Rice bran (RB) is an agricultural by-product, with 12 to 15% of good quality protein in its composition which has nutritional, nutraceutical and functional properties. So, the aim of this study was to use RB as a source of protein extraction through three different techniques: alkaline extraction, ultrasound-assisted extraction (UAE) and microwave-assisted extraction (MAE). The particle size distribution, scanning electron microscopy (SEM), differential scanning calorimetry (DSC) and degreasing of the RB was carried out. To the alkaline extraction, were evaluated the particle size of defatted rice bran (DRB) (original batch, with d50 = 175 µm; dp = 385 µm; dp = 128 µm), and the ratio of DRB:water (2:10, 1:10; 0.5:10). For the UAE it was evaluated the same ratio of DRB:water and the use of pulses in the application of power (0, 15, 30 s). To the MAE it was evaluated the same ratio of DRB:water. It was evaluated the extraction yield and protein content of the sample. For alkaline extraction, the best operating conditions chosen were RB original batch (yield: 10.93% d.b.; protein content: 71.71%); and the ratio of DRB:water 0.5:10 (yield: 11.04% d.b.; protein content: 74.07%). For UAE, the ratio of DRB:water 0.5:10 showed the best results yield and protein content (yield: 12.01% d.b.; protein content: 75.58%). Regarding the power pulse, it was chosen the 30 s off pulse, aiming energy saving (yield: 11.32% d.b.; protein content: 74.77%). For MAE, the highest values of extraction yield and protein content present in the extracted material also occurred with the ratio of DRB:water 0.5:10 (yield: 12,20% d.b.; protein content: 75,90%). Finally, it was concluded that the RB is an excellent extraction source of good quality protein and the UAE and MAE resulted a higher yield and protein content in the extracted material in relatively shorter time.