I’m not a fan of rice pudding (like @dwyr I prefer my grains savory - I love oatmeal but no maple syrup, brown sugar, etc. touches it) but I’ll use a small amount of sugar in a savory rice dish where it enhances flavor. I make an Indian saffron-lemon rice that calls for a bit of sugar, and I’ll put a pinch of sugar into Indonesian-style fried rice.
As @Didi44 points out, the word “rice” covers a lot of territory. It’s about like saying “apples” - sure, it’s a useful term, and it does impart some general information, but it doesn’t give you details. A Granny Smith is nothing like a Delicious. A short-grained sticky rice is nothing like jasmine rice.
How you prepare it matters as well, even if you aren’t adding a bunch of other ingredients. The character is totally changed from no rinse to a little rinse to repeated rinsing, frying in a bit of oil before cooking, adding more or less water, cooking with or without salt, etc.