You mean just straight up normal brown rice put in a microwave rice cooker or boiled on the stove, or do you mean a microwave rice and a standard rice that you boil?
Because the only issue would be the starch and how it boils off or doesn't in the method.
With that in mind i would have to ask what the nutrition facts are based off of, the processed rice in the box as it is bought by the customer or the brown rice before it had been processed by the company because their is definitely a difference in nutrition between the two.
Edit: your best bet is to buy rice not precooked and cook it your self. When your rice is fully cooked let the rice sit in the water for 5 minutes, so the starches in the rice will absorb more water( which is now loaded with liberated starch form your rice) because the longer a starch sits in the presence of a solvent it will absorb more solvent( starch water) then drain then eat. Your rice should be fluffier and more loaded with starch this way, and you will get more nutrition out of your rice.