Rice bran is the layer between the inner white rice grain and the outer hull. While comprising just 8% of total weight, Rice Bran (which includes the germ) accounts for 60% of the nutrients found in each rice kernel. Ordinarily, the oil in rice bran quickly spoils, but ours has undergone an all-natural but effective stabilization process to ensure its freshness. Rice Bran is low in fat and calories and a good source of dietary fiber, Iron, Magnesium and Phosphorus. Can be easily added to fruit smoothies, cereals, and baked goods.

Store Rice Bran in a glass or plastic airtight container in the refrigerator or freezer for up to 1 year.

Rice Bran Muffins

Ingredients: 1/4 cup Brown Sugar (packed), 2 tbsp Vegetable Shortening, 2 Eggs, 2/3 cup Brown Rice Flour, 1 tbsp Tapioca Flour, 2 tbsp Potato Flour 2 tsp Baking Powder, 1/2 tsp Sea Salt, 3/4 cup Milk or Non-Dairy Liquid, 1/2 cup Rice Bran Gluten Free, 1/4 cup Raisins (Unsulfured) (optional).

Cooking Directions: Preheat oven to 350 degrees F. Cream together the sugar and shortening. Add the eggs, beating after each one. Sift the flours together with the baking powder and salt. Add to the egg mixture alternately with the milk. Stir in rice bran last, then raisins if using. Bake in greased muffin tins for 20 to 25 minutes.

There are approximately 3 3/4 cups per pound.

Source: http://www.nuts.com