The study aimed to investigate the effect of stabilisation using ohmic heating (OMH) on lipase activity, bioactive compounds and antioxidant activity of rice bran. The moisture content of rice bran samples was adjusted to 20, 30 and 40 %. Alternative current electricity (50Hz), with three levels of electrical field strengths (EFS) of 75,150 and 225 Vcm^-1 were applied, in order to stabilise the rice bran. Lipase activity, free fatty acid (FFA), and thiobarbituric acid reactive substances (TBARS) of stabilised rice bran during storage at 4°C were investigated. The influence of OMH on the concentration of phenolic compound, α-tocopherol, γ-oryzanol and the antioxidant activity of samples were also evaluated. The results indicated that OMH was an effective method for stabilisation of rice bran with moisture addition. According to this study, the EFS at 150-225 Vcm^-1 and MC of rice bran 30-40 % were the optimum conditions to retard the increasing of FFA content, lipase activity and lipid oxidation during storage. Moreover, the stabilised rice bran using OMH yielded the highest levels of phenolic compound, α-tocopherol, γ-oryzanol, and antioxidant activity.