The present invention is directed to a method of stabilizing parboiled rice bran. The method requires adding an edible acid having antioxidative properties to parboiled rice bran to maintain the stability of the bran for at least a six month period of time at ambient conditions. The invention is also directed to a method of stabilizing parboiled rice bran for use in a food product in which acid having antioxidative properties is added to a parboiled rice bran food product in an amount of about 0.10% to about 2.0% by weight to maintain the stability of the food product for at least a six month period of time at ambient conditions. The invention further is directed to an animal feed that has an amount of stabilized parboiled rice bran, the animal feed generally including at least about 6 to 18% protein, about 1-2% to 29% fat, and optionally fiber and/or starch sources.
