Red rice is a popular food that is served in China, Japan, and Thailand mainly, as well as in the surrounded nations. It is a type of fermented rice that uses a special type of yeast that turns the rice grains a reddish-purple color. In addition to being used in a number of different recipes, red rice is also used in certain medical practices.
Production
Regular polished rice is soaked and then mixed with a yeast called M. purpureus. This mixture is left to incubate over 3-5 days, after which the rice will be red in color.
Varieties
Red rice is sold in one of three ways. It is either dried and served as grains, pounded into a powder, or cooked and sold wet.
Preparation
Red rice has a very subtle taste, so it is mainly used in food for aesthetic purposes. It is eaten in the same way as white rice.
Traditional Medicine
Traditionally, red rice was used in China to generally energize the body. It was also used to help with digestive problems.
Modern Medicine
Today, red rice is sold as a supplement to lower cholesterol and aid cardiovascular health. It's benefits were discussed in the "Journal of Cardiovascular Pharmacology."
Tags: also used, rice sold