Rice drinks

Plant milk made from rice

right|thumb|upright=1.3|A glass of horchata de chufa with some fartons in [[Valencia]]

alcoholic beverage from fermented rice

is a Japanese green tea combined with roasted popped brown rice. It is sometimes referred to colloquially as "popcorn tea" because a few grains of the rice pop during the roasting process and resemble popcorn, or as "people's tea", as the rice served as a filler and reduced the price of the tea, making it historically more available for poorer Japanese. Today all segments of society drink genmaicha. It was also used by people fasting for religious purposes or who found themselves to be between meals for long periods of time.

Sikhye (, also spelled shikhye or shikeh; also occasionally termed dansul or gamju) is a traditional sweet Korean rice beverage, usually served as a dessert. It is a popular beverage in South Korea, often found in the beverage sections of convenience stores. It is a drink made by fermenting rice with malt to give it a sweet taste. In addition to its liquid ingredients, sikhye contains grains of cooked rice and in some cases pine nuts. It is similar to the Chinese jiuniang and Japanese amazake.

thumb|right|A Various brands of awamori displayed in a shop thumb|right|Habushu, a version of awamori bottled with habu vipers

Sungnyung () is a traditional Korean infusion made from boiled scorched rice.

thumb|right|280px|Lao-Khamu men drinking lao-hai from an earthenware jar. Water is added to the jar to maintain the liquid level as the alcohol is sipped. Lao-Lao () is a Laotian rice whisky produced in Laos. Along with Beerlao, lao-Lao is a staple drink in Laos.

beverage made by infusing roasted brown rice grains

thumb|Misu thumb|Misu-garu (misu powder)

is a Japanese alcoholic drink consisting of heated sake, sugar, and a raw egg.

byproduct of rice extracted from the residual water after its boiled

informal grouping of Asian vinegars

traditional Korean punch