No, but I loved seeing the sticky/soft/smooth/chart for different varieties on this page
https://the-rice-factory.square.site/shop/6
Helped explain why we (chez LapLap) prefer Akita Komachi to Koshihikari rice. Means I am now aware of “Nanatsuboshi” as a variety to actively look for (“Tsuyahime” too).

The graph visualisation is helpful. Seems, through trial and error, we generally cook the “softer” rices with a little less water to coax them towards the “puchi puchi” bordering on “koshi” (tougher) texture we prefer. Stirring/turning over rice as soon as it is done cooking and resting is also important for texture. If you end up with rice that still isn’t as optimal as you’d prefer, adding a spoon of rinsed millet grains before cooking helps.