Rice Bran Oil has a light but not overpowering flavour and contains a high quantity of mono unsaturated fatty acids and is therefore a stable oil that can tolerate high temperatures. Good for cooking at high temperatures such as in sauting and deep fryingit also has significant health characteristics.
The oil extracted from the germ and inner husk of rice. It is notable for its very high smoke point of 490° F (254° C) and its mild flavor, making it suitable for high-temperature cooking methods such as stir frying and deep frying. It is popular as a cooking oil in several Asian countries, including Japan and China.
Rice Bran Oil’s secret lies in its E-vitamin group of antioxidants: Tocopherol, Oryzanol and Tocotrienol giving it a long shelf life. Numerous studies have shown that Rice Bran reduces the harmful cholesterol (LDL) without reducing beneficial cholesterol (HDL). Oryzanol is reported as the key element. It reduces cholesterol better than Olive Oil, which is the better known healthy choice.
Rice Bran Oil is good for dressings and salads and, combined with Thistle Oil is good for reducing cholesterol.