Bran obtained from milling two commercial rice varieties, a long grain (‘Lemont’) and a medium grain (‘Nato’), was used for the determination of thermo-physical properties such as bulk and particle density, porosity, thermal conductivity and diffusivity, and specific heat. The milling of rough rice yielded 7.22% and 7.09% bran for long and medium grain, respectively, and the corresponding respective values for thermo-physical properties were: bulk density, 0.29 and 0.28 g/cm3 (18.20 and 17.17 lb/ft3); specific heat, 0.41 and 0.41 cal/g °C (0.41 and 0.41 Btu/lb °F); thermal diffusivity, 1.33 ¥ l0–3 cm2/s and 1.36 ¥ 10–3 cm2/s (5.17 ¥ 10–3 ft2/h and 5.29 ¥ 10–3 ft2/h), and thermal conductivity, 1.59 ¥ 10–4 cal/s cm °C (3.85 ¥ 10–2 Btu/h ft °F) and 3.72 ¥ 10–4 cal/s cm °C (3.85 ¥ l0–2 Btu/h ft °F and (3.72 ¥ 10–2 Btu/h ft °F and 3.72 ¥ 10–2 Btu/h ft °F), respectively.