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An extrusion cooking procedure was developed which produces stabie rice bran which shows no significant increase in free fatty acid content for at least 30 -60 days. In the optimum process, 500 kg/hr of 12 -13% moisture bran was extruded at 130°C and held 3 min at 97 -99°C before cooling. Stabilized bran contained 6 -7% moisture and was in the form of small flakes with 88% larger than 0.7 mm (25 mesh). Energy required to extrude the bran was 0.07 -0.08 kW-hr/lcg bran, and wear on the extrusion surface indicated a life of 500 hr for the cone and 1000 -2000 hr for other wearing parts.-

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