Did you know that raw rice may be ground into flour? Rice flour does not contain gluten and is suitable for people on a gluten-free diet. Rice may also be made into various types of noodles. Raw wild or brown rice may also be consumed by raw-foodist or fruitarians if soaked and sprouted (usually 1 week to 30 days).
Rice is a good source of protein and a staple food in many parts of the world, but it is not a complete protein: it does not contain all of the essential amino acids in sufficient amounts for good health, and should be combined with other sources of protein, such as nuts, seeds, beans or meat.
Now, let's talk about the two most commons types of rice: white and brown.
White rice is the name given to milled rice which has had its husk, bran, and germ removed. This is done largely to prevent spoilage and to extend the storage life of the grain. After milling, the rice is polished, resulting in a seed with a bright, white, shiny appearance. White rice is often enriched with some of the nutrients stripped from it during its processing. Enrichment of white rice with B1, B3, and iron is required by law in the United States.
Brown rice (or "hulled rice") is unmilled or partly milled rice, a kind of whole grain. It has a mild nutty flavor, is chewier than white rice and becomes rancid more quickly, but is far more nutritious. At various times starting in the 19th century many have advocated brown rice or wild rice as a healthier alternative. The bran in brown rice contains significant dietary fiber and the germ contains many vitamins and minerals. Unfortunately, brown rice can remain in storage for only 6 months under normal conditions before it starts to go rancid. This makes it not a great option for longer term food storage.
I personally store only white rice, since it has a MUCH longer shelf life. I need to just be sure that whatever I serve it with (meat, veggies, etc) has the nutrition that I need.
The information and image from this article came from wikipedia.org.