Even for the savvy shopper, choosing a cooking oil at the supermarket can feel like a daunting task. So many bottles of oil to choose from, so many exaggerated claims to get you to pick one oil over the other.
One of the better options on the shelves, both price- and quality-wise, is rice bran oil. Not only is it suitable for high-heat cooking, but it’s also said to be a heart-healthy oil thanks to its unsaturated fat and vitamin content.
As with all other oils, not all rice bran oil is created equal, and if you want to get good value for the money, it helps to know what to look for. We’ve put together this guide so you can use it as a starting point.
What Is Rice Bran Oil?
Rice bran oil is a cooking oil extracted from the hard outer layer of rice grains, known as the husk or hull, which remains after rice milling.
It’s a rich source of beneficial fats and has a high smoke point, making it ideal for demanding cooking methods like searing, sautéing, broiling, and grilling. This is because it can endure high temperatures without smoking or turning bitter.
When heated, rice bran oil smells like popcorn and tastes like caramel. All in all, it’s a reasonably priced oil that’s versatile in the kitchen and generally good for your health when consumed in moderation.
How Rice Bran Oil Is Made
Rice bran oil is made mainly in countries that produce a large quantity of rice, including India, China, Vietnam, Thailand, and Japan.
White rice is produced by removing the outer layers, known as the husk or hull, during the milling process. The byproduct that’s left after white rice’s production is called rice bran, and it contains 17 to 23% edible oil by weight.
The oil is extracted from the bran either mechanically, using methods like an expeller press, or through chemical solvents. Once extracted, it’s bottled and sent out to distributors before it ultimately ends up in the supermarket, and then your pantry.
Types of Rice Bran Oil
Depending on how it was made, rice bran oil can either be unrefined or refined.
Unrefined rice bran oil is extracted from the rice bran with mechanical means — basically, by pressing out the oil from the stripped husks or hulls of the grains. Heat is involved, as the pressing causes friction, but the process is free of chemical solvents.
Similar to the naming of olive oil and avocado oil, unrefined rice bran oil is often labeled as first cold pressed, first pressed, expeller pressed, or extra virgin to indicate the use of mechanical-only extraction methods.
Refined rice bran oil, on the other hand, is extracted from the leftover bran using chemical solvents, which remove all but a trace of oil from the solids.
Unrefined rice bran oil boasts a strong aroma and rich flavor. In contrast, like most refined oils, refined rice bran oil is typically odorless and flavorless, though it emits a caramel popcorn aroma when heated.
Choosing the Best Rice Bran Oil
At the grocery store, choose 100% unrefined rice bran oil from reputable producers. Opt for oils from producers who reveal the place of origin of the oil or its bottling location.
Air, light, and heat can cause oils to go rancid faster than they otherwise would, and rice bran oil is no exception. Oils bottled in dark-green glass or plastic bottles, or tin cans, are better-protected from exposure to sunlight than those in see-through or translucent packaging.
” Labels that state “natural” or “all natural” are open to interpretation and have no real definition. On the other hand, “organic” certifies that no pesticides were used in the rice’s cultivation, and “non-GMO” means that the rice was not genetically modified.
Look at the printed date on the label. As a general rule, the oils with the farthest-out best-by date are the freshest.
For the best quality oil, avoid retailers who store it near windows, as prolonged sunlight exposure can degrade the oil, or near coolers, which emit heat from the back.
Remember, purchasing rice bran oil in larger containers is typically more cost-effective than buying smaller ones, as the latter often have a higher cost per quart.
How to Use Rice Bran Oil
Rice bran oil, celebrated for its caramel popcorn-like flavor, is an excellent choice for both high- and low-heat cooking.
Use it for searing, sautéing, deep frying, and even baking due to its high smoke point. When used in salads or cold dishes, its neutral taste ensures it doesn’t overshadow other ingredients.
You’ll want to reach for rice bran oil when you desire an oil that imparts a caramel-like richness to your dish while letting the primary flavors stand out. It’s excellent in dressings where you want herbs and other components to take center stage. As an emerging favorite in many kitchens, rice bran oil is not only appreciated for its cooking properties but also its health benefits, making it a wise choice for heart-healthy dishes, from stir-fries to baked goods.
Storing Rice Bran Oil
Store your rice bran oil in a cool and dark place, such as in the pantry or inside a kitchen cabinet. Keep it away from sources of light and heat, such as the windowsill, atop the fridge or dishwasher, and near the stove, oven, or hot water pipes.
If you’re pouring out the oil from a larger container, use a dark-glass bottle with a tight-fitting cap or a stainless-steel dispenser with a sealed spout. Prolonged exposure to air leads to oxidation, which in turn causes the oil to go rancid.
Rice Bran Oil’s Shelf Life
In general, unopened rice bran oil can keep for up to 2 years, provided it’s stored correctly. To prolong the rice bran oil’s shelf life, keep it well away from air, light, and heat.
Once the rice bran oil has been opened, it begins to deteriorate and should be used up within 6 months for best quality. The longer it’s kept, the more likely it is to go rancid and develop off odors and flavors.
Frequently Asked Questions
Where to buy rice bran oil?
If you’re looking for rice bran oil, check the cooking oils aisle at well-stocked grocery stores, or go online at retailers like Amazon, Kroger, and Walmart.
Why is rice bran oil cheaper than other oils?
Rice bran, the separated outer shell of the rice, is a byproduct of white rice’s production. It’s abundantly available in rice-producing countries, which allows for lower prices of the finished product compared to other oils.
What’s the smoke point of rice bran oil?
The smoke point of rice bran oil tends to range from 450 to 490 °F (230 to 255 °C). Refined rice bran oils have a higher smoke point than their unrefined counterparts, as they contain less free fatty acids and impurities.
Can you mix rice bran oil with other oils?
You can certainly mix rice bran oil with other cooking oils, whether to save money while cooking or to increase the smoke point of the other oil. However, be sure to choose a flavorless oil as a partner for rice bran oil, as it may not pair well with the flavor of olive oil or sesame oil, for example.
Can you cook steak with rice bran oil?
The short answer is yes, you can. Rice bran oil is an excellent choice for high-heat cooking methods like searing. Moreover, its flavor profiles pairs well with the richness of browned meat.
Can rice bran oil be used for deep-frying?
Absolutely, yes. Rice bran oil is a great choice for deep-frying — its smoke point is higher than the temperature of frying, meaning it stays stable and imparts a delicious, caramel popcorn-like aroma and taste to your food.
Can rice bran oil be used in baking?
Yes, you can use rice bran oil in place of other oils in any baking recipe without conversion.
Is rice bran oil refined or unrefined?
You can find both refined and unrefined rice bran oil. The unrefined options are slightly more expensive, and typically marked as “first cold pressed,” “cold pressed,” “expeller pressed,” or “extra virgin.”