Coix Seed Broken Rice Yi Yi Ren 2500g Family Value Pack for Soy Milk and Congee Cooking

Broken Coix Seed, known in TCM as Yi Yi Ren (薏苡仁), from Coix lacryma-jobi var. ma-yuen. These small cracked grains of Job's tears are a staple food-grade grain in Chinese kitchens. In TCM theory coix seed is sweet, bland, and slightly cold, traditionally associated with the spleen, stomach, and lung channels. Traditionally used in congee, soups, and soy milk blends, it is a versatile pantry grain for everyday cooking.

Key Selling Points

• 2024 new-crop broken coix seed grains in a 2500g family value pack
• Botanical source Coix lacryma-jobi var. ma-yuen, known as Yi Yi Ren in TCM
• Cracked small-grain form cooks faster and blends smoothly into soy milk
• Traditionally used in Chinese congee, soups, and grain drinks
• Food-grade agricultural product with a 36-month shelf life when refrigerated

Quality & Sensory

The grains are typically small, irregularly cracked pieces with a pale creamy-white color and a clean, mild grain aroma. When cooked or blended, they typically yield a smooth, slightly starchy texture with a gentle, subtly sweet taste.

Technical Specifications

Usage Scenarios

• Blend into homemade soy milk with red adzuki beans and other grains
• Simmer into congee or rice porridge for a smooth texture
• Add to soups and slow-cooked grain dishes
• Cook with rice or mixed grains for everyday family meals

Traditional Uses

In TCM theory, coix seed is sweet, bland, and slightly cold, traditionally associated with the spleen, stomach, and lung channels. It has long been a common kitchen grain in southern China, where it is simmered in congee, sweet soups, and cooling summer drinks, often paired with red adzuki beans or lotus seeds. The cracked form is favored for faster cooking and smoother blending in grain drinks.

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