Fortune Rice Bran Oil – A Review
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.
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.
The next regular in my house is rotis and parathas. I make plain parathas with a veg side dish…
This is ivy gourd – we call it kundru – most mornings I make a packed lunch of veg, roti and apple for dessert
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.
On holidays we usually have vegetable pulao with a salad, papad (crisps), yogurt and pickle.
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.
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.
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.
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.
“Those who have no time for healthy eating will sooner or later have to find time for illness.”– Edward Stanley
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.