Red yeast rice is colored by the fermenting process of a fungus.
Red yeast rice is a popular Asian ingredient for red sake and as a food coloring. It has also been used as a medicinal and has made it's way to the U.S. as a cholesterol reduction supplement. Red yeast rice is made by fermenting a fungus called Monascus purpurea on cooked glutinous rice. It adds flavor and color to the rice, which is then used in cooking and spirits. Monacus purpurea is known as a filamentous fungus and is naturally occurring.
Instructions
1. Rinse the polished white rice. Cook the rice according to the package directions. Cook the polished white rice until the rice is all the way done and soft at the core. Cool the rice in the refrigerator.
2. Sprinkle the Monascus purpurea on the cooled rice. Mix the fungus in with the grains to coat every one. Allow the Monascus purpurea to sit on the rice for three months in a cool, dark area like your pantry. Stir the mixture every week to make sure every grain of rice receives the benefits of the fungus. Keep the bowl of rice covered with a plastic lid.
3. Strain out the vinegar after three months and pour it into a bottle to use in cooking or as a condiment. The remaining solids are the red yeast rice. It can be kept in the refrigerator for a month. Use it in cooking or make it into wine.
Tags: Monascus purpurea, yeast rice, polished white, polished white rice, three months, white rice