Giving up our culture's traditional diet is difficult when we're trying to reduce our chances of developing Diabetes, but it makes sense. We can learn to like many different foods, though I know quite well what it's like to give up traditional favorites we have fond memories of from our childhood. It's hard!
But... when you see the ill-effects of weight gain in those of your nationality -- or increasing rates of diabetes, even without much weight gain -- you need to ask yourself, is it worth the risk? Looking at my fellow Americans who have dined on the common foods I was raised on -- and how much more body fat many of them carry (and, with it, the increased risk of a variety of medical issues!), I can tell you, "No, it isn't worth it to me!"
This Video, by Dr. Greger, makes a good argument why switching to whole grains -- in this case brown rice -- is an important step to lower your tendency to become diabetic, compared to those who prefer white rice, which has much of the fiber and B vitamins removed.
Additionally, there's another interesting ingredient that has become more prominent in the more prosperous Oriental and other rice-eating cultures, that may surprise you.
Americans who don't eat much rice may also gain insight when we consider that our diet also is based around staple high-glycemic carbs such as white bread and potatoes, which is producing the same effect (and the wheat bread also carries the exposure of glyphosate and GMO wheat).
I love brown rice, but it's very hard to find when you're eating out in the USA or anywhere. It's another point in favor of mainly eating home-cooked meals, where there is total control over what you're consuming if health is your most important priority.