http://repository.up.ac.za/bitstream/handle/2263/43710/Taylor_Developments_2015.pdf?sequence=1&isAllowed=y

I think it will help

Dear Mookambika,

we do have published articles on different varieties of rice and glycemic index. the difference in a low GI basmati rica and High GI sticky rice is the amylose content which contributes the slow release of glucose in the intestine. may be you should search for studies on various varieties of rice.

Hi Mookambika,

Yes, there are a few:

various cereals: http://www.ncbi.nlm.nih.gov/pubmed/25637395

millet: http://www.ncbi.nlm.nih.gov/pubmed/24587528

sorghum: http://www.ncbi.nlm.nih.gov/pubmed/24425932

rice: http://www.ncbi.nlm.nih.gov/pubmed/24438213

potatoes: http://www.ncbi.nlm.nih.gov/pubmed/24103358

Hope that helped, Alex

General comparison of different rice species and their GI

White rice, boiled — 60 +/-

Long grain rice, boiled — 60 +/-

Jasmine rice, Thai rice, white, boiled — 99

Aborio, Risotto rice, boiled — 70

Calrose rice, Sushi rice, boiled, — 83

Basmati rice, boiled — 52 +/-

Sticky rice China, boiled, — 88

General comparison of rice processed differently

White rice, boiled — 52-90

Brown rice, boiled — 58-90

Instant rice, boiled — 75-94

Dear Mookambika Ramyabai, 

please see attached link.

all the best 

http://onlinelibrary.wiley.com/doi/10.1002/star.201300177/epdf