The current nutritional info tends to favor brown rice to white rice, whether bleached, enriched or not. It has to do with the glycemic index of that particular type of carbohydrate. Brown rice (as well as whole wheat flour, whole barley, rolled oats, etc.) is a low glycemic index carb, whereas white rice (white bread, pearled barley, quick oats) are high glycemic index carbs. Brown rice is a complex carb that contains higher levels of fiber and other beneficial nutrients. Those beneficial nutrients and fiber are processed out of white rice and white flour.
What this means is that when you eat a LGI carb, the carbohydrates are burned slowly and converted into sugar resulting in longer sustained energy. When you eat white rice, or a HGI carb, the carbs are very quickly converted to sugar resulting in a fast burst of energy, but then an equally rapid reduction of blood sugar, leading to an energy crash. The longer, steadier energy levels provided by LGI carbs and lack of the sharp highs and lows of blood sugar are considered to be healthier for humans and especially Americans who tend to eat diets too high in high glycemic index carbs.
One caveat that I know of, if you suffer from kidney disease, the potassium, phosphorus and calcium contained in the bran and germ of the grain can cause a build-up of these minerals in the blood when the kidneys don't function well at filtering them out. This leads to all kinds of other health problems.
If you are a healthy person, or even one who suffers from diabetes whole grains are the way to go when trying to eat a healthy diet.