health and wellness tips

Fortune Rice Bran Oil – A Review

fortune rice bran oil

I am reviewing Fortune rice bran oil as a part of the BlogAdda’s Product Review Program for Indian Bloggers.

I’ve been using rice bran oil since 2004 on the advice of a dietician who recommended it when my Mother had to go on a renal diet for reduced kidney function. Since we usually used sunflower oil, we were a bit wary of it. But to our delight, not only did we adjust to it quickly but found that it was better.

So when BlogAdda invited reviewers for Fortune Rice Bran Oil, I was interested. I confess that when they wrote to me to say I was selected, I struck “Oil” from my grocery list. Soon, I was happy to receive the 2 liter pack.
Fortune Rice Bran Oil Review
I simply had to continue doing what I usually did – enjoy cooking! I believe in this quote:

Let food be thy medicine, thy medicine shall be thy food.- Hippocrates

What can be better than being healthy as a result of healthy eating and exercise?

Fortune Rice Bran Oil Review

Fortune Rice bran oil comes with a number of specific health benefits:

  • Heart-friendly – lowers cholesterol by reducing blood triglycerides (fat molecules) in the blood.
  • The high Oryzanol content improves HDL/LDL ratio resulting in a healthier heart
  • Balanced PUFA/MUFA ratio means cleaner blood vessels
  • Balanced fatty acids, so balanced nutrition and balanced health
  • Tocotrienols and phytosterols in Fortune Rice Bran Oil help prevent cancer
  • The Squalene acts as a moisturizer and improves skin tone and delays wrinkle formation while slowing down aging
  • Vitamin-E helps keep the nervous system healthy
  • Maximum amount of natural antioxidants compared to other cooking oils to protect against diseases – healthy immune system
  • Ferulic Acid stimulates hormonal secretion and rejuvenates health
  • Low oil absorption means healthier food

I used Fortune Rice Bran Oil  for the following:

  • Cooking, frying, stir-frying, salad oil, baking, seasoning
  • Lighting the lamp
  • Massaging my skin
  • For my hair (yes!)

Rice bran oil is my go-to oil for all my oil-related uses. What I’ve found:

  • The oil is practically tasteless, and I’ve found it a perfect substitute for ghee (clarified butter) while using it to make sweets and cakes
  • The oil is lighter than the other oils we use – sesame oil and sunflower oil. So I use less oil while cooking. While deep-frying the food absorbs less oil
  • While frying, thanks to its high smoke point, it does not scorch what I am frying and best of all, barely leaves any residue. I can use the left over oil in cooking
  • The shelf life is longer. The oil does not acquire an “old” smell
  • Those who are allergic to nuts, dairy and other common food stuff can use rice bran oil as it has zero allergens – only rice bran
  • I enjoy using this oil

As a user of rice bran oil since 2004, I recommend Fortune Rice Bran Oil highly. But as my grandmother always advised, I also use small quantities of sesame oil, coconut oil and sunflower oil. Variety is the spice of life.

So now let me show you photos of some of the dishes I cooked over the past one week, using Fortune Rice Bran Oil.

I make Idlis thrice a week – it is healthy, steamed food. So where does the oil come in, you ask? See the photo on the right. I make the chutney powder, especially for this, mix with oil and pat the idli to coat it.  We love it like this. Makes a great packed lunch or snack at home.

Fortune Rice Bran Oil Review

On the left are plain idlis. On the right are idlis coated with chutney powder

The next regular in my house is rotis and parathas. I make plain parathas with a veg side dish…

Fortune rice bran oil review

Plain parathas with onion-cabbage stir fry and apples

This is ivy gourd – we call it kundru – most mornings I make a packed lunch of veg, roti and apple for dessert

Fortune rice bran oil review

Lunch – Plain parathas, ivy gourd curry and apple

Sometimes I make stuffed parathas – I grate radish, onion, carrots and knead this into the multi-grain flour and roll them out – see the pic below. On the left are the rolled out dough balls ready to be cooked on the griddle; what you see on the right of the apple is the cooked parathas.

