Cooking oils · Rice bran oil
Rice bran oil: the heat-stable all-rounder
Neutral in taste, high in smoke point, popular in the wok. We sort out the rice bran oil honestly.
How to use it
What it is
Neutral, stable, versatile
Rice bran oil is obtained from the germ and the silver skin of the rice grain. It tastes neutral, has a high smoke point and contains the natural compound gamma-oryzanol.
That makes it a practical oil for high heat, from the wok to deep-frying.
Werbung
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How it is used
- High heat: well suited to frying, wok cooking and deep-frying thanks to the high smoke point.
- Neutral taste: it does not push to the front, suiting many dishes and baking too.
- Balanced profile: it brings a relatively balanced mix of fatty acids.
- Storage: cool and dark, tightly closed.
Said honestly
Rice bran oil is a practical, heat-stable frying oil with a neutral taste, but it is a refined oil and not an aromatic fine-food oil for cold dishes. For high heat it is a solid, often cheap choice. We make no healing promises. If you want a neutral all-round frying oil, you do well with it. We give you the facts, the decision stays with you.
Sources and further reading
- Rice bran oil , Wikipedia