Asking this question is similar to asking "Is whole wheat bread healthier that white bread?"
The answer is a simple yes.
When we process rice (and flour) the husk, bran, and germ are removed. These items contain a lot of fiber and nutrients.
Although brown rice takes longer to cook it is well worth the wait for the added fiber and nutrients that it supplies us.
One trick to making the switch from white rice to brown rice is cooking 1/2 white with 1/2 brown. This gives you some added benefit from the brown rice, while still maintaining the consistency and flavor of white rice. For those who do not have the extra 20 minutes to cook brown rice use an instance, which is completely cooked in about 10 minutes.