To improve the printability of traditional rice products and diversify product varieties, rheological analysis was used to evaluate the printability of japonica and indica rice doughs, as well as doughs supplemented with different oils (rapeseed oil, red pepper oil, and green pepper oil). The feasibility of producing Sichuan-flavored rice products using 3D printing was further assessed using Fourier transform infrared spectroscopy (FT-IR) and texture profile analysis (TPA). The results show that increasing the water content from 80% to 85% significantly reduced the apparent viscosity of japonica and indica rice doughs and markedly decreased the storage modulus (G′). When the shear rate exceeded 1 s-1, the apparent viscosity of both doughs tended to stabilize. FT-IR and TPA analyses demonstrated that the addition of 8% rapeseed oil, red pepper oil, or green pepper oil resulted in the appearance of a new ester characteristic peak at 1 700 cm-1, and enhanced hydrogen-bond interactions compared with those in the control group. Rice products containing oil exhibited significantly lower hardness and improved chewiness, elasticity, and adhesiveness relative to those in the blank group, with the most pronounced effects observed at an oil addition level of 8%. The combined application of 85% water content and 8% oil content significantly improved printing accuracy. Overall, rice dough formulated with 85% water content and 8% oil content is well suited for 3D printing, enabling innovation in the processing, texture, and flavor of Sichuan-flavored rice products. This approach offers potential for customized production and provides suitable dietary options for individuals with celiac disease.