The Forktionary Angle
""
Definition
The outer layer of the rice kernel, rich in fiber, vitamins, and antioxidants, often used as a nutritional supplement or in baking.
Sensory Profile
TasteMild, Nutty, Slightly Earthy
TextureGritty, Fine powder
AromaCereal, Earthy
AcidityLow
Technical Metrics
Nutrition Facts
Per 10g (1 tbsp) Calories310 kcal
Total Fat20 g
Saturated Fat4 g
Trans Fat0 g
Cholesterol0 mg
Protein13 g
Total Carbohydrate50 g
Dietary Fiber21 g
Total Sugars1.5 g
Calcium50 mg
Iron18 mg
Potassium1400 mg
Chef’s Secret
Incorporate rice bran into gluten-free baking for improved texture and nutritional boost, but be aware it can absorb a lot of liquid.
Substitutions
Best Match
Oat Bran
1:1Similar nutritional profile and texture, good for adding fiber to baked goods.
Wheat Bran
1:1High in fiber, but contains gluten, different texture.
Ground Flaxseed
1:1 (by weight, adjust liquid)
Adds fiber and healthy fats, can be a binder.
Psyllium Husk Powder
1:0.5 (by weight)
Extremely high in fiber and a powerful binder, use sparingly.
Buying Guide
Look for "stabilized" rice bran to prevent rancidity and extend shelf life.
Flavor Pairings
Smoothies oatmeal baked goods (muffins bread) yogurt health bars.