Phytic acid (PA) has chelating power of iron, zinc and calcium ions. It has been highlighted by the antioxidant activity and benefits to human health. In the rice grains, the PA is distributed in the different components. The brown rice is polished to generate white rice (WR) and rice bran (RB). The objective of this study was to determine the PA in WR and RB of the cultivars BRS-AG, BRS-Pampa, and BRS-358. Samples (WR, 0.8 g; RB, 0.25 g) were extracted with 1 Mol.L-1 HCl (10 mL), assisted by ultrasound (2 min; power, 40%; frequency, 80 kHz), centrifuged, and the supernatant was diluted with distilled water. Glass column chromatography (10 cm x 1 cm) containing Dowex-AGX-4 resin (0.6 g) was prepared by elution (distilled water, 10 mL; 0.7 Mol.L-1 NaCl, 10 mL; distilled water, 10 mL). The supernatant (2 mL) was applied on column, eluted (0.1 Mol.L-1 NaCl, 10 mL; 1 Mol.L-1 NaCl, 10 mL) and the last eluate was collected. The Wade's reagent (1 mL) was added to the eluate (3 mL) and analyzed by ultraviolet-visible spectroscopy (500 nm). The PA content in WR BRS-Pampa (0.10 g/100 g) and BRS-358 (0.09 g/100 g) were higher (p ≤ 0.05) than BRS-AG (0.03 g/100 g). The RB BRS-358 had the highest PA content (6.27 g/100 g) (p ≤ 0.05) compared to BRS-AG (4.86 g/100 g) and BRS-Pampa (4.85 g/100 g). The variations of PA between WR and RB are correlated with the cultivars, which has different applications. BRS-AG have been used for ethanol production and the other two cultivars for cooked consumption. The RB PA content was approximately 100 times higher than in WR, highlighting RB as a source of PA and reinforcing the importance brown rice consumption, due the maintenance of RB on grains.