SettingsRice dishes
Almond tea
Almond tea (Xìng rén chá, 杏仁茶) is a traditional dish of Beijing cuisine.
Almond tea (Xìng rén chá, 杏仁茶) is a traditional dish of Beijing cuisine.
American fried rice
American fried rice (ข้าวผัดอเมริกัน,, ; Nasi Goreng USA) is a Thai fried rice dish with "American" side ingredients like fried chicken, ham, hot dogs, raisins, ketchup, and croutons.
American fried rice (ข้าวผัดอเมริกัน,, ; Nasi Goreng USA) is a Thai fried rice dish with "American" side ingredients like fried chicken, ham, hot dogs, raisins, ketchup, and croutons.
Arancini
Arancini or arancine are fried rice balls coated with breadcrumbs, said to have originated in Sicily in the 10th century.
Arancini or arancine are fried rice balls coated with breadcrumbs, said to have originated in Sicily in the 10th century.
Arroz a la cubana
Arroz a la cubana or arroz cubano, which means Cuban-style rice, is a Spanish dish consisting of rice, a fried egg and tomato sauce.
Arroz a la cubana or arroz cubano, which means Cuban-style rice, is a Spanish dish consisting of rice, a fried egg and tomato sauce.
Arroz a la valenciana
Arroz a la valenciana (Spanish) or Arroz à valenciana (Portuguese) is a typical Latin American dish, and sometimes used in Filipino cuisine.
Arroz a la valenciana (Spanish) or Arroz à valenciana (Portuguese) is a typical Latin American dish, and sometimes used in Filipino cuisine.
Arroz chaufa
Arroz chaufa is a common Peruvian, typical of chifa cooking and Peruvian cooking in general.
Arroz chaufa is a common Peruvian, typical of chifa cooking and Peruvian cooking in general.
Arroz con gandules
Arroz con gandules is a combination of rice, pigeon peas and pork, cooked in the same pot with Puerto Rican-style sofrito.
Arroz con gandules is a combination of rice, pigeon peas and pork, cooked in the same pot with Puerto Rican-style sofrito.
Arroz con pollo
Arroz con pollo (rice with chicken in Spanish) is a traditional dish of Latin America and the Caribbean, especially in Cuba, Colombia, Ecuador, Panama, Peru, Puerto Rico, Costa Rica, Hondur...
Arroz con pollo (rice with chicken in Spanish) is a traditional dish of Latin America and the Caribbean, especially in Cuba, Colombia, Ecuador, Panama, Peru, Puerto Rico, Costa Rica, Hondur...
Arroz tapado
Arroz Tapado (literally meaning covered rice in Spanish) is a popular dish found within the Peruvian Cuisine.
Arroz Tapado (literally meaning covered rice in Spanish) is a popular dish found within the Peruvian Cuisine.
Arroz à grega
Arroz à Grega ("Greek-style rice") is a Brazilian dish, consisting of rice cooked with raisins and small pieces of vegetables.
Arroz à Grega ("Greek-style rice") is a Brazilian dish, consisting of rice cooked with raisins and small pieces of vegetables.
Arròs negre
Arròs negre is a Valencian and Catalonian dish made with cuttlefish and rice, somewhat similar to seafood paella.
Arròs negre is a Valencian and Catalonian dish made with cuttlefish and rice, somewhat similar to seafood paella.
Bagara khana
Bagara khana is a spiced rice delicacy prepared in Hyderabad, India.
Bagara khana is a spiced rice delicacy prepared in Hyderabad, India.
Bai cha
Bi cha is a Khmer variation of fried rice which often includes Chinese sausage, garlic, soy sauce, various vegetables and herbs.
Bi cha is a Khmer variation of fried rice which often includes Chinese sausage, garlic, soy sauce, various vegetables and herbs.
Bandeja paisa
Bandeja paisa, also known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is a typical fusion cuisine Colombian dish.
Bandeja paisa, also known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is a typical fusion cuisine Colombian dish.
Baye baye
Baye-Baye is a Filipino Food made from the newly-harvested palay rice.
Baye-Baye is a Filipino Food made from the newly-harvested palay rice.
Bhuni Khicuhri
Bhuni Khichuri is a popular component of Bengali cuisine, and is made from rice, green gram together with other vegetables such as cauliflower, potatoes, tomatoes, green peas, etc.
Bhuni Khichuri is a popular component of Bengali cuisine, and is made from rice, green gram together with other vegetables such as cauliflower, potatoes, tomatoes, green peas, etc.
Black sesame rice cake
Black sesame rice cake is a Korean traditional cake made with rice and sesame that's sticky and sweet cake.
Black sesame rice cake is a Korean traditional cake made with rice and sesame that's sticky and sweet cake.
Bora saul
Bora saul is a variety of glutinous rice found in Assam.
Bora saul is a variety of glutinous rice found in Assam.
Brown rice
Brown rice (or "hulled rice") unmilled or partly milled rice, is a kind of whole, natural grain.
Brown rice (or "hulled rice") unmilled or partly milled rice, is a kind of whole, natural grain.
Bánh bèo
A bánh bèo (literally "water fern cake") is a variety of small steamed rice cake or rice pancake in Vietnamese cuisine.
