This is a list of rice dishes from all over the world, arranged alphabetically. Rice is the seed of the monocot plants Oryza sativa (Asian rice) or Oryza glaberrima (African rice). As a cereal grain, it is the most widely consumed staple food for a large part of the world's human population, especially in Asia and the West Indies. It is the grain with the second-highest worldwide production, after maize (corn), according to data for 2010.[1]
| Name | Image | Origin | Description | |
|---|---|---|---|---|
| Akhni | Bangladesh | Mixed rice and meat dish, a variant of pilaf. | ||
| India | "Rice bread", a rice-based breakfast item unique to the state of Karnataka, India | |||
| Albaloo polo | Iran | Sour (morello) cherries in pilaf rice, usually made with spices like saffron and advieh. | ||
| American fried rice (Thai) | Thailand | This is a dish from Thai cuisine where the rice is fried with tomato ketchup and raisins | ||
| Ampaw | Philippines | Filipino sweet puffed rice cake. It is traditionally made with sun-dried leftover cooked white rice that is fried and coated with syrup. | ||
| Appam | India | Appam is a type of pancake, originating from South India, made with fermented rice batter and coconut milk. A common delicacy in Tamil Nadu, Sri Lanka and Kerala. | ||
| Italy (Sicily)[2] | Breaded and deep fried stuffed rice balls | |||
| Arem-arem | Indonesia | Made of compressed rice cake in the form of a cylinder wrapped inside a banana leaf, filled with diced vegetables, tempeh or oncom, sometimes also filled with minced meat or abon (beef floss), and eaten as snack. | ||
| Arroz caldo | Philippines | Thin rice porridge cooked with chicken, ginger, onions and garnished with spring onions, toasted garlic and calamansi | ||
| Arroz chaufa | Peru | "Chow fun rice" Chinese fried rice with a Peruvian twist | ||
| Arroz borracho | Puerto Rico | Rice cooked with sazón, sofrito, chickpeas, ground meat, and beer. | ||
| Arroz con gandules | Puerto Rico | A part of the Puerto Rican gastronomy consisting of a combination of rice, pigeon peas, olives, capers, and pork, cooked in the same pot with Puerto Rican-style sofrito, spices and annatto oil.[3] | ||
| Arroz con huevo frito | Central America and South America | Rice with fried egg | ||
| Arroz con maiz | Cuba and Puerto Rico | "Rice with corn", the dish is made in both Cuba and Puerto Rico. It's made with rice, corn, sausage, wine, annatto, tomatoes, sofrito and other ingredients. | ||
| Arroz con pollo | Spain | "Rice with chicken", the dish, which originated in Spain as a form of pilaf, is a staple throughout Latin America.[4] [5] [6] [7] [8] It is a traditional dish of Latin America and the Caribbean, especially in Puerto Rico, Colombia, Venezuela, Ecuador, Panama, Peru, Cuba, Costa Rica, Honduras, the Dominican Republic, where it is called locrio de pollo, and Saint Martin, where it is called lokri or locreo. | ||
| Arroz de lisa (mullet rice) | Colombia, Caribbean region | Traditionally served in bijao leaf with cooked cassava, a triangle of costeño cheese and a sauce of suero atollabuey | ||
| Arròs negre | Spain | "Black rice", dish blackened with cuttlefish ink | ||
| Baghali polo | Iran | A rice dish prepared with lima beans and dill. | ||
| Balao-balao | Philippines | A Filipino condiment of made from fermented cooked rice and whole raw shrimp | ||
| Bannu Pulao | Pakistan | A traditional mixed rice dish from the Bannu District of Khyber Pakhtunkhwa, Pakistan. It is made with beef, rice, spices, and stock. The beef is cooked with bones and marrow, which gives the dish a rich and flavorful taste. The rice is cooked separately with ghee, salt, and whole spices. The dish is served with a garnish of onions, green chilies, and lemon wedges. | ||
| Bánh chưng | Vietnam | This is a cake-dish usually eaten on Tet, Vietnamese new year eve, which is pork in the center, mashed pea and rice wrapped in leaves. | ||
| Ba-wan | Taiwan | This is a savory snack food made from rice paste, meat, and usually shiitake mushrooms and bamboo shoots. It is often found at Taiwan night markets. Also called "rou-wan-zhi." | ||
| Bai pong moan | Cambodia | A rice and egg dish with several variations. | ||
| Baye baye | Philippines | A Filipino dish made from grated young coconut mixed with either newly harvested rice (pinipig) or corn and shaped into patties. | ||
| Bhakari | Maharashtra, India | A type of bread which is prepared by mixing rice dough and water and then heated dry or roasted on a type of flat vessel called tawa, mostly in the coastal districts of kokan region which includes palghar, thane, Mumbai, raigad, ratnagiri, sindhudurg of maharashtra and goa. | ||
| Bibimbap | Korea | Mixed vegetables on rice with egg or meat on top | ||
| Bibingka | Philippines | A rice cake usually eaten during Christmas. May be topped with cottage cheese, salted egg or freshly grated shredded young coconut meat. | ||
| Biko | Philippines | A sweet dish made of sticky rice cooked in coconut milk and sugar and topped with thick caramelized coconut syrup and latik | ||
| Binignit | Philippines | A Visayan dessert soup from the central Philippines. The dish is traditionally made with glutinous rice cooked in coconut milk with various slices of sabá bananas, taro, ube, and sweet potato, among other ingredients. | ||
| Biryani | Indian subcontinent | Preparation of spicy fried rice with meat, fish, chicken, and vegetables. | ||
