Brown rice is a classic example of a physically intact whole grain and a far superior choice than white rice. Unlike its refined white counterpart, brown rice contains the full package of wholesome nutrition Mother Nature intended for us, and will not spike up your blood sugar level. The refining process that turns brown rice into white rice decimates its nutritional value – stripping out 67% of its vitamin B3, 90% of its vitamin B6, 80% of its vitamin B1, half of most of its minerals, and all of its fiber, healthy fats, and phytochemicals. By law, some of these nutrients have to be added back, but at least 11 are not added back at all. You and your family deserve the best, so always choose brown rice and leave the white rice on the grocery shelf. Par-boiled and converted (Uncle Ben’s) versions of brown rice cook more quickly and have a texture and color similar to white. Try them if you are feeling a bit reluctant to make the switch.