I'm not diabetic, so I don't have experience with adjusting for blood sugar changes, and I'm not fully informed on which grains are best... but:

I find that brown rice is WAY more filling than white rice, so you would probably be able to use a lot less of it for the same effect? I think you can get brown jasmine rice, too.

I like quinoa and you can make it in the rice cooker, but I haven't tried doing much with it. It does make a good tabouli. And it's pretty good on its own.

I do that - I also add in mushrooms, peppers, onion, and garlic and season with a bit of adobo, then add in neufchatel cheese and a splash of skim milk. It becomes a decadent cheesy bowl of noodles for around 200 calories.

I keep looking at this kung pao chicken zoodle recipe. Maybe I'll make it this weekend.

faiora, I have been using brown rice lately for things like stuffed peppers and stuffed cabbage rolls. Even my very picky husband has been eating it. I don't know if he would eat it plain as a side dish though. It's ok for him mixed into a recipe. I use to be partial to white rice, but now that I've tried the brown I like the taste and the bit of crunchiness.

Munchy, I will eat anything that has mushrooms, peppers, onion and garlic!