A bánh bèo (literally "water fern cake") is a variety of small steamed rice cake or rice pancake in Vietnamese cuisine.
Bánh chưng
Bánh chưng (steamed cake) is a traditional Vietnamese cake which is made from glutinous rice, mung bean, pork and other ingredients.
Bánh chưng (steamed cake) is a traditional Vietnamese cake which is made from glutinous rice, mung bean, pork and other ingredients.
Bánh lá
Bánh lá (literally "leaf cake") is a category of bánh, or Vietnamese cakes, that consist of a parcel of a variety of rice stuffed with some fillings and wrapped in a leaf or leaves.
Bánh lá (literally "leaf cake") is a category of bánh, or Vietnamese cakes, that consist of a parcel of a variety of rice stuffed with some fillings and wrapped in a leaf or leaves.
Calas (food)
Calas are deep fried rice cakes, made with sugar, flour, eggs and rice.
Calas are deep fried rice cakes, made with sugar, flour, eggs and rice.
Champorado
Tsampurado is a sweet chocolate rice porridge in Philippine cuisine.
Tsampurado is a sweet chocolate rice porridge in Philippine cuisine.
Charleston red rice
Charleston Red Rice, also known as "Savannah Red Rice" is a dish commonly found along the Southeastern coast of the United States.
Charleston Red Rice, also known as "Savannah Red Rice" is a dish commonly found along the Southeastern coast of the United States.
Chazuke
Chazuke (茶漬け, ちゃづけ) or ochazuke (お茶漬け, from o + cha tea + tsuke submerge) is a simple Japanese dish made by pouring green tea, dashi, or hot water over cooked rice roughly in the s...
Chazuke (茶漬け, ちゃづけ) or ochazuke (お茶漬け, from o + cha tea + tsuke submerge) is a simple Japanese dish made by pouring green tea, dashi, or hot water over cooked rice roughly in the s...
Chegdermeh
Chegdermeh or Chekdermeh is a Turkmen traditional food that is cooked simultaneously with rice, meat usually sheep's
Tomato paste or tomato and onion with oil, water and Add-ons such as...
Chegdermeh or Chekdermeh is a Turkmen traditional food that is cooked simultaneously with rice, meat usually sheep's
Tomato paste or tomato and onion with oil, water and Add-ons such as...
Cheser Mog
In Tibetan cuisine, Cheser Mog is rice, with melted yak butter, brown sugar, raisins and salt.
In Tibetan cuisine, Cheser Mog is rice, with melted yak butter, brown sugar, raisins and salt.
Chexo
In Tibetan cuisine, Chexo is a rice dish, made with yogurt.
In Tibetan cuisine, Chexo is a rice dish, made with yogurt.
Chicken bog
Chicken bog is a pilau dish made of rice, chicken, celery, spices, and often sausage.
Chicken bog is a pilau dish made of rice, chicken, celery, spices, and often sausage.
Claypot chicken rice
Claypot chicken rice ( or ) is usually a dinner dish in the southern regions of China, Singapore and Malaysia.
Claypot chicken rice ( or ) is usually a dinner dish in the southern regions of China, Singapore and Malaysia.
Coconut rice
Coconut rice is a dish prepared by cooking white rice in coconut milk or coconut flakes.
Coconut rice is a dish prepared by cooking white rice in coconut milk or coconut flakes.
Congee
Congee or conjee (from Tamil kañji, the English form may have arrived in the language via Portuguese.
Congee or conjee (from Tamil kañji, the English form may have arrived in the language via Portuguese.
Crisped rice
Crisped rice refers to a method of cooking rice which leaves the grains with a crisp, airy texture.
Crisped rice refers to a method of cooking rice which leaves the grains with a crisp, airy texture.
Crossing the bridge noodles
Crossing the bridge noodles is a kind of rice noodle soup from Yunnan province, China.
Crossing the bridge noodles is a kind of rice noodle soup from Yunnan province, China.
Cơm nắm
Cơm nắm is a Vietnamese rice dish that is shaped into a cylinder.
Cơm nắm is a Vietnamese rice dish that is shaped into a cylinder.
Cơm tấm
Cơm tấm in Vietnamese is cooked rice from fractured rice grains.
Cơm tấm in Vietnamese is cooked rice from fractured rice grains.
Dakjuk
Dakjuk (hangul: 닭죽) is a type of Korean porridge made with chicken.
Dakjuk (hangul: 닭죽) is a type of Korean porridge made with chicken.
Dal bhat
Dal bhat (दालभात) is a traditional Nepali or Indian staple food consisting of cooked or steamed rice or sometimes other cereal bhat and lentil soup Dal.
Dal bhat (दालभात) is a traditional Nepali or Indian staple food consisting of cooked or steamed rice or sometimes other cereal bhat and lentil soup Dal.
Diri ak djon djon
Diri ak djon djon Haitian Creole for rice with mushrooms, is a native dish of Haiti.
Diri ak djon djon Haitian Creole for rice with mushrooms, is a native dish of Haiti.
Dirty rice
Dirty rice is a traditional Cajun dish made from white rice cooked with small pieces of chicken liver or giblets, which give it a dark ("dirty") color and a mild but distinctive flavor.
