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California
Rice Oil Visitor Product Review
After seeing a
review of California Rice Bran
Oil at transfatfree.com, I
was intrigued, as well as
interested in the health
benefits. I decided to try it
and ordered the smallest
quantity (2 bottles of 750 ml
each) available from their web
site. A few days later I
received two attractive bottles
of rice oil and decided to put
them the first to work.
Rice
bran oil has mostly replaced
olive oil unless I'm
sautéing veggies Mediterranean
style and want the olive oil
flavor. I’ve used it for salad
dressing, to cook scrambled
eggs, and to make a vegetable
frittata. I’ve used a small
amount of rice bran oil to keep
ground turkey or beef from
sticking to the pan during
browning. The flavor of the oil
is pleasant and unobtrusive,
even with scrambled eggs. In
addition, I’ve used rice bran
oil to sauté veggies Chinese
style. Its slight nutty rice
flavor complements Chinese food.
I’m looking forward to trying it
in my favorite oatmeal cookie
recipe, which calls for oil
instead of solid shortening.
I expect to use
rice bran oil for some time to
come and hope it becomes easier
to obtain from retail grocers or
health food stores.
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