Cultured Rice

Cultured rice is rice that has been fermented with a specific strain of mold, typically *Monascus purpureus*. This process changes the rice's color and flavor, often giving it a reddish hue and a slightly sweet, savory taste. It's a traditional ingredient used in some Asian cuisines.

Manufacturers use cultured rice primarily as a natural food coloring agent, imparting a red or reddish-purple color to various products. It can also contribute a subtle umami flavor. It is commonly found in fermented bean pastes like miso, as well as some sauces and marinades.

In the US, cultured rice is generally recognized as safe (GRAS) by the FDA for use as a food ingredient. The fermentation process can produce compounds like monacolins, one of which is also found in the cholesterol-lowering drug lovastatin. While generally considered safe at typical consumption levels, some studies have raised questions about potential liver effects with high intake or with products containing specific strains of *Monascus purpureus* that may produce citrinin, a mycotoxin. Regulatory bodies like EFSA have evaluated related compounds, but specific evaluations for cultured rice as a whole ingredient may vary.