PURPOSE: A novel rice bran flour for drinking, prepared by parching a raw rice bran collected in rice polishing, capable of utilizing the rice bran, having a high nutritive value but unutilized in the past, and capable of giving an easily drinkable drink liquid.

CONSTITUTION: A raw rice bran, preferably No.2 and No.3 rice bran produced in the second and third steps, collected in rice polishing is parched in an oven to such an extent as to scorch about 10% total amount thereof to give a rice bran flour for drinking, which is then sealed in a paper pouch. Alternatively, warm water is added to the rice bran flour for drinking, and the supernatant liquid is cooled or changed into sherbet cubes for the second processing.