A brief note about rice types...
Different types of rice have different health implications. Generally the shorter grains are much starchier and affect blood glucose more adversely. We all know that the bran from any grain is high in fiber and other beneficial nutrients such as antioxidants. You can achieve a much healthier rice dish by using any rice that includes the bran, such as brown rice. Other rices that make better choices are black (chinese imperial) rice and white basmati rice.
New evidence suggests that the preparation method for starches like rice or pasta, affects the type of starch in the finished dish. In essence, cooking in a particular fashion can convert digestible starch (bad for you) into indigestible or 'resistant' starch (passes through the digestive tract rather than being metabolized by the body). You can think of it similarly to the difference between soluble and insoluble fiber. Here's an article with links to reference material if you want to read further.
Below are some common rice now available. Listed from top with lesser positive nutritional benefits (top) to most positive at the bottom.