Rice; Rice balls; Rice cakes; Rice chips; Rice crackers; Rice dumplings; Rice dumplings dressed with sweet bean jam (ankoro); Rice flour; Rice flour porridge; Rice glue balls; Rice noodles; Rice porridge; Rice pudding; Rice pulp for culinary purposes; Rice salad; Rice starch flour; Rice sticks; Rice vermicelli; Artificial rice; Boxed lunches consisting primarily of rice; Brown rice; Brown rice tea; Cakes of sugar-bounded millet or popped rice (okoshi); Chinese rice noodles; Chinese rice noodles (bifun, uncooked); Cooked rice; Crust of overcooked rice (nurungji); Dried sugared cakes of rice flour (rakugan); Edible rice paper; Eight-treasure rice pudding; Fermenting malted rice (Koji); Flour for making dumplings of glutinous rice; Freeze-dried dishes with main ingredient being rice; Glutinous rice; Glutinous rice flour; Glutinous rice wrapped in bamboo leaves (Zongzi); Husked rice; Instant rice; Lyophilised dishes with main ingredient being rice; Lyophilized dishes with main ingredient being rice; Masala rice for biryani; Pellet-shaped rice crackers (arare); Pounded rice cakes (mochi); Prepared rice rolled in seaweed; Prepared side dishes consisting primarily of rice; Puffed rice; Roasted brown rice tea; Soft pin-rolled cakes of pounded rice (gyuhi); Stabilized rice bran; Steamed rice; Stir-fried rice; Sweet rice with nuts and jujubes (yaksik); Sweet pounded rice cakes (mochi-gashi); Whole grain rice; Wholemeal rice