Introduction: Rice is classified as waxy, very low, low, intermediate and high based on its amylose content (AC). Most people prefer to consume intermediate AC rice because of its texture which tends to appear in between low (moist and sticky) and high (dry and less tender). Although rice with high AC appears dry and less tender, it usually possesses a low glycemic index (GI) i.e. a slower increase in blood glucose level after the consumption of food. Con-sequently, people with diabetes are recommended to eat low and intermediate GI foods. Although, rice is generally categorised as a high GI staple food there are some exceptions to it. For example, the premium Basmati aromatic rice possesses a low GI and is recommended for diabetic patients. The study aimed to identify Sabah’s traditional rice germplasm with low GI via AC that may be used as a replacement to commercial rice varieties. Methods: A total of 110 traditional rice samples were obtained from rice fields located in the Tuaran and Kota Belud districts of Sabah. The AC in each sample was determined via I:KI method (ISO AACC-6647). Results: We found that 46 (41.8%), 51 (46.4%), 7 (6.4%) and 6 (5.5%) Sabah’s traditional rice samples possess high, intermediate, low and very low AC, respectively. The intermediate AC type is predominant in Sabah’s traditional rice germplasm as it is the preferred rice texture by the general population. We have identified 46 rice germplasm with high AC type (i.e. with low GI value). The AC content in these is comparable to the Basmati rice and may be suitable candidates for diabetic pa-tients. Conclusion: The present study showed Sabah’s traditional rice germplasm has the potential to be promoted as a low GI rice cultivar based on AC for diabetic patients in order to prevent spikes in blood glucose levels while still enjoying the staple food