Boiled rice bran is a nutritious, high-fiber byproduct of parboiled rice milling, often sold as a light brown powder for cattle/poultry feed or oil extraction. The boiling/steaming process stabilizes it by inactivating lipase enzymes, preventing rancidity better than raw bran. It is rich in protein, fat, and vitamins.

Key Details About Boiled Rice Bran:

• Stabilization: Heating to for 4-5 minutes via live steam during parboiling prevents rapid rancidity, making it more stable than raw bran.
• Uses: Widely used as a high-quality cattle feed and poultry feed ingredient due to its nutritional value. It is also used in solvent extraction plants to produce rice bran oil.
• Nutritional Profile: It contains high levels of fat, protein, and dietary fiber.
• Quality Variations: It often appears as a powder, with prices typically around ₹2,100 per quintal (as of 2026), depending on oil content.
• Benefits: It is a valuable source of nutrients and is favored for its stability compared to raw bran.