Brown rice has both its bran layer, and cereal germ intact, resulting in different properties and taste to white rice. You can use brown rice in almost all spots you'd use white rice, as a sidedish or as the main event.

When compared to white rice, brown has higher levels of manganese while having similar quantities of other nutrients. The important difference however is the fiber content, resulting in a lower glyemic index, helping regulation of blood sugar, note that this GI is still higher than most other whole grains.