Brown rice gets its name from the color of the grain. It is a whole grain, which means it is made up of all three essential, unprocessed components of the original grain: the bran, germ and endosperm.
Brown rice is the more healthful choice [than white rice]. It has a lower glycemic index, [which means it] is less likely to contribute to type-2 diabetes, more micronutrients and more fiber. It also has a better, slightly nuttier taste and chewier texture.”
While brown rice can be substituted in almost any dish where white rice is used, it’s important to note that the cooking time will need to be adjusted since brown rice takes a little longer to cook. Brown rice is not a good choice for dishes like puddings or risotto, however.