Rice bran oil is extracted from rice bran, the outer layer of the rice grain. It’s commonly used as a cooking oil in many Asian countries, including Japan, India, and China. As a byproduct of rice milling, rice bran is usually used as animal feed or discarded as waste. Yet, it has recently gained attention for its potential health benefits as an oil

Rice bran oil is quite versatile.

Unlike olive and canola oils, it’s ideal for frying and baking because its subtle taste won’t overpower a dish. It has a nutty, earthy flavor similar to that of peanut oil.

Its high smoke point means that it’s suitable for high-temperature cooking. Moreover, its beneficial compounds, such as oryzanol and tocotrienols, are well preserved when cooked (28Trusted Source).

Although few products specify production methods, rice bran oil processed using solvent extraction rather than cold pressing may boast more beneficial compounds (29Trusted Source).

You can use the oil for stir-fries, soups, dressings, and vinaigrettes. It’s also easy to add to hot cereals like oatmeal