Rice is a staple food in Côte d'Ivoire, however there is little data on its nutritional quality, especially for locally grown rice. The objective of this study was to determine the macronutrient composition, glycemic index (GI) and glycemic load (GC) of a locally rice called JT11 in the milled and whole form. The macronutrient composition was determined according to AOAC standard methods. Eleven healthy volunteers were asked to consume the reference food (glucose) and the rice after an overnight fast on separate occasions. The rice to be tested and the glucose contained 50 g of carbohydrate. Finger prick blood samples were obtained at 0, 15, 30, 60, 90 and 120 minutes after consuming each food to be tested. The glycemic response was obtained by calculating the incremental area under the curve (IAUC). The GI was calculated as the IAUC of the food to be tested / IAUC of the reference food (glucose) x 100 and the GL was calculated as the GI x amount of carbohydrate in a defined serving / 100. The results showed that whole JT 11 rice was significantly richer (p<0.05) in nutrients than JT 11 milled rice. The GI of whole rice was in the medium category (64 ± 16) and the GI of milled rice was in the high category (77 ± 19). The GLs were 27 and 33 for brown rice and milled rice respectively and are classified as high. The consumption of these rice should therefore be moderate. It would be important to study the impact of the accompanying sauces on the GI of these rice as they are generally eaten with sauces and the study needs to be extended to other locally varieties.