| Bisi bele bath | India | A rice-based dish with its origins in the state of Karnataka, India. Bisi-bele-bhaath translates to hot lentil rice in the Kannada language. The traditional preparation of this dish is quite elaborate and involves the use of spicy masala, toor dal (a type of lentil) and vegetables. Spices like nutmeg and asafoetida, curry leaves and tamarind pulp used in its preparation contribute to the unique flavor and taste of this dish. | ||
| Black beans and rice | Cuba | A very popular side dish, or entrée if done right. | ||
| Bhaat | Indian subcontinent | Rice that has been cooked either by steaming or boiling. | ||
| Bhelpuri | Indian subcontinent | Bhelpuri is a savoury snack, originating from the Indian subcontinent, and is also a type of chaat. It is made of puffed rice, vegetables and a tangy tamarind sauce. | ||
| Korea | Fried rice, usually with some other ingredient, like kimchi bokkeumbap (Kimchi fried rice) | |||
| Boribap | Korea[9] | Rice boiled with barley | ||
| Boudin | United States | Cajun rice dressing stuffed into a sausage casing. | ||
| Bubur ayam | Indonesia | An Indonesian chicken congee, served with condiments such as chopped scallion, crispy fried shallot, and tongcay (preserved salted vegetables). | ||
| Bubur pedas | Indonesia | Bubur pedas is made from finely ground sauteed rice and grated coconut. The stock is made either from tetelan (bony meat such as ribs) or chicken broth. | ||
| Burasa | Indonesia | Cooked with coconut milk packed inside a banana leaf pouch | ||
| Burong isda | Philippines | A Filipino dish consisting of cooked rice and raw filleted fish fermented with salt and angkak (red yeast rice) for around a week. | ||
| Buttered rice | Myanmar | Buttered rice uses long-grained paw hsan hmwe or basmati rice, and in its most basic form, is cooked with butter, lentils, and bay leaves. Cashew nuts and raisins may be added, and the dish can be spiced with cinnamon sticks, cardamom pods or cloves, and garnished with fried golden onions to serve. It is typically paired with a traditional Burmese or Indian influenced chicken or mutton curry. | ||
| Cabidela | Portugal | Rice with chicken or rabbit meat. | ||
| Carri | Mauritius, Réunion | Rice, with chicken or beef, tomatoes, chili and curry | ||
| Chalbap | Korea | Cooked sweet rice mixed with red beans, jujubes and chestnuts | ||
| Champorado | Philippines | Sweet chocolate rice porridge | ||
| Chao | Vietnam | Vietnamese rice congee, sometimes cooked with pandan leaves or mung bean. | ||
| Charleston red rice | Coastal Georgia and South Carolina | Also known as Savannah red rice and as red rice. | ||
| Chazuke | Japan | Dashi, green tea, or hot water poured over cooked rice. Common toppings include Japanese pickles (tsukemono), nori, and fish roe such as tarako or mentaiko. | ||
| Chelow | Iran | Iranian Basmati rice with saffron, and sometimes served with tadig (can also be written as challow, chalo).[10] | ||
| Chiayi turkey rice | Taiwan | This is a bowl of rice with shredded turkey layered on top, often accompanied by pickled radish. The rice is drizzled with a kind of gravy made from the turkey drippings and soy sauce.[11] [12] | ||
| Chitranna | India | This is a rice preparation made by sauteing groundnut, sesame seeds, red chili and turmeric in oil and adding it to cooked rice and mixing. | ||
| Ci fan tuan | Shanghai (China), and Taiwan | Prepared by tightly wrapping a piece of youtiao (fried dough) with glutinous rice. | ||
| Claypot rice | China, Malaysia and Singapore | A rice casserole. The rice is cooked in the claypot and the cooked ingredients such as proteins and vegetables are added in later. Some places serve it with dark soya sauce. Traditionally, the cooking is done over a charcoal stove, giving the dish a distinctive flavor. | ||
| Cơm tấm | Vietnam | A dish in Vietnamese cuisine made from rice with fractured rice grains. Tấm refers to the broken rice grains, while cơm refers to cooked rice.[13] [14] | ||
| Concoction rice | Nigeria | A Nigerian dish made using rice, palm oil, salt, and other seasonings.[15] | ||
| Congee | East, South, and Southeast Asia | A type of porridge. Sometimes called "rice congee" but often simply shortened to "congee." There is a large variety of congee in Hong Kong and it is eaten very frequently as a staple food. The base is made by boiling rice then letting it simmer for a long time. Different ingredients are added depending on the region. The length of the simmering also varies by region. Cantonese congee is generally cooked longer for a smoother texture. | ||
| Coriander rice | India | Easily made by using boiled Basmati rice, coriander paste, oil, chana dal, onion, peas, ginger and garlic paste, Indian spices, lemon juice and salt. | ||
| Curd rice | India | Simple preparations are a mixture of boiled rice and yogurt. More complex variations also exist. | ||
| Curry rice | Japan, also popular in other parts of East and Southeast Asia | Although curry is often eaten with rice in many countries it is seen as a main dish. The Japanese karē raisu (lit. "curry rice") though, is a standard combination of rice with a British influenced Japanese curry, of which there exist several types. | ||
| Dal bhat | Indian subcontinent | Rice and lentil soup. | ||
| Danbauk | Myanmar | Burmese style Biryani. | ||
| Diri djondjon | Haiti | Rice in a sauce of djondjon or black mushrooms. | ||
| Dirty rice | Cajun cuisine, Creole cuisine | Pictured is dirty rice topped with a pork chop. | ||
| Dolma | Armenia, Azerbaijan, Turkey, Middle East, Greece, Georgia | Grape leaves, eggplant, zucchini, peppers, onion, or tomatoes stuffed with rice. | ||
