White vinegar is called white vinegar though it is not white in colour. It is, in fact, transparent in appearance. It is made by oxidising an alcohol that has been distilled. Another alternative form of white vinegar is actually nothing but a solution made up by dissolving acetic acid in water. Commercially, white vinegars are mostly five per cent acetic acid solution. They are made from grain and water. The grain commonly used in the making of white vinegar is maize. It is used both for cooking as well as cleaning purposes.
Rice vinegar, on the other hand, is a popular condiment used in the eastern and southeast Asian cuisines. It is usually white or light yellow in colour, but there are also red and black varieties of rice vinegar. The Japanese use a lighter and more delicate variant of rice vinegar while preparing sushi. Red rice vinegar derives its colour either from red yeast rice or from artificial food colouring. Black rice vinegar is most common in China, but is also produced in Japan. Many variants of rice vinegars are sweetened or have other added flavours, mostly those of spices.
Rice vinegar, on the other hand, is a popular condiment used in the eastern and southeast Asian cuisines. It is usually white or light yellow in colour, but there are also red and black varieties of rice vinegar. The Japanese use a lighter and more delicate variant of rice vinegar while preparing sushi. Red rice vinegar derives its colour either from red yeast rice or from artificial food colouring. Black rice vinegar is most common in China, but is also produced in Japan. Many variants of rice vinegars are sweetened or have other added flavours, mostly those of spices.