Akki rotti

India

“Rice bread”, a rice-based breakfast item unique to the state of Karnataka, India

Arroz caldo

Philippines

Thin rice porridge cooked with chicken, ginger, onions and garnished with spring onions and calamansi

Arroz chaufa

Peru

“Chow fun rice”Chinese fried rice with a Peruvian twist

Arroz con gandules

Puerto Rico

A Puerto Rican national dish consisting of a combination of rice, pigeon peas and pork, cooked in the same pot with Puerto Rican-style

Arroz con huevo frito

Central and South America

Rice with fried egg

Arroz con pollo

Spain

“Rice with chicken”, the dish, which originated in Spain as a form of pilaf, is a staple throughout Latin America.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 Republicwhere 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

Arroz negro

Valencian

“Black rice”, dish blackened with cuttlefish ink

Baghali polo

Iran

This is rice with lima beans and dill.

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.”

Bi pong moun

Cambodia

A rice and egg dish. Several variations exist.

Bibimbap

Korea

Mixed vegetables on rice

Bibingka

Philippines

A rice cake. 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

Dan Bauk

Myanmar

Burmese style Biryani

Biryani

South Asian

Preparation of oily spicy rice with meat, fish, chicken, and vegetables.

Bisi bele bath

Karnataka

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.

Bhat

Indian,Pakistani,Bangladeshi

Rice that has been cooked either by steaming or boiling.

Bokkeumbap

Korea

Fried rice, usually with some other ingredient, like kimchi bokkeumbap (Kimchi fried rice)

Boribap

Korea

Rice boiled with barley

Cabidela

Portugal

Rice with chicken or rabbit meat.

Chakara pongali

Chalbap

Cooked sweet rice mixed with red beans, jujubes and chestnuts

Chimichanga

Parts of southernUnited States andMexico

This is a deep-fried burrito most commonly made with rice, cheese, machaca, carne adobada, or shredded chicken, and folding it into a rectangular package, and deep-frying.

Carri

Mauritius,Réunion

Rice, with chicken or beef, tomatoes, chili and curry

Chitranna

India

This is a rice preparation made by sauting groundnut, sesame seeds, red chili and turmeric in oil and adding it to cooked rice and mixing.

Ci fan tuan

China:Shanghaiand Taiwan

Prepared by tightly wrapping a piece of youtiao (fried dough) with glutinous rice.

Claypot chicken rice

China,Malaysia andSingapore

This is a rice dish served with sliced chicken, salted fish, Chinese sausage and vegetables. The rice is cooked in the claypot first and the cooked ingredients 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 flavour.

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

Congee

Asia, specificallyHong Kong

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

South Indian

Easily made by using boiled rice, coriander paste, oil, chana dal, cumin seeds, jeere, lemon juice and salt.

Curd rice

India

Simple preparations are a mixture of boiled rice and yogurt. More complex variations also exist.

Curry

India and a large part of Asia

Rice that can be accompanied by various curries.

Dal bhat

India

Rice and lentil soup

Dirty Rice

Cajun/Creole

Pictured is dirty rice topped with a pork chop

Dolma

Turkey,Azerbaijan,Armenia

Eggplant, peppers or tomatoes stuffed with rice.

Dosa / Dosay

India

Rice and lentil pancakes with origins in Udipi, Karnataka. Popular breakfast dish in South India.

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.

Fried rice

China

Pictured is Chinese-style fried rice from Singapore

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.

Fried rice(Thai)

Thailand

This is a dish from Thai cuisine where the rice is fried with tomato ketchup and raisins

Gai fan

China,Taiwan

Cooked rice covered with another dish.

Gallo pinto

Nicaragua,Costa Rica,Central America

A Central American version of rice and beans

Gimbap

Korea,

Rice wrapped in seaweed

Glutinous rice

Cakes, e.g. mochi (Japan), Ddeok (Korea), tangyuan, niangao, zongzi (China). Lot of Thai and Lao food.

Goto

Philippines

Thin rice porridge cooked with strips of ox-tripe, ginger, onion, garlic, and garnished with spring onions and calamansi.

Gumbo

Cajun,Creole

Considered a soup but served over rice.

Hainanese chicken rice

China

A rice dish of Chinese origin popular in Singapore, Malaysia and Thailand

Havij Polo

Tehran & other cities of Iran

Carrot Rice with minched meat balls usually cooked in Tehran & other cities of Iran

Hoppin’ John

Southern United States

Rice and cowpeas

Horchata

Mexico

Sugared rice milk.

Htamin Baung

Myanmar

Steamed rice cooked with chicken and vegetables, of Chinese origin

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.

Indian Biryani

Indonesian rice table

Rice accompanied by side dishes served in small portions

Jambalaya

Cajun,Creole

Meat-seafood-vegetable stock to which rice is added..

Jiu niang

China,Taiwan

This is a sweet dish made from fermenting sticky rice with yeast. This can be eaten alone steamed, or is added to other foods.

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.

Khao tom mad

Thailand

a Thai traditional dessert made from sticky rice, coconut milk, and bananas. It’s usually covered in banana leaf or coconut leaf.

Kateh

Persia, Iran

A simple Persian sticky-rice dish.

Katsudon

Japan

A bowl of rice topped with a deep-fried pork cutlet, egg, and condiments.

Kedgeree

Anglo-Indian

Flaked fish (usually smoked haddock), boiled rice, eggs and butter.

Ketupat

Malaysia,Indonesia

(Also called Lontong) – Rice wrapped in coconut leaves weaved pouch, boiled and serve with other food such as Satay, vegetables, fried chicken, curry, etc.

