http://www.asiansupermarket365.com/Red-Yeast-p/hokryyij.htm
I ordered RYR and yeast balls from them & yeast balls from here:
http://importfood.com/nrhf0401.html
I have a bag of sticky rice at home. I see everyone recommending 1:1 water to rice. My rice cooker has a sticky rice setting (and associated water levels in the bowl you cook the rice in), so I'm probably just going to use that (unless people seem to think it's a bad idea). I'm also going to pick up some Jasmine rice.
I was thinking about a 12 way experiment (in quart or pint size mason jars):
Sticky fermented with RYR & Shanghai Rice Cakes (365 site)
Jasmine fermented with RYR & Shanghai Rice Cakes (365 site)
Sticky+Jasmine fermented with RYR & Shanghai Rice Cakes (365 site)
Sticky fermented with Shanghai Rice Cakes (365 site)
Jasmine fermented with Shanghai Rice Cakes (365 site)
Sticky+Jasmine fermented with Shanghai Rice Cakes (365 site)
Sticky fermented with Yeast balls (import food site)
Jasmine fermented with Yeast balls (import food site)
Sticky+Jasmine fermented with Yeast balls (import food site)
Sticky fermented with Yeast balls (import food site) and RYR
Jasmine fermented with Yeast balls (import food site) and RYR
Sticky+Jasmine fermented with Yeast balls (import food site) and RYR
Not sure exactly how much dry rice I'd need for 12 quart jars/12 pint jars or what quantity of RYR/Yeast balls/Rice cakes to use. Seems like people are all over the place with quantities on the yeast side.