I am from Mangalore and we use "boiled" rice which is different from the normal rice you get in most stores. It is larger and more transparent than the regular rice and red/brown in color. This rice cannot be cooked by steaming and can only be boiled. But it does take longer to cook, and can't be cooked in regular rice cookers, only in pressure cookers. It is also different from the "par-boiled" rice that you can get in some stores.
It can be eaten either with the liquid or after draining the liquid. Advantage of the former is that there is no need for a gravy item to mix with the rice, just a dry sabji, or even just pickle, and you don't lose the nutrients in the liquid. In our language "Tulu", we call the liquid "teli", rice with liquid "ganji" and the drained dry rice "nuppu".
Reason for calling it "boiled" rice:
After harvesting, the rice is separated from the stalk, boiled in large vats with the husk still on, dried, and then de-husked. I'm told it is easier to digest since it is double boiled before it is eaten.
AFAIK, this rice is used only in the coastal areas of Karnataka and Kerala. As such, it is available in "Mangalore", "Udupi" and "Malayali" stores.