Dirty rice is a traditional Cajun dish made from white rice cooked with small pieces of chicken liver or giblets, which give it a dark ("dirty") color and a mild but distinctive flavor.
Diyabath
Diyabath is a traditional Sri Lankan indigenous breakfast item, a cold soup, not consumed regularly due to changing lifestyle.
Diyabath is a traditional Sri Lankan indigenous breakfast item, a cold soup, not consumed regularly due to changing lifestyle.
Donburi
Donburi is a Japanese "rice bowl dish" consisting of fish, meat, vegetables or other ingredients simmered together and served over rice.
Donburi is a Japanese "rice bowl dish" consisting of fish, meat, vegetables or other ingredients simmered together and served over rice.
Erkuai
Erkuai (耳块; pinyin: ĕrkuāi) is a type of rice cake particular to the Yunnan Province of southwest China.
Erkuai (耳块; pinyin: ĕrkuāi) is a type of rice cake particular to the Yunnan Province of southwest China.
Flattened rice
Flattened rice (also called beaten rice) is a dehusked rice which is flattened into flat light dry flakes.
Flattened rice (also called beaten rice) is a dehusked rice which is flattened into flat light dry flakes.
Fried rice
Fried rice is a popular component of Asian cuisine, especially Chinese food.
Fried rice is a popular component of Asian cuisine, especially Chinese food.
Gallo pinto
Gallo pinto or gallopinto is a traditional dish of Nicaragua and Costa Rica made with rice and beans.
Gallo pinto or gallopinto is a traditional dish of Nicaragua and Costa Rica made with rice and beans.
Garaetteok
Garaetteok is a variety of tteok or Korean rice cake, formed into a long white cylinder shape.
Garaetteok is a variety of tteok or Korean rice cake, formed into a long white cylinder shape.
Gimbap
Gimbap or kimbap is a popular Korean dish made from steamed white rice and various other ingredients, rolled in gim and served in bite-size slices.
Gimbap or kimbap is a popular Korean dish made from steamed white rice and various other ingredients, rolled in gim and served in bite-size slices.
Glorified rice
Glorified rice is a dessert salad served in Minnesota and other states in the Upper Midwest.
Glorified rice is a dessert salad served in Minnesota and other states in the Upper Midwest.
Gumbo
Gumbo is a stew or soup that probably originated in southern Louisiana during the 18th century.
Gumbo is a stew or soup that probably originated in southern Louisiana during the 18th century.
Gyūdon
Gyūdon, literally beef bowl, is a Japanese dish consisting of a bowl of rice topped with beef and onion simmered in a mildly sweet sauce flavored with dashi, soy sauce and mirin.
Gyūdon, literally beef bowl, is a Japanese dish consisting of a bowl of rice topped with beef and onion simmered in a mildly sweet sauce flavored with dashi, soy sauce and mirin.
Hainanese chicken rice
Hainanese chicken rice is a dish of Chinese origin most commonly associated with Hainanese and Singaporean cuisine, although it is also commonly sold in neighbouring Thailand and Malaysia.
Hainanese chicken rice is a dish of Chinese origin most commonly associated with Hainanese and Singaporean cuisine, although it is also commonly sold in neighbouring Thailand and Malaysia.
Hatsuga genmai
Hatsuga genmai is unpolished brown japonica rice, used primarily as a food grain, that has been allowed to germinate in order to alter the flavor and also to increase levels of nutrients such as...
Hatsuga genmai is unpolished brown japonica rice, used primarily as a food grain, that has been allowed to germinate in order to alter the flavor and also to increase levels of nutrients such as...
Hawaiian haystack
A Hawaiian Haystack (also known as a Chicken Sundae) is a convenience cuisine.
A Hawaiian Haystack (also known as a Chicken Sundae) is a convenience cuisine.
Hayashi rice
Hashed beef rice or Hayashi rice (ハヤシライス) is a dish popular in Japan as a Western-style dish.
Hashed beef rice or Hayashi rice (ハヤシライス) is a dish popular in Japan as a Western-style dish.
Heotjesabap
Heotjesa bap (, also spelled hutjesa bap), a traditional Korean dish, is a variety of bibimbap, served with soy sauce (ganjang) instead of the gochujang (hot pepper pas...
Heotjesa bap (, also spelled hutjesa bap), a traditional Korean dish, is a variety of bibimbap, served with soy sauce (ganjang) instead of the gochujang (hot pepper pas...
Hobakjuk
Hobakjuk or hobak jook is a variety of juk (죽), or Korean porridge, made with steamed pumpkin or squash and glutinous rice flour or rice soaked in water.
Hobakjuk or hobak jook is a variety of juk (죽), or Korean porridge, made with steamed pumpkin or squash and glutinous rice flour or rice soaked in water.
Hoedeopbap
Hoedeopbap is a Korean dish consisting of steamed rice mixed with sliced or cubed saengseon hoe (raw fish), various vegetables such as lettuce, cucumber and sesame leaves, sesame oil, an...
Hoedeopbap is a Korean dish consisting of steamed rice mixed with sliced or cubed saengseon hoe (raw fish), various vegetables such as lettuce, cucumber and sesame leaves, sesame oil, an...
