The red rice stands out for its color and distinctive flavor. Red rice is appreciated in the culture of Semi-arid Paraíba, northeastern Brazil, frequently used in the local gastronomy. In this study, we aimed to prepare hydrosoluble extracts of rice with red pericarp through the following treatments: polished grains, organic integral grains, entire grains (with peel). We prepared the treatments with and without saline solution (0.25 g/mol of NaCl). We assessed the difference among treatments through the concentration of total phenolic compounds and protein content. To prepare the extracts (with and without saline solution), the grains were macerated with water, cooled in an ice bath, crushed , filtered, and stored in glass containers. Saline solution reduced the phenolic contents of extracts, with values (mg Gallic acid/100g of sample) ranging from 10.07 (± 0.31c) to 8.52 (± 0.21b) for polished grains and from 16.93 (± 0.36a) to 14.83 (± 0.16a) for the entire grains. On the other hand, organic integral grains increased the phenolic contents from 13.89 (± 0.48b) to 15.11 (± 0.37a) with saline solution. Regarding the protein content, the extracts showed values of 8.51% (± 0.38a) for organic grains, 7.62% (± 0.19b) for entire grains, and 6.00% (± 0.22c) for polished grains. Protein contents increased with the use of saline (the salting in phenomenon), with values around 19%. Thus, we conclude that hydrosoluble extract of red rice grains have high protein and phenolic contents, and that the addition of the saline solution in the process influenced these contents, which could be better investigated.