Kheer

Pakistan,India,Bangladesh

Sweet dish of rice cooked in milk, dry fruit and sugar. Cooled before serving.

Khichdi

Pakistan,India,Bangladesh

Rice cooked with lentils, vegetables and spices

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)

Kushari

Egypt

Rice, lentils, chickpeas and macaroni topped with tomato sauce and fried onion

Lemang

Indonesia,Malaysia

Glutinous rice with coconut milk cooked in bamboo stalks over open fire. Traditional dish of the Minangkabau people accompanying Rendang.

Lemon 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.

Lokri

Saint Martin

Rice, bite-size pieces of chicken, mixed vegetables, spices (also called locreo or locrio).

Loobia Polo

Central provience in Iran

Green Beans Rice with tomato paste, meat and other spices, cooked in.

Lor Mai Ka

China

Glutinous Rice

Lugaw

Philippines

Rice congee

Lumpia

Philippines

Spring rolls wrapper made from rice flour.

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 protin such as pork or chicken, and seasonings (usually green onion).

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.

Moa’amar

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.

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. Mandalaymont de is with larger rice noodles, with meat based sauce.

Mont Lin-ma-ya

Myanmar

Literally Husband and Wife or Couple Snack. It is 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 sprickled with salted roasted sesame.

Mosaranna

Karnataka,South 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.

Nasi Campur

(Indonesian: “mixed rice”, also called nasi rames) refers to a dish of rice topped with various meats, vegetables, peanuts, eggs and fried-shrimp krupuk.

Nasi Dagang

Malaysia

Rice steamed in coconut milk, fish curry and extra ingredients such as fried shaved coconut, hard-boiled eggs and vegetable pickles.

Nasi goreng

Malaysia,Indonesia

This is type of fried rice usually cooked with shrimp paste, chicken, meat, salted fish or/and vegetables.

Nasi kandar

Malaysia

Famously served by local Indian Muslims, and very popular in Penang.

Nasi kerabu

Malaysia

Dish from Kelantan, consisting of rice with various wild herbs and spices, grated coconut and dried shrimp or fish

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 andturmeric,[10][11]

Nasi lemak

Malaysia

Coconut steamed rice

Nasi Padang

Padang city,West Sumatra,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.[12]

Nasi tumpang

Malaysia

rice with different layer of dishes wrapped in a cone shape with banana leaf packed

Nasi uduk

Jakarta,Indonesia

steamed rice cooked in coconut milk

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’ (눌은) in Korean and nurungji derives from this adjective.[14]

Onigiri

Japan

Short grained rice formed into balls with or without savory fillings, a popular snack.

Pabellón criollo

Venezuela

Rice, shredded beef and stewed black beans.

Paella

Spain

Pancit bihon

Philippines

Noodles made from rice flour, also refers to the cooked dish made with rice noodles with slivers of meat and/or seafood and vegetables, mainly onions, carrots, beans, cabbage, seasoned with soy sauce and calamansi

Pares

Philippines

A dish composed of rice, topped with beef braised with soy sauce seasoned with and garnished with spring onions

Phở

Vietnam

Rice noodle soup

Pilaf

Persian, Turkish, Bengal

Rice cooked in a seasoned broth.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.

Platillo Moros y Cristianos

Cuba

Rice and beans

Plov

Central Asia

Medium grain rice with carrots, onions, spices, lamb, and cottonseed oil

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 pongal: rice, moong dhal, milk, salt, pepper corns, ginger, cummin seeds and curry leaves.

Puffed ricecakes

Puliogare

India

Or tamarind Rice 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 pudding made from stone-ground soaked rice, sugar and often with coconut milk then steamed. Various toppings such as cheese, salted egg, or minced meat may be added.

Puttu

Kerala, India

Pictured is puttu and kadalakkari.

Red beans & rice

New Orleans,United States

Staple made with kidney beans, ham bones, pickled pork, andouille sausage, onion, celery, bell pepper and seasonings.

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

A seasoned rice with vegetables (Such as egg-plant, peas, tomato), a breakfast dish from Karnataka, India

Rice bread

Bread made from rice flour.

Rice cakes

Chao

Vietnam

Rice congee

East,Southeast, and South Asia

Also called Rice Porridge – a watery rice gruel eaten with various additions or side dishes.

Rice Krispies

United States

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

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.

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.

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.[16][17]

Sholeh Zard

Persia, 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 and/or cayenne-based seasoning, and served over steamed or boiled white rice.

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

Siopao

China,Japan,Philippines,Thailand

Steamed meat dumpling made with rice flour

Spanish rice

Steamed rice

East andSoutheast Asia

Steaming rice soup

China

Stir fry

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

Tangyuan

China,Taiwan

This is a traditional (at least from 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 like then ew moon and eaten during the first full moon after Chinese New Year and symbolize togetherness of family. They are also often pink, or a mixture of pink and white balls, because red is good luck in Chinesec ulture (but red dye added to the white results in pink). Sometimes savory or sweet stuffings (such as red bean paste) are added.

Tapai

Thai fried rice

Thalassery biryani

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.

Xôi

Vietnam

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

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, Cookedshrimp, scallions (spring onions or green onions), chopped, including green ends and egg yolks.

Zarda

Pakistan,India

Sweet dish of rice cooked in clarified butter/ banaspati oil with a variety of dried fruits such as orange in color

Zeera rice

India

Steamed rice, Zeera (cumin), Zeera powder, ginger-garlic paste, salt, oil, chana dal and red chillies.

Zereshk Polo

Persia, 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

Zosui

Japan

A rice soup made from pre-cooked rice and water. Leftover soup from nabe is often re-used for zosui.