I used to eat a
lot more rice than I do now, but a little over 12 years ago, I started reducing it in my diet, when helping Mom plan her diet, due to the diabetes. I found out that the rice I would buy in 25 lb bags in the Asian market - jasmine rice - was the absolute worst rice to eat, due to the glycemic index of up to 101! Figures that's what was so good, plus, I made Thai food about 3-4 times a week then. I'm not diabetic, but it's in my Mom's genes, so I started reducing rice, especially the jasmine. The flavor of brown jasmine or basmati, while good, weren't the same. One thing I did was experiment with other grains mixes with jasmine, but most drowned out that flavor. One, however, works well - hulled millet. This has a very mild flavor, and I have mixed up to 2/3 of it to the jasmine, and the jasmine flavor is still there. Usually, I use it 1:1.
I use more of that brown basmati than other rices, for usual things. I keep those brown rices in the freezer in 4 c Foodsaver bags to refill the quart jars with - they are one thing that will go rancid at room temp, even vacuum sealed. But I also have other rices - red rice, some sticky rice, and some black sticky rice, plus a couple of parboiled rices. One type, for making dosa (I don't recall the names for it), and Uncle Ben's (whatever they call it now). I learned way back that parboiled rice is actually more nutritious than brown rice (except for the fiber, which is not high in brown rice anyway), and more recently, I found that the GI is also lower in parboiled than other rices, and the Uncle Ben's was the lowest of any of them. The theory is that the parboiling processing makes the carbohydrates in it "resistant", like refrigerating rice and pasta, lowers the GI.
I still use more other whole grains (or whatever they are) than rice, these days: that millet, black quinoa, amaranth, wild rice, oat groats, barley, sorghum, and many types of wheat - bulgur, freekeh, spelt, kamut, and the hard white and red wheat berries. And probably some I forgot!