rice water <ref>rice water is the water used for washing rice before cooking it. so you should really cook rice before cooking this dish.</ref> or plain water

Rice water is the starchy liquid obtained by rinsing or washing rice grains prior to cooking, or by cooking rice and straining the resulting liquid. The first method—rinsing raw rice—produces a milky, starch-rich liquid that absorbs water-soluble compounds from the rice grain surface. The second method—cooking rice in excess water and draining—yields a more concentrated starchy broth. Rice water varies in clarity and starch content depending on rice variety, rinsing technique, and water-to-rice ratio. The liquid is neutral in flavor but subtly carries the character of the rice variety used, whether white, brown, or aromatic varieties like jasmine or basmati.

Rice water serves multiple roles in cooking traditions across Asia, particularly in East and Southeast Asian cuisines. In cooking, it is used as a liquid base for congee (jook), risotto-style rice dishes, and soups, where its starch content helps create creamy texture without added fat or cream. It is also employed in the initial cooking of rice itself—some cooks reserve the first rinse water to cook back into rice for enhanced flavor and texture. Beyond savory applications, rice water has been used traditionally in fermented drinks, skin tonics, and remedies in traditional medicine, though these applications fall outside culinary scope.