Hoppin' John
Hoppin' John is a dish served in the Southern United States' consisting of black-eyed peas (or field peas) and rice, with chopped onion and sliced bacon, seasoned with a bit of salt.
Hoppin' John is a dish served in the Southern United States' consisting of black-eyed peas (or field peas) and rice, with chopped onion and sliced bacon, seasoned with a bit of salt.
Hyderabad biryani
Hyderabadi Biryani (హైదరాబాది బిర్యాని, حیدرآبادی بریانی) is a Hyderabadi biryani dish made with basmati rice and goat meat.
Hyderabadi Biryani (హైదరాబాది బిర్యాని, حیدرآبادی بریانی) is a Hyderabadi biryani dish made with basmati rice and goat meat.
Instant rice
Instant rice, also known as minute rice, is rice that has been precooked and dehydrated so that it cooks more rapidly.
Instant rice, also known as minute rice, is rice that has been precooked and dehydrated so that it cooks more rapidly.
Jaa (food)
Jaa is the staple food of Newars.
Jaa is the staple food of Newars.
Jameed
Jameed is hard dry laban made from goats' milk.
Jameed is hard dry laban made from goats' milk.
Janggukjuk
Janggukjuk or Jangguk jook is a variety of juk, or Korean porridge, made with pounded non-glutinous rice, beef and brown oak mushrooms.
Janggukjuk or Jangguk jook is a variety of juk, or Korean porridge, made with pounded non-glutinous rice, beef and brown oak mushrooms.
Jatjuk
Jatjuk or jaht jook is a variety of juk (죽), or Korean porridge, made by boiling finely ground pine nuts and rice flour or soaked rice in water.
Jatjuk or jaht jook is a variety of juk (죽), or Korean porridge, made by boiling finely ground pine nuts and rice flour or soaked rice in water.
Jeera rice
Jeera rice is an Indian rice and cumin seeds dish.
Jeera rice is an Indian rice and cumin seeds dish.
Jollof rice
Jollof rice, also called 'Benachin' meaning one pot in the Wolof language, is a popular dish all over West Africa.
Jollof rice, also called 'Benachin' meaning one pot in the Wolof language, is a popular dish all over West Africa.
Juk (food)
Juk is a predominantly Korean porridge made of grains such as cooked rice, beans, sesame, and azuki beans.
Juk is a predominantly Korean porridge made of grains such as cooked rice, beans, sesame, and azuki beans.
Kabsa
Kabsa (كبسة kabsah) is a family of rice dishes that are served mostly in Saudi Arabia — where it is commonly regarded as a national dish — and the other Arab states of the Persian Gulf.
Kabsa (كبسة kabsah) is a family of rice dishes that are served mostly in Saudi Arabia — where it is commonly regarded as a national dish — and the other Arab states of the Persian Gulf.
Kabuli pulao
Kabuli Palaw, Qabili Palaw or simply Palau is an Afghani rice dish consisting of steamed rice mixed with lentils, raisins, carrots and lamb.
Kabuli Palaw, Qabili Palaw or simply Palau is an Afghani rice dish consisting of steamed rice mixed with lentils, raisins, carrots and lamb.
Kalamay
Kalamay, also spelled Calamay, is a sticky sweet delicacy that is popular in many regions of the Philippines.
Kalamay, also spelled Calamay, is a sticky sweet delicacy that is popular in many regions of the Philippines.
Kamameshi
Kamameshi (釜飯) literally translates to "kettle rice" and is a traditional Japanese rice dish cooked in an iron pot.
Kamameshi (釜飯) literally translates to "kettle rice" and is a traditional Japanese rice dish cooked in an iron pot.
Kateh
Kateh also pronounced chata is a type of Caspian rice, which, unlike chelow, is a bit sticky and does not have Taadig (the rice, bread or potato crust at the bottom, a traditio...
Kateh also pronounced chata is a type of Caspian rice, which, unlike chelow, is a bit sticky and does not have Taadig (the rice, bread or potato crust at the bottom, a traditio...
Katsudon
A katsudon (カツ丼) is a popular Japanese food, a bowl of rice topped with a deep-fried pork cutlet, egg, and condiments.
A katsudon (カツ丼) is a popular Japanese food, a bowl of rice topped with a deep-fried pork cutlet, egg, and condiments.
Kedgeree
Kedgeree is a dish consisting of cooked, flaked fish, boiled rice, parsley, hard-boiled eggs, curry powder, butter or cream and occasionally sultanas.
Kedgeree is a dish consisting of cooked, flaked fish, boiled rice, parsley, hard-boiled eggs, curry powder, butter or cream and occasionally sultanas.
Keihan rice
Keihan rice is a local dish of Kagoshima, Amami, and Okinawa in south of Japan.
Keihan rice is a local dish of Kagoshima, Amami, and Okinawa in south of Japan.
Ketupat
Ketupat or packed rice is a type of dumpling from Brunei, Indonesia, Malaysia, the Philippines, and Singapore.
Ketupat or packed rice is a type of dumpling from Brunei, Indonesia, Malaysia, the Philippines, and Singapore.
Khichdi
Khichṛī, alternate spellings khichdi, khichri, khichdee, khichadi, khichuri, khichari, "kitcheree", "kitchree", and many other variants, (खिचड़ी khicṛī, کھچڑی khicṛ...
