These two neutral oils certainly have a lot to offer. With their silky textures, high smoke points, and ability to bring the flavors of your ingredients out in every dish, they can be used for many purposes in the kitchen.
Grapeseed oil is made from the seeds of grapes as a byproduct of the winemaking industry and is popular in salad dressings and even in skincare. Meanwhile, rice bran oil is extracted from the hard outer layer of rice (bran!) and is common in Asian cooking.
If you’re looking for a new all-purpose oil for your kitchen, read on to find out how rice bran oil or grapeseed oil might fit the bill!
Comparing rice bran oil vs grapeseed oil
| Rice bran oil | Grapeseed oil | |
| Solid or liquid? | Liquid | Liquid |
| Smoke point (Fahrenheit) | 450 degrees | 420 degrees |
| Primary fat | Monounsaturated | Polyunsaturated |
| Taste | Neutral | Neutral |
| Good for cooking… | Raw, low heat, medium heat, high heat | Raw, low heat, medium heat, high heat |
| Common allergens | Rice bran, straw itch mite | Grapes, grape seeds |
| Gluten-free? | Yes | Yes |
| Keto? | Yes | Yes |
| Paleo? | No | No |
| Vegan? | Yes | Yes |
Differences between rice bran oil and grapeseed oil
Rice bran oil and grapeseed oil actually share a lot of similarities, but where they differ is, on a granular level, their textures and flavors. Rice bran oil has a generally neutral taste but one that’s slightly nutty. Its texture is also slightly richer and heavier. Grapeseed oil is much lighter in comparison and absorbs more quickly while also being virtually flavorless.
Both rice bran oil and grapeseed oil are commonly used for beauty and skincare purposes and are also gluten-free, keto-friendly, and vegan!
Baking and cooking with rice bran oil vs grapeseed oil
While both oils’ neutral flavors and high smoke points make them versatile for all sorts of cooking, certain qualities make them better for specific things.
When baking, both have the ability to aerate and tenderize classic goods like muffins, loaves, cookies, and cakes – all while allowing delicious ingredients like fruit flavors and sweet essences to stand out. Grapeseed oil has the added benefit of being a great emulsifier, which can lead to purer cookies, while rice bran oil is useful for making deep-fried desserts like churros and beignets that require lots of crispiness but little oiliness.
Turning our attention to cooking, both these oils are kitchen multitaskers. They’re up for anything from making raw dressings and dips to sautéing, pan-frying, grilling, and even deep frying. But when it comes to Asian cuisine, rice bran oil is my go-to pick, where I can perfectly stir-fry seafood, veggies, and meats into a sizzling wok. Meanwhile, I typically use grapeseed oil in place of olive oil – as it can be less expensive and works well raw and in high-heat scenarios. It’ll work perfectly in just about any recipe!
Can rice bran oil and grapeseed oil be substituted for each other?
Rice bran oil and grapeseed oil can easily swap places whenever necessary. Given their many similarities – like smoke point and neutral flavor – they can both create a perfect sizzle and preserve all the flavors in your cooking or baking. However, there are still other optimal substitutions for these oils.
The better substitute for rice bran oil would be canola oil, given its closeness in flavor. For grapeseed oil, cottonseed oil can step in when you need a similar flavor and oil ideal for roasting and sautéing.
Nutrition: Rice bran oil vs grapeseed oil
Rice bran oil and grapeseed oil both come at 120 calories per tablespoon and are highest in healthy unsaturated fats. Grapeseed oil is high in polyunsaturated fats, while rice bran is high in monounsaturated fats yet has a more balanced fat makeup.
Both oils are additionally high in vitamin E, which delivers antioxidant benefits that can boost immunity and skin health. While rice bran oil has 4.39mg per tablespoon, grapeseed oil provides 3.9mg of vitamin E.
As all cooking oils and fats are high in calories and fat, use them in moderation.
| Per tablespoon (15mL) | Rice bran oil | Grapeseed oil |
| Calories | 120 | 120 |
| Polyunsaturated | 5.3 g | 9.5 g |
| Monounsaturated | 6.2 g | 2.2 g |
| Saturated | 2.5 g | 1.3 g |
| Trans | 0 g | 0 g |
| Total fat | 14 g | 13.6 g |
| Cholesterol | 0 mg | 0 mg |
The primary fat source is bolded.
How to store rice bran oil and grapeseed oil
Rice bran oil and grapeseed oil should be stored in exactly the same way – in a dark, cool place away from light and heat sources. Both are quite sensitive to the environment, so it’s recommended to transfer them into a dark-colored, airtight container.
Grapeseed oil, in particular, typically has a relatively short shelf life compared to other cooking oils. Open containers will last 3 – 6 months in the pantry and 6 – 12 months in the fridge, while sealed bottles will last 1 – 2 years. Unopened rice bran oil has a shelf life of around 1 – 2 years, while it’s best to use it up within about 6 months once opened.
Rice bran oil vs grapeseed oil: What’s the verdict?
After all this comparison, I’m thinking, why not both? Rice bran oil is a perfect fit for high-heat Asian cooking and deep-fried desserts, while grapeseed oil can sauté and roast like a dream. Neutral and healthy, these oils are reliable for everyday cooking, making them an easy choice when you don’t want to give any extra textures or flavors to your cooking or baking.
FAQ
Whether rice bran oil or grapeseed oil is the better pick depends on what you’re doing in the kitchen. Rice bran oil excels in high-temperature stir-frying and deep-frying, while grapeseed oil can perfectly pan-fry, sauté, and roast. Because of their similarities, such as their smoke point and neutral flavor, they can easily substitute for each other as well.
Canola oil is considered the best all-around substitute for rice bran oil. Its neutral flavor and high smoke point make it a reliable choice for a variety of cooking methods, all while preserving the natural qualities of the dish. However, if you’re looking for a substitute for raw cooking, virgin olive oil can provide a little more color and a more nuanced flavor to dressings and drizzles.
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