Rice wine vinegar vs. White wine vinegar

I come across recipes frequently that call for white wine vinegar. Should I go out and buy a bottle or will my rice wine vinegar (unseasoned) work as a substitute? Currently it’s for mint vinaigrette for lamb chops.

I know the rice vinegar is milder so would I increase the quantity to compensate or kick it up with some lemon? Let me know your thoughts. Thanks.