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This should probably become its own article. I still have no idea what the distinctions are between this andrice orJapanese rice. Both these pages link to this and lead to circular redirects.8ty3hree (talk)20:43, 1 January 2014 (UTC)[reply]

I know that in Japanese, rice do have various names, depending on the stage of growth (such as いね\稲), harvested grains ([お]こめ\米), or cooked ([ご]はん\飯). And with rice being so central of a food staple, I'm sure the Chinese must make distinctions as well. Having a Korean example only sort of misses the point on the centrality of rice in East Asian culture, but if at least Chinese and Japanese examples are given in addition to tbe Korean, it should help this article.CJLippert (talk)02:50, 22 May 2018 (UTC)[reply]

@CJLippert: You are more than welcome to add the names to the article! --Comedora (talk)06:22, 22 May 2018 (UTC)[reply]

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