The growing demand for sustainable structured lipid systems has encouraged the valorization of agro-industrial by-products as functional food ingredients. This study prepared and characterized rice starch-based emulsion gels containing rice bran oil, rice lecithin, and essential oils (EOs). The base formulation consisted of rice bran oil (40%, w/w), water (40%, w/w), broken-rice starch (14%, w/w), and rice lecithin (6%, w/w). Sicilian lemon (Citrus limon) essential oil (LEO) and oregano (Origanum vulgare) essential oil (OEO) were incorporated at 10% and 20% (w/w, based on dry starch mass). Gas chromatography–mass spectrometry identified D-limonene (61.3%) and carvacrol (64.1%) as the major compounds in LEO and OEO, respectively. Confocal laser scanning microscopy showed a heterogeneous distribution of fluorescent lipid-rich domains in all formulations. The samples remained visually stable during refrigerated storage, whereas oil loss after centrifugation depended on EO type, concentration, and storage time. All formulations exhibited non-Newtonian shear-thinning behavior and a predominantly elastic response, with apparent viscosity data being satisfactorily described by the Carreau model. The OEO 20% formulation showed lower hardness, zero-shear viscosity, and storage modulus than the other formulations. The emulsion gels containing EO exhibited antimicrobial activity against Staphylococcus aureus and Escherichia coli. OEO 20% produced the greatest reduction in S. aureus counts, while all EO-containing formulations reduced E. coli counts to below the limit of quantification. These results demonstrate that EO type and concentration affected the physical, rheological, and antimicrobial properties of rice starch-based emulsion gels and provide a basis for selecting formulations for future evaluation in food matrices.