There are basically two categories of rice; white rice and brown rice.
Obviously, brown rice is the healthiest because it’s the least processed. Therefore, it still has part of the husk which gives added fiber and makes it a slower digesting carbohydrate (MUCH better particularly for diabetics; but also better for the rest of us because the slower a carb is to digest, the least the swings in blood sugar levels which is healthier overall).
But aside from that distinction (brown vs. white) the other type designations (basmati, jasmine, etc.) aren’t related to health because they can all be either left as minimally processed (brown rice) or fully polished into white rice.
Their derivation names are more related to flavor than to health. For instance, Basmati is highly regarded because of it’s fragrant “nutty” aroma.