| Dosa | India | Rice and lentil pancakes with origins in Tamil Nadu, and Karnataka. Popular breakfast dish in South India. | ||
| Espasol | Philippines | A cylinder-shaped Filipino rice cake. Originating from the province of Laguna, it is traditionally sold during the Christmas season. It is made from rice flour cooked in coconut milk and sweetened coconut strips and, afterwards, dusted with toasted rice flour. | ||
| Étouffée | Cajun, Creole cuisine | Found in both Cajun and Creole cuisine, Étouffée is typically prepared with shellfish over rice. The dish employs a technique known as smothering, a popular method of cooking in the Cajun areas of southwest Louisiana. | ||
| Flattened rice | India | Flattened Rice is plain parboiled rice flattened into flat, light, dry flakes originating from the Indian subcontinent. | ||
| Fried rice | China | A dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. | ||
| Fried rice(India) | India | Basmati rice or other long grain rice boiled and then fried in oil or ghee with shrimp, egg, chicken, soy sauce, spices and various types of vegetables like carrots, green beans, bell peppers, onions, tomatoes, green onions, peas, celery etc. | ||
| Fried rice (Myanmar) | Myanmar | Fried rice with boiled peas, sometimes with meat, sausage, and eggs. | ||
| Fried rice (Philippines) | Philippines | Day-old rice fried in oil with a lot of garlic, usually eaten for breakfast with dried fish, egg and tomatoes. | ||
| Gaifan | China, Taiwan | Cooked rice covered with another dish. | ||
| Gallo pinto | Central American countries such as Costa Rica and Nicaragua | A Central American version of rice and beans | ||
| Ginataang mais | Philippines | Glutinous rice porridge with coconut milk, sugar, and corn kernels | ||
| Ginataang munggo | Philippines | Glutinous rice porridge with coconut milk, sugar, and mung beans | ||
| Gimbap | Korea[16] | Rice wrapped in seaweed, origin from makizushi of Japan | ||
| Glutinous rice cakes | Asia | E.g. mochi (Japan), ddeok (Korea), tangyuan, niangao, zongzi (China), and many varieties of Indonesian, Thai and Laotian cakes. | ||
| Goto | Philippines | Thin rice porridge cooked with strips of ox-tripe, ginger, onion, garlic, and garnished with spring onions and calamansi. | ||
| Gumbo | Cajun,[17] Creole[18] | A stew that is typically served over rice[19] | ||
| Hainanese chicken rice | Indonesia, Malaysia, Singapore,[20] and Thailand | Hainanese chicken rice is a dish of poached chicken and seasoned rice, served with chilli sauce and usually with cucumber garnishes. | ||
| Hainanese curry rice | Singapore | A Singaporean rice dish consisting of steamed white rice smothered in a mess of curries and gravy. | ||
| Havij Polo | Iran[21] | Carrot Rice with minced meat balls usually cooked in Tehran and other cities of Iran | ||
| Hoppin' John | Southern United States | Rice, black-eyed peas and pork | ||
| Horchata | Mexico | Sugared rice milk. | ||
| Hsi htamin | Myanmar | A traditional Burmese snack or mont, popularly served as a breakfast dish, often served with sesame powder alongside peas or dried fish | ||
| Htamanè | Myanmar | Dessert made from glutinous rice, shredded coconuts and peanuts | ||
| Htamin Baung | Myanmar | Steamed rice cooked with chicken and vegetables, of Chinese origin | ||
| Htamin jin | Myanmar | A Burmese dish of fermented rice. It is the regional specialty and signature dish of the Intha people of Inle Lake in Shan State, Myanmar | ||
| Idiyappam | South India, Sri Lanka | Rice noodles also known as String Hoppers. Had with curry or coconut milk | ||
| Idli | India | Steamed rice cakes, made with lentils or other pulses. Pictured is idli along with ramekins of sambar and a ramekin of chutney in the center of the dish. | ||
| Imbul Kiribath | Sri Lanka | Tightly wrapped Kiribath with treacle soaked scraped coconut (Pani-pol) in it. | ||
| Indonesian rice table | Indonesia | Rice accompanied by side dishes served in small portions. Usually known as Rijsttafel | ||
| Iskilip Dolmasi | Turkey | Very specific rice food. It takes almost a day to prepare and cook. Cooked for several hundred years only in Iskilip. Extremely traditional and rare. | ||
| Jambalaya | Cajun, Creole | Meat-seafood-vegetable stock to which rice is added. | ||
| Jíbaro | Puerto Rico | Yellow-rice cooked with annatto oil, sofrito, and spices with a fried egg on top. | ||
| Jiuniang | China | This is a sweet dish made from fermenting sticky rice with yeast. This can be eaten alone steamed, or is added to other foods. | ||
| Jhalmuri | India,Bangladesh | Jhalmuri is a popular Bengali street snack, made of puffed rice and an assortment of spices, vegetables, chanachur and mustard oil. | ||
| Jollof rice | West Africa | Tomato and pepper based stew to which rice is added and boiled in, and usually served with chicken, salad and fried plantain. | ||
| Juk | Korea | Generic term for porridge made from rice. There are many different varieties. | ||
| Kabuli pulao | Afghanistan | Fried grated carrots in rice, accompanied with mixed spices and alubukhara. | ||
| Kabsa | KSA, Jordan | Rice (usually long-grain, mostly basmati) cooked with meat, spices and vegetables. | ||
| Kalamay | Philippines | A sticky sweet delicacy that is popular in many regions of the Philippines. It is made of coconut milk, brown sugar, and ground glutinous rice. | ||
| Kande Pohe | India | A simple flattened rice dish from Maharashtra usually eaten as breakfast. | ||
| Kateh | Iran[22] | A simple sticky-rice dish from Mazandaran and Gilan | ||
