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.

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…

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

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.

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.

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.

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.

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.

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 bhajjisas 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