Anka rice, shortened to Anka, is made by mixing the Monascus Purpureus fungus with steamed rice, then dried after the fungus is given time to grow. After drying the rice and fungus mixture, the Anka will have a violet or brownish-red color. It can be used to ferment, preserve, or add natural food coloring to different dishes, and it is also a natural food additive.