Fortune rice bran oil review

Paratha stuffed with radish and onion and apple for dessert

On holidays we usually have vegetable pulao with a salad, papad (crisps), yogurt and pickle.

Fortune rice bran oil review

Top left is the cooked rice. On the right are the ingredients, ready to be pressure-cooked. The pic below the cooker is lunch – veg pulao, tomato salad and papad

On week days, I sometimes make plain rice, sambar or a veg gravy without lentils called vatha kuzhambu and a dry veg fry. Here is the eggplant gravy and raw banana fry I made, as an accompaniment to plain rice, dal (lentils), yogurt, crisps and pickle.

Fortune rice bran oil review

On top, eggplant cut and soaked in water, turmeric and salt. On the right, raw banana diced and soaked in water, a spoon of oil, turmeric and salt. Under it is the prepared “vatha kuzhambu” on the left and raw banana dry fry on the right.

Then yesterday, being Saturday, we decided to have puris.

I hadn’t made them in a while, because of the ‘flu going around at home.  It is something all of us love. I made apple gourd (Indian baby pumpkin) with onions as a side dish along with a mixed sprouts salad.

Fortune rice bran oil review

Deep fried puris on top and tinda subzi and salad below

For dinner, we had Tamarind rice – this is a big favorite in most homes.  Our house is no exception. I am in love with it. It is fragrant, tasty and easy to make. I usually make the tamarind mix from scratch and store it – so that we can quickly cook plain rice and mix and voila! It is ready to eat.

Fortune rice bran oil review

Tamarind rice

I apologize for not clicking photos of the bhajjis I made. We had visitors and were having too much fun, laughing and talking and finishing off the bhajjis as they were fried and placed on the plate. I swear I meant to click photos – I only remembered after the last one was eaten – I made over 30. To see how it is made, see  Naga’s blog one of my favorite food blogs.

I am also sorry I didn’t click photos of the cake I made with this oil. It tasted very good. I have witnesses.

And remember:

“Those who have no time for healthy eating will sooner or later have to find time for illness.”– Edward Stanley

and

Eat, drink and be merry. For tomorrow, we may die(t)!

Have a healthy and happy week ahead!

Now, let’s head over to Unknown Mami’s

and see what everyone else is up to. Join us. Free world travel.

Unknown Mami

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32 Comments

  • Reply
    Keetha
    March 3, 2013 at 8:39 pm

    Vidya, ALL of these are new foods to me and I had to do a lot of clicking on your links to begin to understand what in the world I was looking at!

    I’d like a little “India food tour” if it meant I was coming to YOUR house to taste YOUR delicacies!
    Keetha recently posted…Family Time – In My Former CityMy Profile

  • Reply
    Leovi
    March 3, 2013 at 5:05 pm

    Yes, I love …. Beautiful photos.

  • Reply
    Tara R.
    March 3, 2013 at 6:12 pm

    I don’t know if rice bran oil is available in my grocery, but after this glowing review, I’m definitely looking for it. My mom is also on a renal diet, and I will recommend it to her too.
    Tara R. recently posted…In his shoesMy Profile

    • Reply
      Vidya Sury
      March 6, 2013 at 2:14 pm

      Hi Tara! We got introduced to rice bran oil by the dietician who helped us work out a meal plan for Mom when she was advised a renal diet. In conjunction with everything else, her creatinine was under control. 🙂 Hugs!
      Vidya Sury recently posted…Fortune Rice Bran Oil – A ReviewMy Profile

  • Reply
    BLOGitse
    March 3, 2013 at 6:20 pm

    Oh, I wish I could taste your food, it looks SO good!
    I love papads….
    We use normally olive and sunflower oils…
    Happy Sunday!
    BLOGitse recently posted…shapes and formsMy Profile

    • Reply
      Vidya Sury
      March 6, 2013 at 2:15 pm

      How lovely if we could all meet up for a long leisurely lunch! papad – yes. Dress the papad with finely chopped onions, sprinkle coriander, a pinch of salt and drizzle a little lemon juice on it. Enjoy! 😀

      Hugs!
      Vidya Sury recently posted…The Gift Of FriendshipMy Profile

  • Reply
    Harleena Singh
    March 4, 2013 at 8:58 am

    Awesome Vidya!

