I've gone to brown rice exclusively. I also ferment/sprout all my rice before I cook it.
Brown rice is alive. White rice is dead.
All grains/legumes have this chemical called phytic acid which is an anti-nutrient. It removes nutrients from your body, acts like a mild poison, messes with the digestive tract, and increases chances of flatuence. That's why if you ferment/sprout beans you'll get no gas after eating it.
Oh yeah, if you do fermenting, use a good salt like RealSalt or Himalayan salt. Kosher salt should work too, but most sea salts aren't alkaline so I try to avoid those now.
More on rice (confirms what I said.)