Abstract: Rice bran is a main byproduct of rice milling, its annual output has exceeded 10 million tons. Furthermore, it is rich in nutrients like protein and oil. However, this source couldn't be utilized fully so far. The major limitation for the wide application of rice bran in food is its high susceptibility to rancidity, poor functional properties and rough taste. Extracting nutrients like protein and oil from rice bran is an important approach to improve its utilization. In addition, overall utilization of rice bran also attracts more attention in recent years. This article presented brief overviews on the processing techniques of overall utilization for rice bran, overall application of rice bran in food and problems during the processing.