Rice bran is rich in vitamin E, dietary fiber, mineral and fat. In this study, puffed rice ball was made from brown or milled rice flour by using twin-screw extruder. Two feed moisture (15 and 20%) and two screw speed (200 and 250 rpm) were set, and the physicochemical properties and content of α-, β-, γ-, and δ-tocopherols were determined. The data showed that extrudates made from brown rice had a high a and b value in color, expansion ratio, water solubility index, but low in L value, bulk density and water absorption index than that made from milled rice flour. Extrudates made from brown rice flour had the higher content of α- and γ- tocopherols (4.8 and 5.7 μg/g). Regarding the effects of feed moisture and screw speed of extruder, the data showed that 15% feed moisture in flour and 250 rpm screw speed yielded to a high expansion ratio, high water solubility index, and low bulk density in the final products.