Rice is rice. They all pretty much have the same GI. Just has to be eaten in moderation.
Moderation is the key, but peep this:
Thus, a high consumption of white rice may lead to increased risk of diabetes because of the low intake of beneficial nutrients, in addition to its higher glycaemic load
brown rice intake was associated with a modestly decreased risk of type 2 diabetes, and the substitution of brown rice or other whole grains for white rice was associated with a significantly lower risk of diabetes.
However, a recent study in Shanghai found that substituting brown rice for white rice for 16 weeks did not substantially affect metabolic markers in middle aged men and women, although high density lipoprotein cholesterol(good cholesterol) and diastolic blood pressure were significantly improved among people with diabetes through the brown rice intervention.
In summary, this meta-analysis suggests that higher white rice intake is associated with a significantly elevated risk of type 2 diabetes, especially among Asian populations. The recent transition in nutrition characterised by dramatically decreased physical activity levels and much improved security and variety of food has led to increased prevalence of obesity and insulin resistance in Asian countries.39 Although rice has been a staple food in Asian populations for thousands of years, this transition may render Asian populations more susceptible to the adverse effects of high intakes of white rice, as well as other sources of refined carbohydrates such as pastries, white bread, and sugar sweetened beverages. In addition, the dose-response relations indicate that even for Western populations with typically low intake levels, relatively high white rice consumption may still modestly increase risk of diabetes.
White rice consumption and risk of type 2 diabetes: meta-analysis and systematic review | BMJ