Khichṛī, alternate spellings khichdi, khichri, khichdee, khichadi, khichuri, khichari, "kitcheree", "kitchree", and many other variants, (खिचड़ी khicṛī, کھچڑی khicṛ...
Kimchijeon
Kimchijeon or kimchi jeon is a variety of jeon, or Korean pancake-like dish, primarily made with sliced kimchi, flour batter and sometimes other vegetables.
Kimchijeon or kimchi jeon is a variety of jeon, or Korean pancake-like dish, primarily made with sliced kimchi, flour batter and sometimes other vegetables.
Kongbap
Kongbap is a Korean dish consisting of white or brown rice cooked together with one or more beans (and sometimes also other grains).
Kongbap is a Korean dish consisting of white or brown rice cooked together with one or more beans (and sometimes also other grains).
Kori Rotti
Kori rotti is a popular spicy Coastal Karnataka dish, a combination of red-chili based chicken curry and crisp dry wafers (about 1mm thick) made from boiled rice.
Kori rotti is a popular spicy Coastal Karnataka dish, a combination of red-chili based chicken curry and crisp dry wafers (about 1mm thick) made from boiled rice.
Kralan
Kralan or khao lam is a Southeast Asian rice dish made of sticky rice with red beans, sugar, grated coconut and coconut milk roasted in specially-prepared bamboo sections of differ...
Kralan or khao lam is a Southeast Asian rice dish made of sticky rice with red beans, sugar, grated coconut and coconut milk roasted in specially-prepared bamboo sections of differ...
Kushari
Kushari, often transliterated as koshary, kosheri or koshari, is a popular traditional Egyptian national dish.
Kushari, often transliterated as koshary, kosheri or koshari, is a popular traditional Egyptian national dish.
Kuzhi Paniyaram
The Kuzhi paniyaram is a South Indian dish made by steaming batter — traditionally made from pulses and rice using a mould.The batter used is the same as that for idli and dosa].
The Kuzhi paniyaram is a South Indian dish made by steaming batter — traditionally made from pulses and rice using a mould.The batter used is the same as that for idli and dosa].
Kuzhi paniyaram
The Kuzhi paniyaram is a South Indian dish made by steaming batter — traditionally made from pulses and rice using a mould.
The Kuzhi paniyaram is a South Indian dish made by steaming batter — traditionally made from pulses and rice using a mould.
Lemang
Lemang is a traditional Malay food made of glutinous rice and coconut milk and cooked in a hollowed bamboo stick lined with banana leaves in order to prevent the rice from sticking to the bamboo.
Lemang is a traditional Malay food made of glutinous rice and coconut milk and cooked in a hollowed bamboo stick lined with banana leaves in order to prevent the rice from sticking to the bamboo.
Lia (food)
Lia is a prepared food from rice mainly consumed in the region of Orissa, India.
Lia is a prepared food from rice mainly consumed in the region of Orissa, India.
Lâpa
Lâpa (Turkish) or lapas (Greek λαπάς) is a kind of rice porridge or gruel eaten in the cuisines of the former Ottoman Empire.
Lâpa (Turkish) or lapas (Greek λαπάς) is a kind of rice porridge or gruel eaten in the cuisines of the former Ottoman Empire.
Mandi (food)
Mandi (المندي) is the traditional dish in Yemen native to Hadhramaut Province Yemen and many other Yemeni Cities known as Haneeth also.
Mandi (المندي) is the traditional dish in Yemen native to Hadhramaut Province Yemen and many other Yemeni Cities known as Haneeth also.
Mansaf
Mansaf is a traditional Jordanian dish made of lamb cooked in a sauce of fermented dried yogurt and served with rice or bulgur.
Mansaf is a traditional Jordanian dish made of lamb cooked in a sauce of fermented dried yogurt and served with rice or bulgur.
Minced pork rice
Minced Pork Rice is a Taiwanese-style Donburi (rice covered in sauce) commonly seen throughout Taiwan and southern Fujian province.
Minced Pork Rice is a Taiwanese-style Donburi (rice covered in sauce) commonly seen throughout Taiwan and southern Fujian province.
Minsaf
Minsaf (منسف) iis a traditional Jordanian dish made of lamb cooked in a sauce of fermented dried yogurt and served with rice or groats.
Minsaf (منسف) iis a traditional Jordanian dish made of lamb cooked in a sauce of fermented dried yogurt and served with rice or groats.
Mujaddara
Mujaddara consists of cooked lentils together with groats, generally rice, and garnished with roasted onions that have been sauteed in olive oil or butter.
Mujaddara consists of cooked lentils together with groats, generally rice, and garnished with roasted onions that have been sauteed in olive oil or butter.
Nasi bogana
Nasi Bogana or Nasi Begana, pronounced as Nah-see Boh-gâna, is an Indonesian style rice dish, originally from Tegal, Central Java.
Nasi Bogana or Nasi Begana, pronounced as Nah-see Boh-gâna, is an Indonesian style rice dish, originally from Tegal, Central Java.
Nasi campur
Nasi campur, (Indonesian: "mixed rice", also called nasi rames), referring to a dish of rice topped with various meats, vegetables, peanuts, eggs and fried-shrimp chips.
