White rice and brown rice are both a grain. Each has the inedible outer hull removed. The difference is how the grains are processed. The processing of white rice removes important bran and germ nutrient layers of the grain. This leaves a simple carbohydrate that raises blood sugar rather than leaving us full and satisfied. We cook and eat brown rice in whole-grain form. It includes both the bran and germ layer where the whole grain fiber and nutrient benefits are stored. 1 Wild rice is whole-grain with just the outer inedible layer removed. It adds chew to your recipes.