How does the cooking of red and black differ from the long grain whites or even brown?
Both types of rice are used in Chinese cooking.
Red rice actually comes in several varieties, some are glutinous, some are not. Some are more polished than others. I'm sorry I don't know the names, but the most common variety of red rice found here is the less polished glutinous variety. This means that the fibrous layer is still attached to the grain of rice, which itself will turn to goop when cooked. I am not aware of anybody cooking this like "normal" rice, although I am sure it possible. Its most common use is to make a kind of Chinese "sweet porridge", usually mixed in with some red bean and dried mandarin peel, and eaten as a dessert.
The black rice I have found also comes in two varieties. One is "wild black rice", the other is a polished black rice. Polished black rice is slightly glutinous and turns purple when cooked. As for "wild black rice", I bought some because I thought it was unusual. Bad mistake - this rice took forever to cook, and even then the husk was extremely chewy. I will confess right now that I have no idea how to cook wild black rice. I have some left, perhaps I will put it in the pressure cooker.
With any unfamiliar rice, it is best to err on adding too little water and undercooking, rather than too much water and overcooking. You can always add water and steam it some more. If you have added too much water and the rice has broken down, you will not be able to save it.