Broken rice-based flour was incorporated with 15, 30, and 45% (w/w) of stabilized rice bran and extruded by a co-rotating twin-screw extruder at temperatures of 90, 120 and 150 οC to produce extrudates with potential health benefits. The changes in physicochemical and antioxidant properties of the rice flour after the incorporation with SRB and extrusion were determined. The peak viscosity and thermal enthalpy (△Hg, J/g) of the rice flour declined as the incorporated amount of SRB and extrusion temperature increased. The incorporation of SRB improved the water absorption and reduced the water solubility of the rice flour; while both indexes enhanced after extrusion at certain temperatures. The incorporation of SRB and extrusion resulted in extrudates with higher content of resistant starch. Furthermore, the incorporation of SRB enhanced the free, bound, and total phenolic content of the rice flour. However, free and total phenolics content tended to decrease with the increase in extrusion temperature. DPPH, ABTS, and FRAP activities were found to be consistent with the phenolic content of samples. The obtained results suggest that rice flour based extrudates with potential health benefits can be produced through the incorporation of rice flour with stabilized rice bran and extrusion cooking.