Brown rice is the whole rice grain with only the inedible husk portion removed. Because it is more intact it offers more nutrients than white rice. Additionally because the rice contains more fiber it has less effect on insulin levels (lower glycemic index).
Brown rice is available in many variations including long, short or medium grain, basmati, jasmine, etc. White rice is more commonly eaten world-wide than brown rice. The practice of removing the bran from the rice grain (making white rice) came about because the processed white rice contains less fat and can be stored for a longer period of time. Brown rice and be simply steamed or made into pilafs, salads or casseroles.