Brown rice is high in magnesium, fibre, vitamins and minerals compared to white rice, which has been stripped of these layers during processing.
For people who have sensitive stomachs or require quick energy, white rice is the favoured option because it is quicker to boil and simpler to digest.
Brown rice has a lower glycemic index, meaning it causes a slower, more gradual rise in blood sugar levels, making it a better option for those managing blood sugar.
White rice is more adaptable to a wider range of recipes due to its softer taste and more neutral texture, while brown rice has a more nutty flavour and firm texture.
White rice has a longer shelf life due to the removal of the bran and germ, whereas brown rice is more perishable.