Rice, one of the most important global staples, is predominantly consumed as refined/polished white rice (WR). However, refined grain-based diets are known to elicit higher glycaemic responses as well as increase the glycaemic load of diets, thereby increasing the risk of chronic diseases such as type 2 diabetes. In this context, whole grain-based foods and foods with higher dietary fibre, lower glycaemic index (GI) and fat are recommended. Brown rice (BR) is a whole grain with higher levels of nutrients, dietary fibre, vitamins, minerals and health-beneficial phytochemicals, therefore representing a healthier alternative to WR. BR is believed to elicit lower glycaemic responses compared to WR. The glycaemic properties of BR and the factors influencing it, such as varietal variations, cooking methods, processing methods, etc., are discussed in this chapter.