late Old English, from Old French France, from Medieval Latin Francia, from Francus "a Frank" (see Frank). Old English had Franc-rice "kingdom of the Franks," more commonly Franc-land.
1849, from Louisiana French, from Provençal jambalaia "stew of rice and fowl," from jamb-, which Anthony Buccini of nyfoodstory.com argues is "is not a native Occitan [word] but rather enters the language first as part of a word borrowed from the Neapolitan dialect of southern Italy, namely, ciambotta, presumably during the late Middle Ages."
"province over which an archbishop exercised authority," Middle English archebishop-riche, from Old English arcebiscoprice, from archbishop + rice "realm, dominion, province," from Proto-Germanic *rikja "rule" (from PIE root *reg- "move in a straight line," with derivatives meaning "to direct in a straight line," thus "to lead, rule").
type of paste made from fermented soya beans and barley or rice malt, used in Japanese cooking, by 1727 (from 1615 as misso in the log-book of English pilot William Adams, published in 1916), from Japanese, of uncertain etymology; said to be from Middle Korean myècwú, the name of a comparable sauce.
Old English hoppian "to spring, leap; to dance; to limp," from Proto-Germanic *hupnojan (source also of Old Norse hoppa "hop, skip," Dutch huppen, German hüpfen "to hop"). Transitive sense from 1791. Related: Hopped; hopping. Hopping-john "stew of bacon with rice and peas" attested from 1838. Hopping mad is from 1670s.
"hideous, ghastly, weird," c. 1500, of uncertain origin; apparently somehow from elf (compare Scottish variant elphrish), an explanation OED finds "suitable;" Watkins connects its elements with Old English el- "else, otherwise" (from PIE root *al- "beyond") + rice "realm" (from PIE root *reg- "move in a straight line," with derivatives meaning "to direct in a straight line," thus "to lead, rule").
oriental dish of rice boiled with meat, 1610s, pilau (which remains the commoner form in British English), from Turkish pilav, from Persian pilaw. The form perhaps has been influenced by Modern Greek pilafi, which is from the Turkish word, but Ayto ("Diner's Dictionary") writes that from the beginning "the spelling of the word was positively anarchic" and that pilaf "represents a modern Turkish pronunciation."
c. 1600, probably picked up in India (as were Portuguese araca, Spanish arac, French arack), via Hindi arak, Tamil araku, etc., ultimately from Arabic araq "distilled spirits, strong liquor," literally "sweat, juice;" used of native liquors in Eastern countries, especially those distilled from fermented sap of coconut palm, sometimes from rice or molasses.
"small cigar made of finely cut tobacco," rolled up in an envelop of tobacco, corn-husk, or (typically) rice paper, 1835, American English, from French cigarette (by 1824), diminutive of cigare "cigar" (18c.), from Spanish cigarro (see cigar). The Spanish forms cigarito, cigarita also were popular in English mid-19c. Cigarette heart "heart disease caused by smoking" is attested from 1884. Cigarette-lighter is attested from 1884.
Spanish dish of rice with chicken and other meat, seafood, vegetables, etc., cooked together in a large, flat pan, 1892, from Catalan paella, from Old French paele "cooking or frying pan" (Modern French poêle), from Latin patella "small pan, little dish, platter," diminutive of patina "broad shallow pan, stew-pan" (see pan (n.)). So called for the pan in which it is cooked.