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The global incidence of type-2 diabetes mellitus (T2DM) is increasing. According to the International Diabetes Federation, approximately 382 million individuals suffer from diabetes worldwide and by the year 2035, it is predicted that around 592 million would be affected globally.1 There is a continuous debate on the association between white rice consumption and increased risk of development of T2DM. More than 90% of rice is produced and consumed by Asians.2 In the 1960s, the success of the ‘Green Revolution’ resulted in a steady increase in Asia’s per capita rice consumption. The consumption in 1960s was approximately 85 kg and it increased up to 100 kg by the year 2010 whereas the global per capita consumption increased from 50 to 65 kg during the same period.2 According to reports, the increase in per capita consumption in combination with the increase in the population resulted in almost tripling of the total rice eaters in Asia during this same period and it rose from 150 to 450 million t (milled rice equivalent). The global rice consumption is expected to increase further from 439 million t (milled rice) in 2010 to 555 million t in 2035 and Asia is predicted to account for 67% of the total increase.2 It cannot be forgotten that white rice is a staple diet for many individuals in Asia. T2DM is very common in many Asian countries and very soon it may be become pandemic. Scientific studies suggest that consumption of white rice may also lead to development of T2DM. Also, micronutrient deficiencies are quite common in rice eating Asian population. Throughout the world, billions of individuals are affected by micronutrients deficiency. The fact to ponder is that we have to think for proper measures for all individuals from developing countries who consume white rice and are continuously exposed to the risk of developing T2DM. Interestingly, it has been described that consumption of refined grains is responsible for the rise in risk of diabetes.3 Majority of white rice consumed throughout the world is processed by milling. Milling removes the outer covering of rice. Processed white rice is deficient in fibres, vitamins, minerals and possesses high glycaemic index. While processing brown rice to white rice, its outer covering is removed and this results in loss of many essential vitamins and minerals. Even different cultural preferences like boiling of rice and cooking it in different styles may result in loss of minerals and vitamins. Brown rice with its intact germ and bran layer may possess less glycaemic index and thereby prove to be beneficial. During recent years, many research studies have been performed on brown rice to justify its beneficial effects. A better method to process the rice is by parboiling method. If the process of parboiling is done, then there is a possibility that many vitamins and minerals may be preserved but parboiling process may involve high expenditure which many developing nations may not be able to bear.

White rice eaters in Asian countries and increased risk of development type-2 diabetes mellitus: Facts to ponder