Rice bran oil is made from the bran, the thin brown layer removed when brown rice is polished into white rice. The oil is extracted from the bran, usually with a solvent and sometimes by pressing, and then refined into a light golden oil with a neutral, faintly nutty taste. It naturally contains gamma-oryzanol and vitamin E compounds.
Its high smoke point makes it well suited to frying, and it is a popular cooking oil in Thailand and Japan. Lay’s in Thailand uses it for many of its chips, including Lay’s Rock Ridged Potato Chip Cheese Pizza Flavor and the Stax range, and Greenday - Taro Chips are cooked in it as well.
Like other vegetable oils, it is liquid at room temperature and made almost entirely of fat. Rice is not one of the major allergens, and refined rice bran oil contains essentially no protein.