    All the more reason to go in for Rice Bran, though I use it alternatively with a few others as they say you should keep changing your oil or else it affects your system also.

    All the advantages to use it are well mentioned by you Vidya, along with those mouth-watering dishes too. 🙂

    Thanks for sharing. 🙂
    Harleena Singh recently posted…The Father Who Had No TimeMy Profile

    • Reply
      Vidya Sury
      March 6, 2013 at 2:18 pm

      Hi Harleena! 🙂 I do the same – I use a mix of oils too as it is considered healthier. But since my Mom’s dietician introduced rice bran oil to us, we’ve been using it as the main cooking oil. I love its tastelessness and lightness. And find I use less of it than other oils.

      Cooking is a pleasure! 😀 Thank you for commenting!
      Vidya Sury recently posted…I am Enough – An AffirmationMy Profile

  • Reply
    Jodi @ Heal Now
    March 4, 2013 at 2:30 pm

    These all look so lovely. I wish we were all eating together! <3 Jodi

  • Reply
    Debbie
    March 4, 2013 at 3:32 pm

    Those foods look great. I to wish I could taste them. Wonder if they have the oil here. I’ll have to check it out.

    i don’t believe I will ever be the cook you are Vidya.
    Thank you for sharing.
    DebbieX

    • Reply
      Vidya Sury
      March 6, 2013 at 2:08 pm

      Debbie, In the US, rice bran oil is available under the brand names Suriny, Alfa One and California Rice oil.

      I am sure you are a far better cook than I am, Debbie! 😀 Hugs. I wish I could invite you over for lunch/dinner too!
      Vidya Sury recently posted…The Gift Of FriendshipMy Profile

  • Reply
    Elle
    March 4, 2013 at 9:30 pm

    I’m inviting myself to dinner Vidya…as soon as I make it to India. Your food looks absolutely delish and I did take a peek at the bhajjis…I’ve only ever eaten onion ones before, but those potato bhajjis look wonderful too.

    Now my mouth is watering all over again.

    Love Elle
    xoxo
    Elle recently posted…The Secret Life Of You And Plants.My Profile

    • Reply
      Vidya Sury
      March 6, 2013 at 2:04 pm

      Yes, please, Elle. Always a place for you – in my heart and in my home. And at my table, naturally! We make bhajjis with potato, onion, brinjal, raw banana and bread slices 😀 All yum! Especially when the weather is cloudy and it looks like it may rain!

      Hugs!
      Vidya Sury recently posted…Be Happy. It is easyMy Profile

  • Reply
    Cathy Taughinbaugh
    March 5, 2013 at 3:16 am

    Looks yummy, VIdya. Not familiar with with Rice Bran Oil, so will check if they have it here. take care, CT

    • Reply
      Vidya Sury
      March 6, 2013 at 2:06 pm

      Cathy, I’ve come across brands like Suriny, California Rice oil and Alfa One.

      I enjoy using rice bran oil!

      Hugs!
      Vidya Sury recently posted…Fortune Rice Bran Oil – A ReviewMy Profile

      • Reply
        Nirmal
        December 18, 2013 at 1:46 am

        Vidya, i was really happy to read your posts more so when I read you were using Rice Bran oil. We have been using Suriny Rice bran oil for the past 4 years and benefited immensely. It has helped in bringing down (considerably)the Cholesterol level. We use it for all our cooking needs – salads, baking, deep frying (it has a very high smoke point). I am sharing the website info http://www.suriny-usa.com. One can order online. Take care. Best Regards

  • Reply
    Betsy/Zen Mama
    March 5, 2013 at 3:28 am

    YUM!! Everything looks so delicious! Looking forward to eating with you someday! You cook one night and I’ll cook the next! Love the Edward Stanley quote. I’ll go see the bhajjis on the other site.
    xoxo
    Betsy
    Betsy/Zen Mama recently posted…Travel With Me To The Blue Zones and Live To Be 100!My Profile

  • Reply
    My Inner Chick
    March 6, 2013 at 2:05 am

    ohhhh, those photos look Deeelish, Vidya.
    I soooo adore Indian food. When I’m in London, this will be one of my favorite foods to eat!

