The present investigation was carried out to study the influence effect of colourd rice mixture on serum lipid parameters and hepatic enzyme activities in rats and effect of protein, total lipids, crude fiber and ash of rice samples.The data pointed to the following results: Milling processes led to decrease the percentage of protein, total lipids, crude fiber and ash of rice samples. Whereas it was increased the carbohydrate content in white rice samples. The total phenolic compound content (TPC) of Brown rice varieties had the highest value (1.6 and1.1 mg GAE/g) of Black and Giza 178, respectively, whilst milled rice varieties had the lowest ones (0,8 and 0.5 mg GAE/g). Antioxidant activity was determined in brown black, white black, brown and white Giza 178 extracts. The present study cleared that brown black extract had the highest the antioxidant activity among the investigated extracts followed by brown Giza 178, white black and white Giza 178 extracts. There are nine phenolic acids where identified. Ferulic acid was the major phenolic compound in all rice samples. Furthermore, the highest concentration of ferulic acid that found in brown black rice (4.82 mg/100g). Results of the biological experiment revealed that, the final body weight and weight gain of rats fed on mixture of brown rice and black rice were significantly lower, but food intake was higher compared with the rats fed on basal diet at the end of the experimental period (8 weeks), As for total Cholesterol (T.C), Low density liboprotien cholesterol (LDL-C) and Plasma Triglyceride (T.G) of  rats fed on white rice dite were higher than other groups. Furthermore, HDL-C significantly higher in rats fed on mixture of (white rice + black rice) and (brown rice + black rice) diets compared to those fed on white rice and mixture of white rice and brown rice ones. The antioxidant levels in the rat livers ranged from highest in those fed on
( brown rice + black rice) diet, followed by white rice + black rice then white rice + brown rice . Whilst, rice had the lowest level . Finally, it can be concluded that, using brown and black rice have the pronounced effect for lowering cholesterol levels of the blood in experimental rats.