rice is nice.....basmati i agree of.......low glycemic index....
i think the best benefit however is how its prepared....optimizing for resistant starches when possible and cooking in 50% min bone broth if possible...
plus soaking and pressure cooking(for lectins, and just cuz its cool to make in 5 mins)
soaking gets interesting too as with brown rice, lower phytase so people actually culture/stack the rinse water to increase the enzyme in it....
then you have things like congee, which can be said to prefer a more starchy grain....and in fact japonica, can come as a black grain high in anthocyanin so that could be a logic choice as well.....
for my basmati tho.....i think the best out of it is something like:
soak/rinse, pressure cook in bone broth and oil, cool well, reheat(skillet dishes, stews etc easy enough)