Figuring out carbs and glycemic index: Brown rice

I'm struggling now, trying to figure out which foods we can keep in our "inventory" of healthful, low-carb edibles and which needs to be eliminated. We've been stocking the pantry pretty steadily in an effort to feed a grandson, who is a bottomless pit, and My Prince, who is much too old to be a bottomless pit but seems to be, and my own metabolically impaired self. Part of that effort has also been intended to weather the economic storm that has been brewing for some time, with higher food prices and the potential for some shortages to occur. Sadly, this has allowed us to slip into some less-than-desirable eating habits. (Not to mention all these trips to Houston and the storms that we've had lately.)

As I've followed some leads on the internet, mostly starting with "can I keep the X" food item, I've picked up on a couple of things. Most likely this has moved me into the "dangerous knowledge" category, but I'm gonna try to work my way through some of this anyway.

So . . .

• Starch that is stored as amylose is higher in density and slower to be metabolized. That means that high-amylose rice, for example, would have a lower glycemic index than one that was not high-amylose. How much lower is a question. My guess is that it not much lower, since rice in general has a high glycemic index, but high-amylose rice would be "better" than other rice if one were thinking in terms of harm reduction.
• Of the various types of rice that are grown, indica rice is higher in amylose than japonica rice. Indica rice appears to be long grain rice, whereas japonica is short grain (and javonica is medium grain). OK, so we stick with long grain rice, including basmati.
• Brown rice is simply a stage in the processing of rice in which the inedible outer husk has been removed. This stage has gives us a large grain because the brown part (bran) would otherwise be removed in milling. It's the bran that has all the fiber and nutritional goodies that our bodies need.

This makes me think that long-grain brown rice is the best choice (yea, I so love it!), but not a good choice if carbohydrates need to be counted and its glycemic index puts one in the danger zone. *bleah*

We have a lot of basmati rice hanging around and a fair amount of brown rice. The rice cooker was a lot of fun, but now I've learned to use it to steam vegetables, so it's not going to be thrown out. Nor is the rice. We are just going to have to eat less of it when we eat it and be mindful of where we have spent our "carb allowance" on the days that we eat it.