Rice bran is the outer seed-coat of the rice grain, rubbed off after removal of the hull during milling and processing. Rich in oils and vitamins, rice bran quickly becomes rancid unless defatted. In Japan, rice bran is roasted to extract the flavour, then mixed with water and salt, before being used to pickle vegetables such as daikon, cucumber and carrot. Rice bran is considered to be a super food — not only does it contain high amounts of fiber, vitamins and minerals, but it also contains antioxidants that improve your health when eaten regularly.
There are many ways to add rice bran to a variety of everyday foods to boost both their fibre and nutritional content.