Rice bran is a rich source of valuable nutrients and has potential for high-value applications. Endogenous lipases catalyze the hydrolysis of rice bran oil to free fatty acids, which initiates lipid oxidation. The evaluation of the success of rice bran stabilization processes in terms of the degree of lipid oxidation and shelf-life has so far relied on the measurement of free fatty acid content over a storage period of 3–6 months. In the present study,