Brown rice has far higher amounts of vitamins E and B, minerals, fiber and protein. White rice is made by removing this nutritious outer layer, leaving behind mostly starch. This important point is worthy of its own step. This allows for the water lost due to steam and evaporation during cooking. Also, add extra water if you prefer stickier rice.
Less water makes for drier, fluffier dishes.
It all depends in how you plan to use it.