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A rarer variety is called Huangyi Hong Qū which involves Monascus with a yellow mold (A. oryzae or A. flavus) to make the rice yellow on the outside and red on the inside. [6] [12] [23] [33] Hongqu is prepared in a way similar to Japanese koji: rice is steamed, cooled, and then mixed with the inoculum (1–2%). It is then transferred to an ...
South African yellow rice, with its origins in Cape Malay cuisine, influenced by Indonesian cuisine, is traditionally made with raisins, sugar, and cinnamon, making a very sweet rice dish served as an accompaniment to savoury dishes and curries. [5] [6] In Sri Lanka, it is known as kaha buth and draws from both Indonesian and Sri Lankan ...
Kuning, also spelled koning, kyuning, or kiyuning and Anglicized as yellow rice or turmeric rice, is a Filipino rice dish cooked with turmeric, lemongrass, salt, bay leaves, and other spices to taste. It originates from the island of Mindanao and is a staple food among the Maranao people of Lanao del Sur.
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Kullakar rice is an ancient rice variety, indigenous to and primarily cultivated within India. It is one of the red rice varieties that grow in the South Indian state of Tamil Nadu. Kullakar is drought- and pest-resistant, though it is susceptible to waterlogging and requires soil with good drainage. [1]
Yellowed rice (also yellow rice, Japanese: 黄変米 Ouhenmai) refers to three kinds of rice grains contaminated with different strains of Penicillium fungi—Yellow rice (P. citreonigrum), Citrinum yellow rice (P. citrinum), and Islandia yellow rice (P. islandicum).
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