Rice is one of the world's most important food crops and more than half of the people in the world eat rice as the main part of their diets.  In some parts of the world, the word “to eat” literally means “to eat rice.” Young rice plants have a bright green color and as the grain ripens the plants turn golden-yellow.  A typical rice kernel is 1/4 to 3/8 inches long. 

Rice bran oil is vastly superior to traditional cooking oils and can be considered a nutraceutical (food as medicine) oil that is perfect for all your healthy cooking needs. Rice Bran Oil is quickly becoming a favorite in commercial frying to replace hydrogenated oils that contain trans fat. This is due to rice bran oils health, flavor and performance benefits. 
 

• Now being used by many restaurants in deep fryers to eliminate Trans Fat!!
   
• A source of vitamin E complex, antioxidants and other micronutrients to help fight free radicals and combat the effects of aging. Rice bran oil has more of these components than other cooking oils.  The components of rice bran oil give it an outstanding shelf life.
   
• Rice Bran Oil has the best balance of saturated, monounsaturated and polyunsaturated fats as recommended by such organizations as the American Heart Association and the World Health Organization.  It's the oil of choice for improving serum cholesterol levels and preventing cardiovascular diseases.
   
• The viscosity of our oil is very light and the flavor delicate.  Foods cooked with California Rice Oil absorb up to 20% less oil!  Less oil absorbed results in reduced calories, better, lighter tasting food and enhanced flavor and palatability.  Less oil absorbed also makes it more economical.
   
• Rice Bran Oil is hypoallergenic.  For those who have an intolerance to other cooking oils this is an excellent alternative.
   
• The actual cost of California Rice Oil to the consumer is not significantly different than other high-grade vegetable oils on the market.
   
• Rice bran oil is a naturally occurring source of many antioxidants such as Tocopherols, Tocotrienols, Gamma Oryzanol, Phytosterols, Polyphenols and Squalene.  
   
• Rice bran oil has a very high smoke (burn) point, making it perfect for deep frying, pan or stir frying and is a premium choice for the replacement of hydrogenated oil containing trans fat now being used in deep fryers.
   
• Rice bran oil creates less polymers than other oils meaning better flavor and easier clean-up.

Compare Rice Bran Oil  

The American Heart Association (AHA) recommends the average intake of fat should be 30% of your total caloric intake. This fat intake should consist of balanced fat, which provides nutrients that are essential to sustain life. A Balanced fat intake should contain approximately 30% saturated fat, 33% poly-unsaturated fat, (containing Essential Fatty Acids) and 37% mono-unsaturated fat.

Comparison of smoke point and balance of fats in some commonly used oils:

Rice Bran Oil: The most balanced and versatile oil on the market and closest to the AHA recommendations. Rice bran oil is a superior salad, cooking, and frying oil which leaves no lingering after taste. The high smoke point prevents fatty acid breakdown at high temperatures. Its light viscosity, allows less oil to be absorbed in cooking, reducing overall calories. It mixes better in salad dressings and improves the taste of baked goods, providing cholesterol reduction, nutritional and anti-oxidant value.

Olive Oil: High mono fat, able to lower cholesterol but deficient in poly fat, which contains Essential Fatty Acids (EFA). EFA’s are truly essential to life as every metabolic process in your body depends on them. A low smoke point makes it a poor choice for frying, and its heavy taste makes it undesirable in many baked goods. Traditionally a good salad oil.