This review of literature provides an overview on the composition data of rice (Oryza sativa L.), rice bran (RB) and its application in food products. Rice is a major source of nourishment for consumption, especially in Asia. Rice plants produce rice brans and hulls that have been reported to health promoting effects in animals and human. RB is an underutilized milling by-product of rough rice and has high nutritional value. Bran composts importance nutrients including: soluble and non-soluble fibers, vitamins, minerals, lipids and proteins. Various studies have been reported that RB is a good source of bioactive compounds such as γ-oryzanol, tocopherols, and tocotrienols which provide health beneficial and antioxidant activity. Furthermore, the RB could act as antibiotic activity and anti-cholesterol as well. Nowadays, the beverages made from cereal are very popular and their trend continued increasing. Some materials such as rice and RB can be used to produce healthy drink that could be as an alternative aspect. Therefore, the interesting in nutritionals value has a potential for healthy beverage production like a functional drink.