Are you using rice bran oil yet?

I didn’t hear about rice bran oil until starting culinary school at Northwest Culinary Academy. Rice bran oil is extracted from the hard outer brown layer of rice after chaff and has a much high smoke point of 232°C (450°F) with mild flavour (from Wikipedia). The chefs boast that instead of frying with the popular canola oil, which can be re-fried a max of 3 times, you can re-fry rice bran oil up to 10 times before the oil starts breaking down. Rice bran oil is polyunsaturated and free of trans fat, plus contains vitamins and antioxidants that may even help to lower cholesterol and boost immune system. With most canola oil in the grocery stores are GMO, so rice bran oil is definitely sounding a lot more superior.
Rather than canola oil, try switching to rice bran oil instead for regular cooking and baking. 😉

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