I recently visited Puerto Rico and was blown away by how consistently good the rice was at restaurants. It appeared to be a medium grain rice very similar in consistency and texture to East Asian rices that have a certain degree of stickiness while maintaining its shape and grain integrity. Later, I was very surprised to learn that Puerto Rico imports nearly all of its rice, but that gave me hope that I might be able to find the same variety back home. I visited a supermarket while there, however, all of the rice I found was labeled "Long Grain" (despite appearing to be medium or even short grain).
What variety of rice is typically used in Puerto Rican cuisine?
Wikipedia suggests that longer grain rice is often used in the Puerto Rican diaspora; I am specifically interested in the type of rice used today in Puerto Rico, and what typical varieties I can use to mimic it.