Nasi campur, (Indonesian: "mixed rice", also called nasi rames), referring to a dish of rice topped with various meats, vegetables, peanuts, eggs and fried-shrimp chips.
Nasi dagang
Nasi dagang (Jawi: ناسي داڬڠ) is a Malaysian and Southern Thai dish fish consisting of rice steamed in coconut milk, fish curry and extra ingredients such as fried shaved coconut, har...
Nasi dagang (Jawi: ناسي داڬڠ) is a Malaysian and Southern Thai dish fish consisting of rice steamed in coconut milk, fish curry and extra ingredients such as fried shaved coconut, har...
Nasi goreng
Nasi goreng, literally meaning "fried rice" in Indonesian and Malay, can refer simply to fried pre-cooked rice, a meal including stir fried rice in small amount of cooking oil or margarine, ...
Nasi goreng, literally meaning "fried rice" in Indonesian and Malay, can refer simply to fried pre-cooked rice, a meal including stir fried rice in small amount of cooking oil or margarine, ...
Nasi goreng pattaya
Nasi goreng pattaya, or simply nasi pattaya, is a Malaysian dish made by covering or wrapping chicken fried rice, in fried egg.
Nasi goreng pattaya, or simply nasi pattaya, is a Malaysian dish made by covering or wrapping chicken fried rice, in fried egg.
Nasi kebuli
Nasi kebuli is an Indonesian style spicy steamed rice cooked in goat broth and ghee dish and popular among Arab community in Indonesia and Betawi people in Jakarta Nasi kebuli was influenced by ...
Nasi kebuli is an Indonesian style spicy steamed rice cooked in goat broth and ghee dish and popular among Arab community in Indonesia and Betawi people in Jakarta Nasi kebuli was influenced by ...
Nasi kucing
Nasi kucing (; also known as sego kucing and often translated cat rice or cat's rice) is an Indonesian rice dish that originated from Yogyakarta, Semarang, and Surakart...
Nasi kucing (; also known as sego kucing and often translated cat rice or cat's rice) is an Indonesian rice dish that originated from Yogyakarta, Semarang, and Surakart...
Nasi kuning
Nasi Kuning is an Indonesian rice dish cooked with coconut milk and turmeric, hence the name nasi kuning (yellow rice).
Nasi Kuning is an Indonesian rice dish cooked with coconut milk and turmeric, hence the name nasi kuning (yellow rice).
Nasi lemak
Nasi lemak is a fragrant rice dish cooked in coconut milk and "pandan" leaf commonly found in Malaysia, Brunei, Singapore, Riau Islands and Southern Thailand.
Nasi lemak is a fragrant rice dish cooked in coconut milk and "pandan" leaf commonly found in Malaysia, Brunei, Singapore, Riau Islands and Southern Thailand.
Nasi mandy
Nasi mandy is an Arabic-type rice served with either roasted chicken, lamb or other meat.
Nasi mandy is an Arabic-type rice served with either roasted chicken, lamb or other meat.
Nasi paprik
Nasi pad prik is a Malaysian dish of fried rice flavoured with sauteed chilli paste.
Nasi pad prik is a Malaysian dish of fried rice flavoured with sauteed chilli paste.
Nasi Tim
Nasi Tim is a Chinese Indonesian steamed chicken rice.
Nasi Tim is a Chinese Indonesian steamed chicken rice.
Nasi uduk
Nasi uduk is an Indonesian style steamed rice cooked in coconut milk dish originally from Jakarta, which can be widely found across the country.
Nasi uduk is an Indonesian style steamed rice cooked in coconut milk dish originally from Jakarta, which can be widely found across the country.
Nasi ulam
Nasi ulam is a steamed rice dish mixed with various herbs, especially the leaves of pegagan or often replaced with kemangi, vegetables, spices and accompanied with various side dishes.
Nasi ulam is a steamed rice dish mixed with various herbs, especially the leaves of pegagan or often replaced with kemangi, vegetables, spices and accompanied with various side dishes.
Ogokbap
Ogokbap or five-grains rice is a kind of Korean food made of a bowl of steamed rice mixed with grains including barley, foxtail millet, millet and soy beans.
Ogokbap or five-grains rice is a kind of Korean food made of a bowl of steamed rice mixed with grains including barley, foxtail millet, millet and soy beans.
Omurice
Omurice, sometimes spelled (オムライス, Omu-raisu), is an example of contemporary Japanese fusion cuisine (Yōshoku) consisting of an omelette made with fried rice and usually topped with ketchup.
Omurice, sometimes spelled (オムライス, Omu-raisu), is an example of contemporary Japanese fusion cuisine (Yōshoku) consisting of an omelette made with fried rice and usually topped with ketchup.
Onigiri
Onigiri, also known as omusubi or rice ball, is a Japanese food made from white rice formed into triangular or oval shapes and often wrapped in nori.
Onigiri, also known as omusubi or rice ball, is a Japanese food made from white rice formed into triangular or oval shapes and often wrapped in nori.
Osh (food)
Osh (ош, also called palav, палав) is a popular Tajik dish consisting of rice cooked with oil and meat, similar to pilaf or pulao dishes found throughout Western and Central Asia.
