The treatment of rice polish by drying into a specific moisture content so that the rice polish is stabilized and resists deterioration for long periods of time even when stored without refrigeration. The moisture content ranges from 5.8 to 8.0 grams of moisture/100 grams of fat free solids which corresponds to a single molecular layer of water (a mono layer film) on each rice polish particle. This minimizes both fatty acid development and oxidative rancidity.
