Rice is a complex carbohydrate that does not have sodium or cholesterol and barely any fat. Brown rice is the most nutritional of the many different forms. Brown rice retains the bran because it is not milled like white rice that loses a lot of nutrients in the milling process; however it tends to be enriched to replace those lost nutrients. Both brown and white rice are considered a good source of vitamins and minerals. Rice is gluten free and can be easily digested, which makes rice a good choice for infants and people with wheat allergies or digestive problems. A half cup of cooked white rice has only 82 calories and a half cup of cooked brown rice has 89 calories..