Flavored oils are increasingly in demand in the market, whereas rice bran oil (RBO) offers a plain sensory experience. The present study introduced a novel method for preparing rice aroma RBO and explored its flavor characteristics compared to the pressed and refined RBOs. Both sensory and instrumental assessments identified rice aroma RBO as having the most favorable flavor profile. Comprehensive analyses using GC×GC-TOF-MS and GC-O techniques revealed that 14 key aroma compounds predominantly contributed to the distinct flavor, closely mirroring the characteristic volatiles found in aromatic rice. In particular, 2-acetyl-1-pyrroline (2-AP) and vanillin emerged as the predominant flavor contributors. This research not only elucidates the aromatic composition of rice aroma RBO but also holds significant implications for future studies and industrial applications aimed at enhancing the flavor of RBO.