| Katsudon | Japan | A bowl of rice topped with a deep-fried pork cutlet, egg, and condiments. | ||
| Kedgeree | India | Flaked fish (usually smoked haddock), boiled rice, eggs and butter. | ||
| Ketupat | (Also called Lontong) – Rice wrapped in coconut leaves weaved pouch, boiled and serve with other food such as Satay, vegetables, fried chicken, curry, etc. | |||
| Khao kan chin | Thailand | A northern Thai dish of rice that is mixed with pork blood and steamed inside a banana leaf. It is served with cucumber, onions and fried, dried chillies. | ||
| Khao kha mu | Thailand | Originally a Thai Chinese dish, it is rice served with sliced pork leg that has been stewed in soy sauce and spices | ||
| Khao khluk kapi | Thailand | Rice is fried with shrimp paste and served with sweet pork, sour mango, fried shrimp, chillies and shallots. | ||
| Khao lam | Thailand | Glutinous rice is boiled or steamed with sugar, and sometimes other ingredients, in a section of bamboo. Most often eaten as a snack or dessert. This is very similar to lemang. | ||
| Khao man kai | Thailand | The Thai version of Hainanese chicken rice, it is made in a slightly different way than the original and served with a very different dipping sauce made from fermented soy beans, garlic, ginger, and bird's eye chilies. | ||
| Khao mok | Thailand | The Thai version of a biryani, it is typical of Thai-Muslim cuisine. | ||
| Khao na pet | Thailand | The Thai version of a Cantonese style roast duck served with rice | ||
| Khao niao mamuang | Thailand | Sticky rice cooked in sweetened thick coconut milk, served with slices of ripe mango | ||
| Khao phat kaeng kiao wan | Thailand | Rice fried with green curry | ||
| Khao phat kaphrao | Thailand | Rice fried with holy basil and meat | ||
| Khao phat nam liap | Thailand | Rice fried with the fruit of the Canarium album | ||
| Khao tom mat | Thailand | A traditional Thai dessert made from sticky rice, coconut milk, and bananas. It's usually wrapped in banana leaf or coconut leaf. | ||
| Khao tom pla | Thailand | A rice soup with fish | ||
| Khao yam | Thailand | A rice salad containing fruit, vegetables, herbs, roasted coconut, and dried prawns | ||
| Kharcho | Georgia | A beef and rice soup. | ||
| Kheer/Payas/Payasam | Indian subcontinent | Sweet dish of rice cooked in milk with dry fruit and sugar or jaggery. Cooled before serving. | ||
| Khichdi | Indian subcontinent | Rice cooked with lentils, vegetables and spices | ||
| Kiampong | Philippines | A Filipino glutinous rice casserole with toasted peanuts and scallions. | ||
| Kiping | Philippines | A traditional Filipino leaf-shaped wafer made from glutinous rice. | ||
| Kiribath | Sri Lanka | Cooked with milk. Also known as Milk-rice | ||
| Kongbap | Korea | Brown or white rice cooked together with beans (and sometimes also other grains) | ||
| Kuning | Philippines | A Filipino rice dish cooked with turmeric, lemongrass, salt, bay leaves, and other spices | ||
| Kushari | Egypt | Rice, lentils, chickpeas and macaroni topped with tomato sauce and fried onion | ||
| Kutsinta | Philippines | A type of steamed rice cake (puto) found throughout the Philippines. It is made from a mixture of tapioca or rice flour, brown sugar and lye | ||
| Lemang | Indonesia and Malaysia | Glutinous rice with coconut milk cooked in bamboo stalks over open fire. Traditional dish of the Minangkabau people accompanying Rendang. | ||
| Lemper | Indonesia | An Indonesian savory snack made of glutinous rice filled with seasoned shredded chicken, fish or abon (meat floss). | ||
| Lepet | Indonesia | A type of sticky rice dumpling mixed with peanuts cooked with coconut milk packed inside janur (young coconut leaf or palm leaf). | ||
| Lontong | Indonesia | Made of compressed rice cake in the form of a cylinder wrapped inside a banana leaf. Rice is rolled inside a banana leaf and boiled, then cut into small cakes as a staple food replacement of steamed rice. | ||
| Loco Moco | Hawaii, United States | A bowl of rice topped with a meat patty and gravy, and with a sunny side up egg on top. | ||
| Locrio | Dominican Republic | Rice, meat (Chicken, sausage, fish, etc.), tomato sauce, caramelized sugar. | ||
| Lokri | Saint Martin | Rice, bite-size pieces of chicken, mixed vegetables, spices (also called locreo or locrio). | ||
| Loobia polo | Central Iran | Green beans rice with tomato paste, meat and other spices, cooked in. | ||
| Lor Mai Ka | China | Glutinous rice | ||
| Lugaw | Philippines | A Filipino glutinous rice porridge. | ||
| Lumpia | Indonesia and Philippines | Spring rolls wrapper made from rice flour. | ||
| Madumongso | Indonesia | Snack made from black sticky rice as a basic ingredient. The taste is mixed with sweet because the black rice is previously processed before it becomes tapai | ||
| Maifun | Asia | This is a category which includes both dry and in-broth rice vermicelli noodle dishes. The specific dish is usually named after its non-vermicelli ingredients or its preparation. E.g. "Cao mai fun" = panfried maifun and will usually have a protein such as pork or chicken, and seasonings (usually green onion). | ||
| Mamposteao (fried rice) | Puerto Rico | Rice is stir-fried with bell peppers, ginger, garlic, beans, tomatoe, onions, sweet plantains, squash, herbs, spices, and the option of eggs, meat or seafood. It is typically eaten with avocado, grated queso fresco, and aïoli | ||
| Mandi | Yemen | Rice cooked with meat (lamb or chicken), and a mixture of spices. | ||
