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Rice Oil

  • m

Last night I ate some potato chips at a bar which were very good. The barman said the chef used rice oil. I had never heard of it. I would appreciate hearing from anyone who has used rice oil. The chips were indeed very good.

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  1. Rice Oil is made from rice bran.It touts to have little to no cholestrol, has a high burn point (great for deep fry), and is tasteless. More asian restaurants are using this oil since customers have developed allergies to peanut oil. Numerous studies show rice bran oil reduces the harmful cholesterol (LDL) without reducing good cholesterol (HDL).

    It costs a little more to purchase - but can be found in health food stores, asian markets, and upscale gourmet markets. One brand is California Rice Oil - but I used a rice oil made in Japan.

    6 Replies
    1. re: EAO

      It should not have any cholesterol in it at all since it is a vegetqable product. Cholesterol comes from animal fats.

      1. re: Candy

        The current Williams Sonoma catalog is offering a gallon of rice bran oil for 19.50. I'm sure it's much less if found at an Asian market.

          1. re: Gary Soup

            Sounds great to me!

        1. re: Candy

          I think that you misread. The previous poster did not say that it contains colesterol, but that "rice bran oil reduces the harmful cholesterol (LDL) without reducing good cholesterol (HDL)."

          He was referring to to the oil's effects on serum cholesterol - the LDL and HDL.

          B

          1. re: BeaN

            "It touts to have little to no cholestrol, has a high burn point (great for deep fry), and is tasteless."

      2. I haven't tried rice oil, but I've been trying other oils that have a high smoking point, because I learned that when you cook with olive oil at a high heat , it turns into trans fats. Yikes.

        Good ones to consider are macadamia nut oil (macnutoil.com) and tea oil (republicoftea.com). Both are super heart-healthy (high in monounsaturated fats.)

        1 Reply
        1. re: Cathy Elton

          "I learned that when you cook with olive oil at a high heat , it turns into trans fats."

          As a liberal user of olive oil for cooking, not just for dressing and dipping, I'm curious about this. Where did you learn that?

        2. Rice Oil has NO cholesterol, and price wise, is probably one of the healthiest oils you can use. It is great for baking, salad dressings, and high heat cooking.

          We use Tophe Rice Bran Oil because it is the only oil bottled from US Rice. The other oils are imported, and we prefer using a domestic oil since it is fresher.

          This site has it in bottles, half-gallons, and 5 gallon boxes: http://www.honestfoods.com/topgriloil.... We also can find it at Barbeques Galore nationally. The Williams Sonoma Rice Bran Oil is also domestic.

          Link: http://www.honestfoods.com/topgriloil...

          1. I had some tempura that were very good. Had a sweet-potato-ey, nutty taste to it, not greasy at all. When I asked the manager about these excellent tempura, she said they used rice bran oil.

            I don't know if the sweet-potato-ey/nutty taste can be attributed to the oil (I was suspecting the batter as well). Can anybody vouch for the taste that rice bran oil might or might not add to food?

            1 Reply
            1. re: jayes

              >>Had a sweet-potato-ey, nutty taste to it, not greasy at all. <<

              That (slightly) nutty taste is from the rice bran oil. It's relatively taste-neutral, but it does have a slight nutty flavor to it. The non-greasiness is most likely from the chef's deft hand at frying - I'm guessing any fried food will come out greasy if not cooked at the right temp for the right amount of time.