Low Temperature Roasted Red Rice Whole Grain for Five Grain Soy Milk and Congee

Low Temperature Roasted Red Rice, known in Chinese as Shou Hong Mi (熟红米), is a roasted whole grain rice product from Northeast China. It is a food-grade grain, not a medicinal herb, and does not have a single Latin botanical name. Traditionally used as a nourishing whole grain in TCM dietary practice, red rice is considered neutral in nature and sweet in flavor, associated with the spleen and stomach. It is commonly used in five-grain soy milk, congee, and mixed grain dishes.

Key Selling Points

• Low temperature roasted red rice whole grain from Northeast China
• Food-grade whole grain with 95% or higher intact grain rate
• Suitable as a five-grain soy milk and congee ingredient
• Bulk loose packaging available for wholesale and mixed orders
• Stored in a cool dry place for everyday culinary use

Quality & Sensory

The grains are typically deep reddish-brown with a firm, dry texture and a lightly toasted aroma from low temperature roasting. When cooked or blended, they offer a mild nutty taste and a smooth, slightly chewy consistency that works well in soy milk and congee.

Technical Specifications

Usage Scenarios

• Five-grain soy milk
• Whole grain congee
• Mixed grain rice
• Soup and culinary packs

Traditional Uses

In TCM dietary tradition, red rice is used as a gentle whole grain that supports everyday nourishment. It is commonly cooked into congee with other grains, added to five-grain soy milk, or simmered in soups. Traditional pairings include black rice, oats, and millet for balanced grain dishes.

FAQ Q&A