it with the traditional method for about 20 mins-25 mins. Rice to water ratio is 1:0.95 or 1:0.9. You can drizzle a little oil and mix with the rice before cooking too. Once cooked, take it out and fluff it with chopsticks and let it cool down naturally or put it in front of a fan till it cools.
As far as how to cook it. Here’s a typical Hong Kong style. You may have to add in a few splashes of water over high heat in a wok to soften up the rice grains at the end. You can watch this video to get a sense of what I said in the post even though it’s in Cantonese.