Good news! It does! As you might imagine, the whole grain version has a bit more chewiness, which is actually quite pleasing in this dish. There's a slightly "fuller" flavor, and - overall - I was just as happy eating the whole grain version as I am the regular.
You make it virtually the same way, I just switched a little bit of the water and milk around and added a little more time to the first step. I simmered the brown rice in 3 cups of water for 40 minutes (instead of 2 cups for 20 minutes) and then only added 2 cups of milk to finish it off (versus the 3 cups in the original recipe). Otherwise, do everything else the same. Delicious!