Abstract: Rice bran from ‘Basmati Super’ cultivar was stabilized by dry heat, microwave heat and parboiling. All the stabilization techniques were found effective in reduction of antinutrients including trypsin inhibitor, haemagglutinin-lectin and phytates. No adverse effect of stabilization was observed on chemical composition of rice bran. Protein was extracted from differently stabilized rice bran along with unstabilized bran by enzymatic extraction. Protein isolates yield remained highest for the unstabilized bran, followed by Microwave Stabilized Rice Bran Protein Isolates (MWRBPI), Dry Heat Stabilized Rice Bran Protein Isolates (DHRBPI) and Parboiled Rice Bran Protein Isolates (PAR-RBPI).