White rice has been the mainstay of human diet and consumed since ancient times. Recently, the awareness of white rice
and its high glycaemic index has increased attention towards the consumption of brown rice (BR) consumption. BR is classified as a low glycaemic index food (USDA, 2014).
The classification is based on how quickly and how high a food raises blood sugar levels postprandial.
It must be noted that higher the food’s glycaemic index value, the faster it will be digested and raise blood sugar levels. BR has a lower glycaemic index, when compared to the WR of the same variety (Miller, Pang, & Bramall, 1992).
In addition, the model study in rats showed that PGBR reduced hypercholesterolemia better than BR and WR (Imam et al., 2014). Several studies