The researchers studied different types of special rice to see how they affect cooking quality. They looked at Sanghwang rice, Agaricus rice, Tochukaso rice, and Monascus rubber rice. Monascus rubber rice had the most protein, fat, water, and fiber. People found it less shiny, colorful, tasty, sweet, and pleasant overall. The texture of the rice changed depending on how long it was stored. Adding 10% Sanghwang rice made the rice hardest, while adding 30% Tochukaso rice made it softest. After 48 hours, the rice with 30% Sanghwang or Tochukaso rice was less chewy. The best ratio for cooking was adding 10% special rice.