The majority of restaurants and fast food places seem to offer only white rice on the menu. This is due to the fact that white rice takes less time to prepare and cook. To prepare brown rice it should be soaked  for at least 2 hours in warm water (38 °C or 100 °F) prior to cooking. This process stimulates germination, which activates various enzymes in the rice. 

Brown rice and white rice have similar amounts of calories, carbohydrates, fat and protein. The difference between the two lies in processing and nutritional content. If the outermost layer of a grain of rice (the husk) is removed, the result is brown rice. If the bran layer underneath is removed, the result is white rice. Several vitamins and dietary minerals are lost in this removal and the subsequent polishing process. 

Health Benefits:   

• In a human study it was concluded that brown rice is more suitable for diabetics than milled rice, due to the blood glucose lowering effects of brown rice.
• Brown rice is an excellent source of fiber, which is good for stabilizing blood sugar levels and helping to eliminate food cravings.
• Studies have demonstrated that inositol hexaphosphate (IP6), a naturally occurring substance found in high-fiber foods such as brown rice, has the ability to inhibit a number of cancers, especially pancreatic cancer.
• Brown rice is a good source of magnesium, iron, selenium, manganese, and the vitamins B1, B2, B3, and B6.