How to Ferment Rice With Red Yeast

For more than 11,000 years the Chinese have cultivated rice and devised ways to cook it. Rice fermented with red yeast is called Koji or Hongqu. The fermenting process takes about two weeks, and in the process produces lovastatin, which is known to help lower cholesterol. Enjoy this tangy, healthy treat guilt free.

Things You'll Need

• Rice cooker or large saucepan
• 5 cups white rice
• Water
• Large, lidded, glass jar
• 1/2 cup red yeast (Monascus purpureus)
• Large spatula
• Thermometer

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Instructions

• 1

  Steam 5 cups of rice in a rice cooker. Press the "Cook" button. Let the rice cook for 20 minutes. Alternatively steam 5 cups of white rice for 20 minutes in a saucepan according to package directions.

• 2

  Place the hot, steamed rice in a large glass jar. Pour a half cup of red yeast into the jar. Mix the rice and red yeast with a large spatula.

• 3

  Cover the jar and place it in a dark, warm room. Check the temperature using a thermometer. A 77° F temperature is optimal for producing the most lovastatin.

• 4

  Allow the rice and yeast mixture to ferment for two weeks.

• 5

  Serve red-yeast rice warm or at room temperature. You can also dry the rice and grind it into powder for later consumption. Eat the powder directly, add it to tea or as a supplement to other foods.