How To Eat Red Yeast Rice

Red yeast rice, a popular ingredient in cooking, finds its wide application in dyeing various dishes, including the well-known cherry meat delicacy from Jiangsu and the mouth-watering Wuxi pork ribs. Its vibrant red hue adds a visually appealing touch to these culinary delights.

The versatile ingredient we're referring to is ideal for creating various culinary delights, ranging from roasted meats to stews and sauces. It's commonly used in Cantonese-style barbecued pork, as well as in brines.

Enemas like red sausage can be colored using it. It is also useful in coloring preparations such as sweet and sour dishes, Western juice, and other intricate flavors.

Red yeast rice has a wide range of uses in various food products. It is commonly found in porridge and rice dishes, as well as pasta and fermented bean curd. Additionally, it is utilized in the production of cakes, candies, and preserves. With its versatile nature, red yeast rice adds a unique flavor and vibrant color to these culinary creations.

When using red yeast rice, it is important to be cautious about the dosage to avoid a bitter taste. However, if the taste becomes bitter, one can consider adding some sugar to counteract the acidity and bitterness.

The production process of red yeast rice involves several steps starting from soaking the rice, steaming it, and then drying it. After that, the rice undergoes inoculation, pushing koji, and kneading koji. The next steps include topping, mixing the koji with water, and finally drying the koji. In total, this process takes approximately four days, from the cultivation of the rice to the production of koji.

The distinctive feature of red yeast rice is its purple-red exterior. Once the rice grains turn purple-red, they are ready to be dried. However, even after the rice is dried, the fermentation process continues within the red yeast rice. This ongoing fermentation is responsible for turning the remaining white hearts of the rice red, giving it a deeper color. As a result, there is a popular belief that aged red yeast rice is superior to newer products due to its enhanced fermentation and richer color.