    Love you more than Rice Bran Oil. Xxxx
    My Inner Chick recently posted…A Few Of My Distractions & Favorite ThingsMy Profile

    • Reply
      Vidya Sury
      March 6, 2013 at 1:38 pm

      Hugs! Kim! Are you traveling in April? 😀 Do let me know. I hope I can cook for you one day! What fun will that be!

      Love you more than the moon on full moon day! Hugs!
      Vidya Sury recently posted…Fortune Rice Bran Oil – A ReviewMy Profile

  • Reply
    Terri Sonoda
    March 6, 2013 at 4:04 pm

    You make healthy food look and seem decadent, my friend. Love the pictures. Mouth watering here! LOL. Thank you for opening our minds up to healthier meals. XOXOs
    Terri Sonoda recently posted…You know when you peel an orange, how the juice squirts in your eye? Yea, it’s like thatMy Profile

  • Reply
    Rum Punch Drunk
    March 6, 2013 at 1:20 pm

    I just loved the photos and would like to ask if you have a good recipe for making parathas such as the type of flour to use and how much of each ingredient in order to get it really nice soft and tasty. Hope you don’t mind me asking but I fancy making some right now. Lovely post with some good info.
    Rum Punch Drunk recently posted…Resilience – Victim or VictoriousMy Profile

    • Reply
      Vidya Sury
      March 6, 2013 at 1:37 pm

      Hi Rum Punch Drunk! Ah, I know that feeling! I can give you my recipe for a quick paratha – such as the one you see in the photos up there. Here you go:

      I use multigrain flour (Annapurna or Pillsbury) but plain 100% wheat flour is absolutely fine, too. Let me know if you don’t understand any of the proportions 😀

      Take a large sized bowl and add the following:

      4 cups flour
      3 cups mashed potato or grated carrot or radish or finely chopped cabbage
      2 medium sized onions finely chopped or ground to a pulp along with 1 medium green chilly
      salt to taste
      1/4 teaspoon turmeric
      If you don’t add onion, add 1/4 teaspoon asafoetida (Hing powder)
      1 cup finely chopped coriander

      Now – assuming you’ve got everything in that big bowl – knead it. NO WATER. The grated veg and onion pulp are enough.
      If the dough seems slightly loose, add a little flour.
      Get it into the roti-dough like consistency – fairly easy to roll into balls.
      Flatten each ball and pat it in flour and roll out into rotis.
      Cook it on the Tava – flipping it over and using a half spoon of oil on each side.
      when cooked, take off the tava
      repeat with each roti until done

      Enjoy with a salad, curd, pickle
      Dessert is good too, to follow.

      Does that help? Let me know 😀
      Vidya Sury recently posted…Fortune Rice Bran Oil – A ReviewMy Profile

  • Reply
    Star Traci
    March 6, 2013 at 7:23 pm

    So cool! I love that it is healthy and can do so many other things! Awesome share, thanks!

    🙂
    Traci
    Star Traci recently posted…Wordless Wednesday #45 — Boy + Blocks = Big BenMy Profile

    • Reply
      Vidya Sury
      March 6, 2013 at 7:30 pm

      Thank you, Traci! 😀 It was such fun!

  • Reply
    Unknown Mami
    March 6, 2013 at 9:35 pm

    Can you believe I have never had tamarind rice and I love tamarind? I must do something about it immediately. You did strike oil!
    Unknown Mami recently posted…Kid’s Corner and Panoramas #MeetYoursMy Profile

  • Reply
    Stasha
    March 8, 2013 at 7:03 am

    If you only knew how hungry your photos are making me!! Great review.
    Stasha recently posted…LudiqueMy Profile

    • Reply
      Dr.Niranjan Prasad Upadhyay(Kathmandu,Nepal)
      October 27, 2013 at 4:23 pm

      I go through various sharing experience of different people.I am using this oil recently.Certainly I will enjoy using this oil.Kathmandu,Nepal

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