| Mansaf | Iraq, Jordan, Palestine, Saudi Arabia and Syria | Rice is cooked separately, lamb meat is cooked in a sauce of fermented dried yogurt and served with rice or bulgur. | ||
| Maqluba | Middle-East | Consisting of rice and eggplant or cauliflower casserole that is then turned upside down when served. The dish can include fried tomatoes, carrots, potatoes, cauliflower, eggplant and chicken or lamb. When the casserole is inverted, the top is bright red from the tomatoes that now form the top layer and cover the golden eggplant. | ||
| Masi | Cebu, Philippines | Glutinous rice balls with a peanut and muscovado filling | ||
| Moa | West Bengal,India | Moa is a small sweet and crispy ball made of puffed rice and jaggery. It originated from South 24 Parganas district of West Bengal. | ||
| Moa'amar | Egypt | Rice with milk and chicken soup. A sort of rice made by adding milk and chicken soup to the rice and letting it into the oven. Eaten instead of white rice. Very popular in Egypt. | ||
| Moche | Philippines | Filipino glutinous rice balls with a bean paste filling. | ||
| Mochi | Japan | Mochi is Japanese rice cake made of mochigome, a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. The rice is pounded into paste and molded into the desired shape. | ||
| Mochi ice cream | Japan, United States | Mochi ice cream is a small, round confection consisting of a soft, pounded sticky rice dumpling (mochi) formed around an ice cream filling. | ||
| Moffle | Japan | A waffle prepared using mochi | ||
| Mont di | Myanmar | A thin rice noodle dish, a semi staple dish of Rakhine State. Rakhine Mont de is either a salad with dry roasted conger eel and chili or as a soup. Mandalay mont de is with larger rice noodles, with meat based sauce. | ||
| Mont lin maya | Myanmar | A fritter made with rice flour, where two halves (thus 'Couple') are fried with quail eggs, steamed garden beans, spring onions. The halves are then connected and sprinkled with salted roasted sesame. | ||
| Morón | Philippines | A Filipino rice cake made with glutinous rice, coconut milk, and chocolate | ||
| Mosaranna | India | Curd rice, considered a staple food of brahmins of the Karnataka state of South India. In this dish, curd is added to cooked rice and eaten straight away. Sometimes mustard seeds, red chillies, curry leaves and lentils are fried in oil and added to the dish. To add more flavour, ginger-garlic paste and finely chopped red onions are also added to the yogurt and rice mixture. Fresh, finely chopped cilantro is used as garnish. | ||
| Mujaddara | Iraq, Jordan, Lebanon, Palestine and Syria | Fried rice with lentil, served with yogurt and salad. | ||
| Muri | India,Bangladesh | A very common snack from Indian subcontinent.It is a traditional puffed rice made by heating parboiled rice (i.e. steamed then dried) in a karahi or wok filled with hot salt or sand, a technique known as hot salt frying. | ||
| Nasi ambeng | Indonesia | A fragrant rice dish that consists of – but is not limited to – steamed white rice, chicken curry or chicken stewed in soy sauce, beef or chicken rendang, sambal goreng (lit. fried sambal; a mildly spicy stir-fried stew commonly made with firm tofu, tempeh, and long beans) urap, bergedel, and serunding. | ||
| Nasi bakar | Indonesia | Indonesian for "burned rice" or "grilled rice". Nasi bakar refer to steamed rice seasoned with spices and ingredients and wrapped in banana leaf secured with lidi semat (small needle made of central rib of coconut leaf) and later grilled upon charcoal fire. | ||
| Nasi bogana | Indonesia | An-Indonesian style rice dish, originally from Tegal, Central Java. It is usually wrapped in banana leaves and served with side dishes | ||
| Nasi campur | Indonesia | Literally "mixed rice" in Indonesian; also called nasi rames in Indonesia. Nasi campur refers to a dish of rice topped with various meat and vegetable dishes, peanuts, eggs and fried-shrimp krupuk. | ||
| Nasi dagang | Rice steamed in coconut milk, fish curry and extra ingredients such as fried shaved coconut, hard-boiled eggs and vegetable pickles. | |||
| Nasi goreng | Indonesia | This is type of fried rice usually cooked with shrimp paste, chicken, meat, salted fish or/and vegetables. | ||
| Nasi gurih | Indonesia | Nasi gurih is made by cooking mixture of rice and sticky rice soaked in coconut milk instead of water, along with salt, lemongrass, Indian bay leaf, and pandan leaves to add aroma. | ||
| Nasi jinggo | Indonesia | Nasi jinggo is a Balinese typical fast food that is packaged with small portions of banana leaves. | ||
| Nasi kandar | Malaysia | Famously served by local Indian Muslims, and very popular in Penang. | ||
| Nasi kapau | Indonesia | Nasi kapau is a Minang steamed rice topped with various choices of dishes originated from Nagari Kapau, Bukittinggi, West Sumatra, Indonesia | ||
| Nasi kebuli | Indonesia | An Indonesian variant of pilaf. It consists of rice cooked in goat meat broth, goat milk, and clarified butter (most often ghee) | ||
| Nasi kerabu | Malaysia | Dish from Kelantan, consisting of rice with various wild herbs and spices, grated coconut and dried shrimp or fish | ||
| Nasi kucing | Indonesia | An Indonesian rice dish that originated from Yogyakarta, Semarang, and Surakarta but has since spread. It consists of a small portion of rice with toppings, usually sambal, dried fish, and tempeh, wrapped in banana leaves. | ||
| Nasi kuning | Indonesia | (Indonesian for: "yellow rice"), or sometimes called nasi kunyit (Indonesian for: "turmeric rice"), is an Indonesian rice dish cooked with coconut milk and turmeric,[23] [24] | ||
