A type of vinegar made from fermented rice or rice wine, used in Chinese, Japanese and Korean cooking.

(rare) Alternative spelling of rice queen

rice with the husk or outer brown layers removed; white rice

plural of rice cake

A food item made from puffed rice congealed in a wafer, usually circular and palm-sized. / A sticky, dense food item made from rice flour, popular in parts of East Asia.

A northern Italian variety of rice that has relatively short, fat grains and a high starch content, traditionally used for making risotto.

A variety of short-grain rice popular in South and East Asia, known for its stickiness when cooked.

Any of very many forms of rice that are first cooked by boiling and then stir-fried with other ingredients

The lees produced while sake brewing. It is often used in Japanese cuisine.

A variety of short-grain rice popular in Southeast and East Asia, known for its stickiness when cooked.