Rice (Oryza sativa L.) is grown in over 100 countries and served as the staple food for around 3.5 billion people all over the world. While the milled and polished rice grain widely counts for human consumption, the outer covering layer, rice bran, is usually considered as a type of livestock feed, mainly because of traditional perceptions and the rapid development of hydrolytic rancidity in the bran during storage.Therefore, rice bran is known as an underutilized by-product of rice milling. To overcome the storage issue, heat stabilization is applied to inactivate rancidity-inducing lipoxygenases and lipases in rice bran; the increased shelf life and retained bioactivity have expanded the usage of rice bran for human health and nutrition. Rice bran is a natural mixture of a large variety of bioactive compounds. Rice bran metabolite profiling revealed a suite of 65 biochemical molecules with health properties, including amino acids, vitamins and cofactors, and secondary metabolites.The multifaceted health benefits of rice bran have been illuminated using whole rice bran and extracts such as rice bran oil, polysaccharides, proteins/peptides, and minerals. As a result, there is an increasing interest in dietary rice bran supplementation in animals and humans for the medicinal and nutritional properties.