| Nasi lemak | Indonesia, Malaysia and Singapore | Coconut steamed rice | ||
| Nasi liwet | Indonesia | An Indonesian dish rice dish cooked in coconut milk, chicken broth and spices | ||
| Nasi padang | Indonesia | Steamed rice served with various choices of pre-cooked dishes, it is a miniature banquet of meats, fish, vegetables, and spicy sambals eaten with plain white rice, it is Sumatra's most famous export and the Minangkabau's great contribution to Indonesian cuisine.[25] | ||
| Nasi tim | Indonesia | In Indonesian language nasi means (cooked) rice and tim means steam. The ingredients are chicken, mushroom and hard boiled egg. These are seasoned in soy sauce and garlic, and then placed at the bottom of a tin bowl. This tin bowl is then filled with rice and steamed until cooked. This dish is usually served with light chicken broth and chopped leeks. | ||
| Nasi timbel | Indonesia | An Indonesian hot dish, consisting of steamed rice wrapped inside a banana leaf | ||
| Nasi tutug oncom | Indonesia | An Indonesian style rice dish, made of rice mixed with oncom fermented beans | ||
| Nasi tumpang | Malaysia | Rice with different layer of dishes wrapped in a cone shape with banana leaf packed | ||
| Nasi uduk | Indonesia[26] | Steamed rice cooked in coconut milk | ||
| Nasi ulam | Indonesia | An Indonesian steamed rice dish mixed with various herbs, especially the leaves of Asiatic pennywort (Centella asiatica) or often replaced with kemangi (lemon basil), vegetables, spices and accompanied with various side dishes | ||
| Nurungji | Korea | A traditional Korean food made of scorched rice. After boiling and serving rice, a thin crust of scorched rice will usually be left in the bottom of the cooking pot. This yellowed scorched state is described as 'nureun' in Korean and nurungji derives from this adjective. | ||
| Ofada rice | Nigeria[27] | Nigerian rice sometimes served in palm leaves. It is made from locally produced rice that is grown almost entirely in Ogun State. It is typically consumed with a vegetable stew, and sometimes a meat-based stew. | ||
| Ogokbab | Korea | A traditional Korean food cooked with five grains. One of the Daeboreum foods for the Lunar New Year, rice is cooked by mixing glutinous rice, red bean, glutinous millet, black beans, sticky sorghum etc.[28] | ||
| Okowa | Japan | Sticky glutinous rice mixed with various vegetables or meat and steamed | ||
| Okoy | Philippines | Filipino crispy deep-fried fritters made with glutinous rice batter, unshelled small shrimp, and various vegetables, including calabaza, sweet potato, cassava, mung bean sprouts, scallions and julienned carrots, onions, and green papaya. | ||
| Omurice | Japan | An omelette made with fried rice and thin, fried scrambled eggs, usually topped with ketchup | ||
| Onigiri | Japan | Short grained rice formed into balls with or without savory fillings, a popular snack. | ||
| Orez Shu'it | Israel | Consists of white beans cooked in a tomato paste and served on white rice. | ||
| Pabellón criollo | Venezuela | Rice, shredded beef and stewed black beans. | ||
| Paella | Spain (Valencia) | A rice dish that takes its name from the wide, shallow traditional pan used to cook the dish on an open fire. It can contain a variety of meats, beans, and vegetables, and is usually colored yellow by the inclusion of saffron. | ||
| Palitaw | Philippines | A small, flat, sweet rice cake made by boiling rice batter until they float | ||
| Pancit bihon | Philippines | Noodles made from rice flour, also refers to the cooked dish made with rice noodles with slivers of meat, seafood and vegetables such as onions, carrots, beans, cabbage, seasoned with soy sauce and calamansi | ||
| Pakhala | Odisha | A type of Fermented Rice, typically served with Curd, fish, badi, spinach etc. Mainly Consumed in the Indian state of Odisha | ||
| Panta bhat | West Bengal,Bangladesh | A traditional Filipino fried rice pancake. | ||
| Panyalam | Philippines | A traditional Filipino fried rice pancake. It is made with ground glutinous rice, muscovado (or brown sugar), and coconut milk mixed into a batter that is deep-fried. | ||
| Pastil | Philippines | A Filipino packed rice dish made with steamed rice wrapped in banana leaves with dry shredded beef, chicken, or fish. | ||
| Perde pilavı | Turkey | A special pilav with chicken meat, all wrapped inside yufka, thin Turkish dough, and cooked in an oven | ||
| Phở | Vietnam | Rice noodle soup | ||
| Pilaf (or Pilau) | Indian subcontinent[29] [30] | Rice cooked in a seasoned broth.[31] In some cases, the rice may also attain its brown color by being stirred with bits of cooked onion, as well as a large mix of spices. Depending on the local cuisine, it may also contain meat, fish, vegetables, and (dried) fruits. | ||
| Pinipig | Philippines | A flattened rice dish from the Philippines. It is made of immature grains of glutinous rice pounded until flat before being toasted. | ||
| Pitha | West Bengal, Assam, Odisha, Tripura, Bangladesh | Pithas are primarily made from a dough or batter of rice flour or wheat flour, which is shaped and optionally filled with sweet or savory ingredients called "Pur" which consists grated coconut stirred in syrup or baked or fried vegetable. There is also many other types of Pithas that doesn't contains "Pur" and can simply be made by frying rice flower batter in vegetable oil like a pancake. | ||
| Pittu | Sri Lanka | Steamed rice cake. | ||
| Moros y Cristianos | Cuba | White rice and black beans cooked together with spices. | ||
