Rice bran requires a stabilization process to prevent the rapid development of rancidity upon rice milling. Common stabilization methods usually take a long time or are harsh which leads to decrease in rice bran quality (e.g. nutritional and sensory properties). Microwave vacuum drying is a potential stabilization method for rice bran to generate heat at a lower temperature and to allow rapid mass and energy transfer for increased drying rate, thus retaining quality. This study aimed to evaluate the effects of various stabilization methods i.e. dry heating (DH), microwave heating (MH), vacuum drying (VD), and microwave vacuum drying (MVD) on the quality and antioxidant properties of rice bran oils. It was observed that MVD and VD resulted in better rice bran color retention, as reflected in their low total color difference values (ΔE) of 0.67 and 1.94, respectively, from unstabilized rice bran. Oil extraction yield was significantly increased (p<0.05) by MVD (9.34 g oil/100 g bran) and DH (8.74 g oil/100 g bran) compared to unstabilized rice bran (7.71 g oil/100 g bran). Stabilization of rice bran by MVD, DH and MH resulted in significantly lower (p<0.05) free fatty acid (FFA) contents of 11.15-13.71%, and peroxide values (PV) of 12.28-15.33 meq/kg oil in extracted oils. Total antioxidant capacities of rice bran oil samples, determined using DPPH (184.58-188.45 mg TE/100 g) and ABTS (7.74-92.04 mg TE/100 g) assays, were not significantly different (p>0.05). Likewise, % scavenging activities of extracted oils from different bran samples evaluated by DPPH (75.32-76.85 %) and ABTS (76.36-81.01 %) assays, had no significant differences (p>0.05). These results suggest that MVD is an efficient rice bran stabilization method which provides similar oil qualities produced using traditional stabilization methods.