Rice is one of the most important staple foods for a large part of the human population. Global rice production is 645 million tonnes and this huge amount of production results in large amount of rice’s by-products (Kubglomsong & Theerakulkait, 2014; Al-Okbi et al., 2014). Brown rice is produced from dehusking of rice grain and it is covered by a layer of bran. Rice bran is obtained by debranning or during polishing process; it constitutes 5-10% of brown rice (Kubglomsong & Theerakulkait, 2014). Rice bran is part of the hard outer layer of the grain that contains pericarp, aleurone and subaleurone fractions (Figure 16.1). With some proportions of endosperm and germ, rice bran is often produced as a by-product of rice milling in the production of refined rice grains. It is estimated that the annual world production of rice bran amounts to 76 million tonnes (Kahlon, 2009).

Rice milling process consists of two basic procedures; one of them is removal of the husk to produce brown rice and the other one is the removal of the bran layer from brown rice to produce polished (or white) rice. The milling process also removes the germ and a portion of the endosperm as broken kernels and powdery materials (Champagne et al., 2004). Hence, the output of a milling process comprises one primary product which is milled rice, and several types of by-product which are the husk, germ, bran layer and broken kernels (Lloyd et al., 2000).