Fermented rice is a traditional food made by allowing cooked rice to undergo fermentation. This process involves the action of beneficial bacteria and yeast, which break down the starches in the rice, producing lactic acid and other compounds. The result is a tangy, slightly sour flavor, and a softer texture, making it easier to digest. In many cultures, such as in parts of Asia, fermented rice is used in various dishes or consumed as a health tonic. It is often rich in probiotics, which can promote gut health and enhance the nutritional value of the rice.