On the whole it is the variety of rice and the length of cooking time that will impact on blood glucose. Processing also has an effect.
So white sticky rice will have a very big impact on glucose (jasmine rice well cooked) white basmati a lesser effect and some of the Uncle Bens's converted rice a much lower effect (because of the pre cooking)
Brown basmati actually isn't that much lower than white
BUT most of the vitamins and minerals are in the bit that is discarded to make whole grain brown rice into so nutritionally,brown rice is much 'better' for you.
http://www.whfoods.com/genpage.php?tnam ... e&dbid=128
So to get the best of both worlds I would agree that a brown basmati is better for us
(personally I like a mix that includes brown basmati, a bit of white and some wild rice . It tastes good and is probably medium GI, wild rice is actually a grass, its whole grain , high in vit B and certain minerals and is also higher in protein and lower In carbohydrate than real rice )