#$%^&*AU2020200060A120200130.pdf#####ABSTRACT The present invention relates to a method for using selected varieties of non-basmathi paddy to produce milled rice and products thereof with higher protein content, low glycemic index and improved culinary properties. The resultant rice product and by product are desired because they have low glycemic index (<；55%) which reduces the risk of hyperglycemia and also suitable for reduction of obesity. Such processed rice with lower glycemic index (GI) will be needed for the traditional rice consumers, particularly the diabetic subjects who will otherwise be advised to consume non-rice cereal, grains. 21
