The present study examined the effect of cellulose ether on the compression and adhesion characteristics of rice dough using a rheometer. When increasing the amount of hydroxypropyl methylcellulose (HPMC), the adhesion strength consistently increased. However, the compression strength of the rice dough was the highest with 2% HPMC. When increasing the molecular weight and decreasing the water content, the compression and adhesion strength of the rice dough were both increased. Furthermore, the substitution type and degree of cellulose ether were also found to be key factors determining the compression and adhesion strength of the rice dough.