I do eat white rice so I'm not much help. There is a black rice that is short and rounder like barley (well, not that round); it's readily findable at more naturally oriented grocery stores around here. It might be worth looking up because it might not be all starch and carbs like polished white rice is.
Here is from Wikipedia: "Black rice is a source of iron, vitamin E, and antioxidants. The bran hull (outermost layer) of black rice contains one of the highest levels of anthocyanins found in food. The grain has a similar amount of fiber to brown rice and, like brown rice, has a mild, nutty taste.
"Black rice has a deep black color and usually turns deep purple when cooked. Its dark purple color is primarily due to its anthocyanin content, which is higher by weight than that of other colored grains. It is suitable for creating porridge, dessert, traditional Chinese black rice cake, bread, and noodles."
If you can make porridge with it, doubtless it's got a high gluten content. If you're on a low gluten diet, then, it wouldn't be the rice for you. But otherwise it might be worth checking. Guess you'd have to see what the heck anthocyanin is first. :)
Try going to a good health food store instead of the grocery store. Rice comes in a lot of varieties and you can get a good look at them by studying the different packages. I pretty much stick with short grain brown rice, which I buy in bulk. It's a bit stickier than long grain but higher in energy. Traditionally, in Chinese and Japanese medicine, they eat long grain in summer, medium grain in spring and fall, and short grain in winter based on the energetics of each, which they find more important than the things we focus on in the US. They've been eating white rice for a long time over there and they aren't fat and they aren't having sugar problems and it's not a calorie problem to them. While I'm a whole grain fan, there is a reason for eating white flour and white rice, and that's the phytic acid problem. Whole grains have a lot of it, and it leaches out minerals, while processed grains don't have much in it. But I don't quite buy that argument, as the technology to process grains is relatively new in human history and for much of the time it has existed only the wealthy could afford it. What you might find most tasty because while I'm a rice lover and like pretty much all rices except sweet rice, which is very sticky and too sweet for me, is brown basmati rice. You get the taste of basmati, which is what is used in India and in much of the Arab world and in Africa, with the benefits if you think they exist of brown rice. It's not as strong a basmati flavor as the white basmati, but it gives you a different taste than other rices. Long grain is the standard that most people in the western world know and eat. I'm a rice lover, I eat it almost every day.
I eat brown rice from the store as we dont have any health markets so to speak around here. I put cilantro and lime juice in mine for flavor. What type of brown rice should i be looking for as i know they have different kinds.
Another thing we do when eating brown rice (which generally I find too sweet) is put salsa on it and mix the salsa in. I do like that combination.