| Plov | Central Asia | Medium grain rice with carrots, onions, spices, lamb, and cottonseed oil | ||
| Poha | India | Poha is a popular Indian snack prepared by frying water soaked flattened rice in ghee or vegetable oil with chilies, onions, cumin seeds, mustard seeds, peanuts, boiled potatoes and curry leaves (called Kadi-patta). | ||
| Pongal | India | Sakkara pongal : A sweet rice dish, cooked with rice, moong dhal, jaggery and milk, flavoured with cardamom and garnished with cashew and raisins.Ven / Katte pongal: rice, moong dhal, milk, salt, pepper corns, ginger, cummin seeds and curry leaves. | ||
| Poule au riz | France | Consists of a poached or braised chicken served with rice cooked in the chicken's cooking liquid. | ||
| Puffed rice cakes | Indian subcontinent | Commonly used in breakfast cereal or snack foods, and served as a popular street food. | ||
| Pulihora | India | Pulihora is rice seasoned with tamarind. | ||
| Puso | Cebu, Philippines | Rice filled inside a pouch made with woven strips of coconut frond then boiled. | ||
| Puto | Philippines | A steamed rice cake made from stone-ground soaked rice with coconut milk. Various toppings such as cheese, salted egg, or minced meat may be added. | ||
| Puto bumbong | Philippines | A Filipino purple rice cake steamed in bamboo tubes. | ||
| Puto seco | Philippines | Filipino cookies made from ground glutinous rice, cornstarch, sugar, salt, butter, and eggs. | ||
| Puttu | India | Steamed rice cake. | ||
| Red beans & rice | New Orleans, United States | Staple made with kidney beans, ham bones, pickled pork, andouille, onion, celery, bell pepper and seasonings. | ||
| Rice and curry | Indian subcontinent | A meal of plain, spiced, or fried rice which is served together with several other dishes, of which at least one is a curry, on one plate, but sometimes with the other dishes on the side. | ||
| Rice and gravy | United States | A staple of Creole and Cajun cuisine | ||
| Rice and peas | Caribbean | Rice with kidney beans, black-eyed peas or pigeon peas | ||
| Rice bath | India | A seasoned rice with vegetables (Such as egg-plant, peas, tomato), a breakfast dish from Karnataka, India | ||
| Rice bread | Asia | Bread made from rice flour. | ||
| Rice cakes | Asia | A rice cake may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a single object. | ||
| Rice krispies | United Kingdom | A breakfast cereal made of crisped rice. Rice Krispies are also used to make Rice Krispies treats by combining the cereal with melted marshmallows. | ||
| Rice noodle roll | China | A thin roll made from a wide strip of shahe fen, filled with shrimp, beef, and vegetables. | ||
| Rice pudding | Worldwide | Sweet dish of rice cooked in milk, coconut milk or other thickening liquid. Eaten with various spices, fruits, condiments, etc. in different regions. | ||
| Risotto | Italy | Rice dish made by first frying in butter after which broth is added. | ||
| Riz Casimir | Switzerland | Curry rice with sliced veal and fruits | ||
| Riz gras | Burkino Faso | A dish with meat and vegetables atop rice. | ||
| Salukara | Philippines | A type of pancake of the Waray people in Eastern Samar, Philippines. It is made with galapong (or glutinous rice flour), coconut milk, sugar, and water. | ||
| India | Deep fried meal accompaniment made with rice, sago and ash gourd | |||
| Sapin-sapin | Philippines | A layered glutinous rice and coconut dessert in Philippine cuisine. It is made from rice flour, coconut milk, sugar, water, flavoring and coloring. | ||
| Satti Sorru | India, Malaysia, Singapore,Indonesia | Satti soru, which means wok rice in Tamil, is a fairly common dish in South Indian households.Gravy from a curry is mixed into rice, to clean out the pan or the wok the curry was cooked in. | ||
| San Pyote | Myanmar | Burmese rice congree with either duck or fish | ||
| Sarma | Turkey, Azerbaijan, Armenia | Grape or cabbage leaves stuffed (rolled with) rice, various herbs and spices. | ||
| Şehriyeli pilav, pilaf with orzo | Turkey | Dish consisting of rice, with orzo. | ||
| Sel roti | Nepal | Ring shaped bread made from rice flour and eaten during Hindu festivals, especially Tihar. | ||
| Serabi | Indonesia | An Indonesian pancake that is made from rice flour with coconut milk or just plain shredded coconut as an emulsifier. Each province in Indonesia has various serabi recipes corresponding to local tastes.[32] [33] | ||
| Shirin polo | Cuisine of the Mizrahi Jews | A traditional Persian Jewish rice dish that is commonly served to mark special occasions such as weddings, Purim, Pesach, Rosh Hashanah and the high holidays. | ||
| Sholezard | Iran | This is a saffron rice dessert with nuts and rosewater | ||
| Shrimp Creole | Louisiana Creole cuisine | Cooked shrimp in a mixture of whole or diced tomatoes, the Holy trinity of onion, celery and bell pepper, spiced with Tabasco sauce or another hot pepper sauce or cayenne-based seasoning, and served over steamed or boiled white rice.[34] | ||
| Shwe htamin | Myanmar | Burmese dessert dish, baked sweetened glutinous rice and jaggery | ||
| Shwe yin aye | Myanmar | Dessert dish consisting of glutinous rice, coconut milk and jelly | ||
| Sinangag | Philippines | Fried rice sauteed in garlic. A vital part of the "silog" meal ("Sinangag at Itlog"; trans: "fried rice and egg") | ||
| Siopao | Philippines | Steamed meat dumpling made with rice flour | ||
| Spanish rice | Mexico | Side dish made from white rice, tomatoes, garlic, onions, green and red bell peppers and other ingredients. | ||
