Phenolic acids were quantified in three cultivars of fresh and aged rice. High levels of ferulic acid (255'362 mg/kg grain) and p-coumaricacid (70'152 mg/kg grain) were found in brown rice with lower levels (e.g. ferulic acid 61'84 mg/kg grain) in milled rice. Bound phenolic acids comprised 80'90% of the total phenolic acids for brown rice and 53'74% for milled rice. Storage led to a decrease in total and bound phenolic acid contents in both brown and milled rice and the decline was greater at 37 C than at 4 C storage.