White rice is just brown rice with the outer layer removed, extending its shelf life at the expense of its nutritional value. To clarify this: the outer layer of the rice grain definitely contains valuable vitamins and minerals, but there is some debate as to how much of these actually get absorbed during digestion. Frankly, any rice is pretty good stuff. But brown and wild varieties, with the bran and the germ left on, do offer more fibre, as well as more flavour and texture. Removing these outer layers has another effect too. It makes it easier for starch in the rice to leach out during cooking or soaking. This is why white rice makes a much creamier risotto, especially the short, round grains with lots of starch.