The following information and photos are courtesy of the California Rice Oil web site.
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 truly “The World’s Healthiest” edible oil, containing vitamins, antioxidants, nutrients and trans fat free. It [s not just delicate and flavorful, it can help lower cholesterol, fight diseases, enhance the immune system, fight free radicals and more. Rice Bran Oil is extremely light, versatile and delicious. Use it to fry, saute in salad dressings, baking, dipping oils and where ever you use cooking oil. Once you use it you will be amazed cooking light and healthy is also the best tasting.
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.
If you are interested in purchasing California Rice Oil, check out What’s Cooking America’s Kitchen Store.
I love this cooking oil and use it in my cooking as the the viscosity of our oil is very light and the flavor delicate – Linda Stradley
Some of the benefits of California Rice Oil are:
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 is 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 Brand Oil:
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.
Canola Oil: High mono fat with cholesterol lowering ability but there are concerns about the origin. “Canola oil” is a term coined by Canada to change the name of “rapeseed oil”. The rapeseed plant contains erucic acid making it toxic and is used as an industrial lubricant. It has been genetically modified and hybrid to produce a low erucic acid version. hydrogenated, it is extensively used in the food industry because of its low price. The hybrid plant would be the best choice.
Peanut Oil: A good balanced oil. This oil has good cholesterol lowering ability and a high smoke point, making it a good frying oil. It imparts a slightly earthy, nutty flavor. It lacks the anti-oxidants and micronutrients of Rice Bran Oil. A small percentage of people are allergic to nut oils.
Soybean Oil: This oil is a high poly fat. As recommended by the AHA your poly fat intake should be around 33% of your total fat intake. A high poly percentage is, an aid to tumors and cancer and should be carefully watched. Up to 80% of the oil consumed in the U.S.A. today comes from soybeans. Soybean oil is commonly hydrogenated and used in many processed foods.
Grape Seed Oil: A good frying and salad oil, but again high in poly fat. It does lower cholesterol because of the high unsaturated fat content but is way over the recommended 33% poly-unsaturated fat.