Rice Bran Oil
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Rice Bran Oil is the naturally occurring oil in Rice Bran. In some circles (mostly those filled with purveyors of Rice Bran Oil) it is being touted as a “super food.”


Rice Bran Oil is a processed food, so its seasonality is not tremendously important. Rice is typically harvested in the Summer, so if Rice Bran Oil had a season it would be Summer.


Rice Bran Oil is a byproduct of Rice processing. Rice cultivation is discussed in Smart Kitchen’s Rice Resource in our Resource Pages.


Rice Bran Oil is a product produced by pressing Rice Bran; it is also natively present in the Rice Bran which coats Brown Rice.


When purchasing Rice Bran Oil, check these items first.

1. Best by Date. Look at the bottles "Best Buy Date." Most Rice Bran Oils should have a shelf life of at least two years. How far away is the expiration of that period on the bottle you are considering? Better products may even have a "Date of Harvest." Do the math and find the freshest bottle. 

2. Country of Origin.  Does the bottle have a tag naming the Mill and country where the product was grown? Proud manufacturers trumpet their credentials. Less proud manufacturers play games. By the way, "Packed in Italy" or "Bottled in Italy" may not mean that the olives were grown in Italy, or that they were pressed in Italy. It only means that the bottles were filled there.   

3. Acidity. Look at the nutrition label and seek out brands with the lowest amount of acid. 

4. Dark Bottle. Most Oils that we have seen come in a clear glass bottle to show off the lighter color of the oil. Darker glass would be better because these light oils are still subject to being broken down by the sun or light in general. Dark glass helps prevent the problem.


Rice Bran Oil is a Monounsaturated Oil and less prone to Rancidity because of heat and time, though it will break down due to light and oxygen exposure.

Rice Bran Oil Oils should be tightly capped and kept in a cool dark place like a pantry. Dark colored bottles can also protect oils from the sun.

If you do refrigerate your Rice Bran Oil it may become semi-solid in the cold. Just let it sit for 15-20 minutes at room temperature and it will return to liquid form.

If stored correctly, Rice Bran Oil should last about 1-2 years from the date it was bottled. The “Best by Date” usually reflects this time frame.

Culinary Uses

Rice Bran Oil is extremely light, delicate, and flavorful. Rice Bran Oil is useful for High Heat with a Smoke Point of 489°F (254°C), a Flash Point of 600°F (315°C), and a Fire Point of 700°F (371°C).

Because of its high Smoke Point, it is used for Sautéing, Pan Frying, Deep Frying, Stir Frying, and Baking. Rice Bran Oil is also a good choice for Salad Dressing and for Dipping Sauces.

Because of its light viscosity, foods cooked with Rice Bran Oil absorb up to 20% less fat and oil which results in lower calorie cooking, lighter tasting food and better flavor. Using/absorbing less oil also means that more oil remains after cooking and is therefore available for the second or third batch, making Rice Bran Oil more economical. It also means that there is little to no lingering aftertaste.

Finally, Rice Bran Oil is hypoallergenic and a good choice for those who are intolerant of other cooking oils. 

Nutritional Value USDA
Amount Per 100g
Calories 884
%Daily Value*
Total Fat 100g
Saturated Fat 19g
Polyunsaturated Fat 35g
Monounsaturated Fat 39g
Cholesterol 0mg
Sodium 0mg
Potassium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Rice Bran Oil is billed as one of the "The World's Healthiest" edible oils because it contains Vitamins, Antioxidants, and other nutrients, and is Trans Fat free.

Rice Bran Oil is a Monounsaturated Fat Oil with 20% saturated fat, 47% monounsaturated fat, and 33% polyunsaturated fat.

There are a number of claims out there that Rice Bran Oil can help lower cholesterol, fight diseases, enhance the immune system, fight free radicals and more. Some folks even consider it a “nutraceutical” (a medicinal food).

For example, a 2005 study by Louisiana State University published in the American Journal of Clinical Nutrition suggested that Brown Rice Oil can reduce LDL or "bad" cholesterol.

Rice Bran Oil doesn’t have any Trans Fat and is being used in place of Hydrogenated oils in commercial applications to improve the healthiness of some deep-fried foods.

Rice Bran Oil is also a source of Vitamin E complex, and is a better source than other oils of Antioxidants (Tocopherols, Tocotrienols, Gamma Oryzanol, Phytosterols, Polyphenols& Squalene) and other micronutrients that purport to help fight free radicals and combat the effects of aging.

The only major drawback of Rice Bran Oil may be its ratio of Omega 6 Fatty Acid (Linoleic Acid) to Omega 3 Fatty Acid (Linolenic Acid). The ideal ratio between these two fatty acids is a perfect, even, 1:1 but most of us in the developed world actually experience a 15:1.

Gluten Free


Low Fat


Low Calorie