The rice bran (0%， 3%， 6%， 9%， 12% and 15%) treated by atmospheric pressure cooking were added into indica rice flour， and the effects of rice bran addition on the properties of indica rice flour and the quality of rice cake was investigated. The results showed that atmospheric pressure cooking of rice bran could increase the solubility of reconstituted powder， and the solubility increased with the increase of rice bran addition amount. When the rice bran addition was 15%， the solubility of reconstituted powder increased by 70.7% compared with the control group. The swelling potential of reconstituted powder was reduced by atmospheric pressure cooked rice bran. In addition， the fluidity of the reconstituted paste was weakened， the shear resistance was improved， and the gelling property was enhanced. The elasticity and viscosity of the recombinant powder gel system were enhanced， and the freeze-thaw water extraction rate was reduced， which indicated that rice bran with atmospheric pressure cooking treatment could effectively regulate the gel properties of rice starch based food. The index test results of rice cake also showed that the specific volume of rice cake was significantly increased by the addition of atmospheric pressure cooked rice bran， and the specific volume of rice cake increased with the increase of rice bran addition amount. The specific volume of rice cake containing 15% rice bran increased by 26.5% compared with white rice cake. The texture characteristics and pore structure of rice cake were also significantly improved by the addition of atmospheric pressure cooked rice bran. When the addition amount of rice bran was less than 9%， the sense of rice cake could be accepted by consumers. The results indicated that rice bran prepared from atmospheric pressure cooking treatment could improve the quality of rice cake and was a potential food raw material.