How does brown rice differ from white rice?

Brown rice has the outer hull removed but still retains bran layers that are rich in minerals and vitamins, especially the B-complex group. Because of the oil in the bran layer, brown rice has a shorter shelf life. White rice has the outer husk removed and the layer of bran milled away until the grain is white. It has a much longer shelf life than brown rice.
 
Just like whole wheat bread, brown rice is much more nutritious than its white counterpart because it retains the bran.   Some white rice is enriched with thiamin, niacin and iron and fortified with folic acid to restore nutrients lost during processing.
 
Source(s):
Whole Foods "Guide to Rice"
USA Rice Federation "Consumer FAQs"