Osh (ош, also called palav, палав) is a popular Tajik dish consisting of rice cooked with oil and meat, similar to pilaf or pulao dishes found throughout Western and Central Asia.
Oyakodon
Oyakodon, literally "parent-and-child donburi", is a donburi, or Japanese rice bowl dish, in which chicken, egg, sliced scallion (or sometimes regular onions), and other ingredients are all ...
Oyakodon, literally "parent-and-child donburi", is a donburi, or Japanese rice bowl dish, in which chicken, egg, sliced scallion (or sometimes regular onions), and other ingredients are all ...
Pabellón criollo
Pabellón criollo is a traditional Venezuelan dish, the local version of the rice and beans combination found throughout the Caribbean.
Pabellón criollo is a traditional Venezuelan dish, the local version of the rice and beans combination found throughout the Caribbean.
Paella
Paella is a Valencian rice dish that originated in its modern form in the mid-19th century near lake Albufera, a lagoon in Valencia, on the east coast of Spain.
Paella is a Valencian rice dish that originated in its modern form in the mid-19th century near lake Albufera, a lagoon in Valencia, on the east coast of Spain.
Pakhal
Pakhal (Oriya:ପଖାଳ)(pronounced as Devnagari:पखाळ) is an Oriya term for an Indian food consisting of cooked rice washed or little fermented in water.
Pakhal (Oriya:ପଖାଳ)(pronounced as Devnagari:पखाळ) is an Oriya term for an Indian food consisting of cooked rice washed or little fermented in water.
Pakhala
Pakhal (Oriya:ପଖାଳ)(pronounced as Devnagari:पखाळ) is an Oriya term for an Indian food consisting of cooked rice washed or little fermented in water.
Pakhal (Oriya:ପଖାଳ)(pronounced as Devnagari:पखाळ) is an Oriya term for an Indian food consisting of cooked rice washed or little fermented in water.
Panta bhat
Panta bhat (পান্তা ভাত; Pàntà bhàt) is a lightly fermented rice-based dish consumed in Bangladesh and West Bengal.
Panta bhat (পান্তা ভাত; Pàntà bhàt) is a lightly fermented rice-based dish consumed in Bangladesh and West Bengal.
Paprykarz szczeciński
Paprykarz szczeciński is a Polish paste made by mixing fish paste (around 50%) with rice, onion, tomato concentrate, vegetable oil, salt and a mixture of spices including chilli pepper powder.
Paprykarz szczeciński is a Polish paste made by mixing fish paste (around 50%) with rice, onion, tomato concentrate, vegetable oil, salt and a mixture of spices including chilli pepper powder.
Parboiled rice
Parboiled rice is rice that has been boiled in the husk.There are three basic steps involved in the parboiling process,which are soaking, steaming and drying.
Parboiled rice is rice that has been boiled in the husk.There are three basic steps involved in the parboiling process,which are soaking, steaming and drying.
Pilaf
Pilaf is a class of rice dishes, most commonly referring to rice cooked in a seasoned broth with meat and/or vegetables.
Pilaf is a class of rice dishes, most commonly referring to rice cooked in a seasoned broth with meat and/or vegetables.
Platillo Moros y Cristianos
Platillo Moros y Cristianos (or simply moros, moro, congri, or arroz moro) is a famous Cuban dish.
Platillo Moros y Cristianos (or simply moros, moro, congri, or arroz moro) is a famous Cuban dish.
Puffed rice
Puffed rice (Bengali:মুড়ি Muri
Kannada:ಕಳ್ಳೆ ಪುರಿ Kalle Puri
Telugu:మర్మరాలు Maramaralu
Bongulu, Tamil:பொரி Pori
Malayalam:പൊരി, Marathi:चिरमुरे, Oriya: ମୁଢ଼ି) is a type of puffed ...
Puffed rice (Bengali:মুড়ি Muri
Kannada:ಕಳ್ಳೆ ಪುರಿ Kalle Puri
Telugu:మర్మరాలు Maramaralu
Bongulu, Tamil:பொரி Pori
Malayalam:പൊരി, Marathi:चिरमुरे, Oriya: ମୁଢ଼ି) is a type of puffed ...
Pulihora
Pulihora (పులిహోర), or Puliyodhara, or Chitrannam is a very common preparation in Andhra Pradesh, Karnataka, Tamil Nadu and Indian cuisine.
Pulihora (పులిహోర), or Puliyodhara, or Chitrannam is a very common preparation in Andhra Pradesh, Karnataka, Tamil Nadu and Indian cuisine.
Puliyogare
Puliyogare (ಪುಳಿಯೋಗರೆ puḷiyogare; puḷi "sour" + ogara "rice" in Old Kannada) is a South Indian rice preparation usually eaten as a snack.
Puliyogare (ಪುಳಿಯೋಗರೆ puḷiyogare; puḷi "sour" + ogara "rice" in Old Kannada) is a South Indian rice preparation usually eaten as a snack.
Pulot tartal
Pulot Tartal is Malaccan-based dish where white coconut milk sauce is served with glutinous rice (pulot).
Pulot Tartal is Malaccan-based dish where white coconut milk sauce is served with glutinous rice (pulot).
