The Red Yeast Rice is produced by cultivating Monascus purpureus on polished rice. The rice is first soaked in water until the grains are fully saturated. The raw soaked rice can then be directly inoculated. Inoculation is done by mixing M. purpureus powdered red yeast rice together with the processed rice.The mix is then incubated in an environment around room temperature for some days. During this period of time, the rice should be fully cultured with M. purpureus, with each rice grain turning bright red in its core and reddish purple on the outside.The fully cultured rice is then dried and pulverized to be sold as a fine powder.