| Steamed rice | East, South and Southeast Asia | Cooked rice | ||
| Sticky rice | China | Rice dish commonly made from glutinous rice and can include soy sauce, oyster sauce, scallions, cilantro and other ingredients | ||
| Stir fry | China | Pictured is Thai Phat naem sai khai, sausage of rice-fermented raw pork skin stir fried with egg. | ||
| Suman | Philippines | Sticky rice cooked with coconut milk and sugar and wrapped in banana or coconut leaves. | ||
| Sushi | Japan | Sticky rice flavored with vinegar and sugar, with various fillings or toppings | ||
| Sweet saffron rice | India | Dish consisting of joha rice, sugar and saffron. | ||
| Szczecin paprikash | Poland | A fish, rice, and tomato spread, often canned. It can be classified as a fast food and remains a delicacy in the port city of Szczecin. | ||
| Taco rice | Japan (Okinawa) | Taco-flavored ground beef served on a bed of rice, frequently served with shredded cheese, shredded lettuce, tomato, and salsa. | ||
| Tahdig | Iran | A specialty of Iranian cuisine consisting of crisp, caramelized[35] rice taken from the bottom of the pot in which the rice (chelow) is cooked.[36] | ||
| Tangyuan | China, Taiwan and Southeast Asia | A traditional (at least from the Ming dynasty) food that is made from glutinous rice paste that has been rolled into small balls, boiled, then put into a soup base. These are traditionally white in color. Sometimes savory or sweet stuffings (such as red bean paste) are added. | ||
| Tapai | Indonesia | A traditional Indonesian fermented rice cakes which is made from sticky rice sugar and yeast. Tapai is wrapped with banana leaves. The taste is sweet and sour because of the fermentation. Tapai usually can be added to traditional beverage like Es Cendol or eaten by itself. The other version of tapai is Tapai Singkong (Tape Singkong). Tapai Singkong is fermented steamed cassava. | ||
| Teurgoule | France | Rice pudding that is a speciality of Normandy | ||
| Thai fried rice | Thailand | Fried jasmine rice, usually containing meat (chicken, shrimp, and crab are all common), egg, onions, garlic, and sometimes tomatoes. | ||
| Thalassery biryani | India | Also known as Malabar biryani, Thalassery biryani is a rice-based dish made with spices, rice (khyma rice, and not basmati rice) and chicken (specially dressed for biriyani). Variations upon the dish may use mutton, fish, eggs or vegetables. | ||
| Thingyan rice | Myanmar | Fully boiled rice in candle-smelt water served with pickled marian plums | ||
| Tinapayan | Philippines | A Filipino dish consisting of tapay (fermented cooked rice) and dried fish. | ||
| Tinutuan | Indonesia | Tinutuan is a congee made from rice, pumpkin and sweet potato or cassava cooked up into a pulp. | ||
| Tube rice pudding | Taiwan | This is Taiwanese dish consisting of a stir-fried glutinous rice mixture that is seasoned with shiitake mushroom, minced pork, rousong, shallots and steamed in a bamboo tube. | ||
| Tupig | Philippines | A Filipino rice cake originating from northwestern Luzon, made from ground slightly-fermented soaked glutinous rice (galapong) mixed with coconut milk, muscovado sugar, and young coconut (buko) strips. It is wrapped into a cylindrical form in banana leaves and baked directly on charcoal, with frequent turning. | ||
| Waakye | Ghana | Rice and beans cooked with waakye leaves to give it a brownish colour. Eaten with shito and eggs, meat or fish. | ||
| Xôi | Vietnam | Glutinous rice mixed with a variety of other ingredients, can be made savory or sweet. | ||
| Yabra' | Middle East, Turkey | Grape leaves stuffed with rice and cooked with vegetables. The dish name differs from one country to another. | ||
| Yakimochi | Japan | Literally grilled or broiled mochi or pounded rice cake. Traditionally, it is prepared using a small charcoal grill but in modern times a gas grill can be used. During the time of the Autumn Moon it is traditional to eat fresh yakimochi while sipping sake and enjoying the view of the full moon. | ||
| Yay Monte | Myanmar | Thin savory rice pancake with boiled garden peas, spring onions and salted sesame garnish | ||
| Yeung Chow fried rice | China | A popular Chinese-style wok fried rice dish in many Chinese restaurants in China, the Americas, Australia, United Kingdom, Vietnam, and the Philippines. The ingredients vary, but there are staple items such as cooked rice (preferably day-old because freshly cooked rice is too sticky, barbecued pork, Cooked shrimp, scallions (spring onions or green onions), chopped, including green ends and egg yolks. | ||
| Yin yang fried rice | Hong Kong | Dish served with chicken in tomato sauce on one side, and shrimp and peas in an egg white sauce on the other, shaped into a yin yang symbol, with rice as base. | ||
| Zarda | Indian subcontinent | Sweet dish of rice cooked in clarified butter/ banaspati oil with a variety of dried fruits such as orange in color | ||
| Zeera rice/Jeera rice | India | Steamed rice, Zeera (cumin), Zeera powder, ginger-garlic paste, salt, oil, chana dal and red chillies are cooked together to prepare this dish. | ||
| Zereshk polo | Qazvin Province, Iran | This is caramelized barberries sprinkled on plain buttery basmati rice and served usually with chicken. | ||
| Zongzi | China | Glutinous rice, stuffed with various ingredients and wrapped in bamboo leaves | ||
| Uppudu pindi | India | A rice dish made from rice flour, made like upma, eaten in Telangana. | ||
| Zosui | Japan | A rice soup made from pre-cooked rice and water. Leftover soup from nabe is often re-used for zosui. |