Rice (Oryza sativa L.) is a staple cereal for a large proportion of the global population. The nutritional implications of consuming whole-grain versus milled rice are of considerable public health interest. Retention of the bran and germ in brown rice results in higher concentrations of dietary fibre, minerals and B-complex vitamins, whereas milled white rice, particularly when enriched, is more digestible and may supply greater amounts of folate and iron. This article compares the two forms in terms of processing, nutrient composition, glycemic response, association with type 2 diabetes, and potential risks such as arsenic accumulation. Overall, brown rice is nutritionally superior for most individuals, although white rice may be preferable under specific physiological and clinical conditions.