Brown rice is healthier than white rice and has significantly more nutrients. The refining process that transforms brown rice into polished, white rice strips away most of the vitamins and minerals and completely removes all of the fiber and essential fatty acids—basically leaving only the starch behind. White rice must be “enriched” with vitamins B1, B3 and iron, but at least eleven lost nutrients are not replaced at all. Brown rice is a concentrated source of fiber, which speeds up the removal of cancer-causing substances from our bodies. It is also an excellent source of selenium, which has been shown to reduce the risk of colon cancer. You can find quick-cooking "instant" brown rice, which are parboiled to speed cooking time. Because of this pre-cooked process, they are slightly lower in nutrients than regular, slow-cooking brown rice, which can take up to an hour to cook. However, look for microwavable pouches of brown rice on the shelf and in the freezer section. These are still high in nutrients and cook in minutes! (www.sparkpeople.com/resource/nutrition_art
I didn't like brown rice either, but I tried a few different brands and found that the generic store brand of brown rice actually tasted better to me than all the others. You may want to try a few different brands to see if that makes a difference for you. Also, after trying it a few times, you may actually start to like it at that point. I am a picky eater and really struggled with this, but now I have a hard time going back to white rice.