The current study aims to the possibility of using rice bran oil (RBO) instead of soybean oil (SO) in preparing spreadable fat and its effect on oxidative stability, sensory evaluation and chemical properties during the cold storage period. The results have shown that the use of RBO leads to an increase in the ability to persist against oxidation and increases with the increase in the amount of oil used in the samples with no artificial antioxidants added. Also, no significant differences were noticed between the mean sensory values ​​that were evaluated between the prepared samples and the control sample as well as the commercial sample. The results also showed an increase in free fatty acids (at different rates) in all spreadable fat samples included in the study during the cold storage period. The fatty acids were relatively higher in the case of RBO, and the increase continued gradually throughout the experimental storage period. Also, there was a gradual increase in the peroxide value of the extracted fats during the cold storage period, and then a gradual decrease occurred after that in all treatments except for the commercial sample and the treatment 80% of total fat (used in preparing RBO) as there was no decrease until the end of the storage period.