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Using broken rice as raw material,nutritional texturized rice was prepared by improved extrusion cooking technology fortified with rice bran and investigated changes of dietary fiber(DF)content.The effects of extrusion process parameters were optimized by orthogonal and single factor experiment.The results show when the moisture content was 35%,screw speed was 27r/min and the forth heating zones temperature was 120℃,the contain of soluble dietary fiber(SDF)reached the maximum was 1.92%and total dietary fiber(TDF)was 7.05%.When the moisture content was 25%,the contain of total dietary fiber(TDF)reached the maximum was 7.05%and the contain of soluble dietary fiber(SDF)was 1.67%.The percentage of SDF from TDF from 6.28%in the native rice bran increased to 29.18%and 23.69%in the nutritional rice in the two conditions.The percentage of IDF from TDF decreased,while the percentage of SDF from TDF increased.The dietary fiber in rice bran converted from padding type to high quality dietary fiber.