Putu mayam
The process for making putu mayam (also known as string hoppers in English) consists of mixing rice flour or idiyappam flour with water and/or coconut milk, and pressing the dough through a siev...
The process for making putu mayam (also known as string hoppers in English) consists of mixing rice flour or idiyappam flour with water and/or coconut milk, and pressing the dough through a siev...
Red beans and rice
Red beans and rice is an emblematic dish of Louisiana Creole cuisine, traditionally made on Mondays with red beans, vegetables, spices and pork bones as left over from Sunday dinner, cooked toge...
Red beans and rice is an emblematic dish of Louisiana Creole cuisine, traditionally made on Mondays with red beans, vegetables, spices and pork bones as left over from Sunday dinner, cooked toge...
Rice and beans
Rice and beans is a very popular dish in Latin America, the Caribbean, and in communities of Latino, Caribbean or Sephardic people elsewhere.
Rice and beans is a very popular dish in Latin America, the Caribbean, and in communities of Latino, Caribbean or Sephardic people elsewhere.
Rice and curry
Rice and curry is a popular dish in Andhra Pradesh, Karnataka, Kerala, Sri Lanka and Tamil Nadu.
Rice and curry is a popular dish in Andhra Pradesh, Karnataka, Kerala, Sri Lanka and Tamil Nadu.
Rice cake
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.
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 cereal
Rice cereal is a common baby food product in the United States.
Rice cereal is a common baby food product in the United States.
Rice Krispies Treats
Rice Krispies Treats (also called Rice Krispies squares, bars or cakes) are a sweet dessert or snack made from Rice Krispies, melted butter or margarine, and melted marshmallows.
Rice Krispies Treats (also called Rice Krispies squares, bars or cakes) are a sweet dessert or snack made from Rice Krispies, melted butter or margarine, and melted marshmallows.
Rice vermicelli
Rice vermicelli are thin noodles made from rice, sometimes also known as rice noodles or rice sticks.
Rice vermicelli are thin noodles made from rice, sometimes also known as rice noodles or rice sticks.
Rijsttafel
The Indonesian rijsttafel (pr: RYST-tah-fell), a Dutch word that literally translates to "rice table", is an elaborate meal adapted by the Dutch from the Indonesian feast called nasi padang.
The Indonesian rijsttafel (pr: RYST-tah-fell), a Dutch word that literally translates to "rice table", is an elaborate meal adapted by the Dutch from the Indonesian feast called nasi padang.
Sabzi polo
Sabzi polo (سبزی پلو) is an Iranian (Persian) dish of rice and chopped herbs, and is usually served with fish.
Sabzi polo (سبزی پلو) is an Iranian (Persian) dish of rice and chopped herbs, and is usually served with fish.
Saffron rice
Saffron rice is a dish made from saffron, white rice and also usually vegetable bouillon.
Saffron rice is a dish made from saffron, white rice and also usually vegetable bouillon.
Sambar (dish)
Sambar or sambhar or Sambaaru or kuzhambu is a dish in South India and Sri Lankan Tamil cuisines, made of pigeon pea.
Sambar or sambhar or Sambaaru or kuzhambu is a dish in South India and Sri Lankan Tamil cuisines, made of pigeon pea.
Serabi
Serabi, surabi or called srabi is an Indonesian pancake that is made from rice flour with coconut milk or just plain shredded coconut as an emulsifier.
Serabi, surabi or called srabi is an Indonesian pancake that is made from rice flour with coconut milk or just plain shredded coconut as an emulsifier.
Shrimp Creole
Shrimp creole is a dish of Louisiana Creole origin, consisting of cooked shrimp in a mixture of whole or diced tomatoes, onion, celery and bell pepper, spiced with Tabasco sauce or another hot p...
Shrimp creole is a dish of Louisiana Creole origin, consisting of cooked shrimp in a mixture of whole or diced tomatoes, onion, celery and bell pepper, spiced with Tabasco sauce or another hot p...
Spanakorizo
Spanakorizo, is a Greek dish known in English as “spinach risotto”.
Spanakorizo, is a Greek dish known in English as “spinach risotto”.
Spanish rice
Mexican rice, occasionally known in US as Spanish rice, is a side dish made from white rice, tomatoes, garlic, onions, parsley, cilantro (coriander) and other ingredients.
Mexican rice, occasionally known in US as Spanish rice, is a side dish made from white rice, tomatoes, garlic, onions, parsley, cilantro (coriander) and other ingredients.
Tahdig
Tahdig is a speciality of Persian cuisine and Mesopotamian cuisine consisting of crisp rice taken from the bottom of the pot in which the rice is cooked.
Tahdig is a speciality of Persian cuisine and Mesopotamian cuisine consisting of crisp rice taken from the bottom of the pot in which the rice is cooked.
Takikomi gohan
Takikomi gohan (炊き込みご飯) is a Japanese rice dish seasoned with dashi and soy sauce along with mushrooms, vegetables, meat, or fish.
Takikomi gohan (炊き込みご飯) is a Japanese rice dish seasoned with dashi and soy sauce along with mushrooms, vegetables, meat, or fish.
Tamago kake gohan
Tamago kake gohan or Tamago gohan in short is a popular Japanese breakfast food consisting of boiled rice topped or mixed with raw egg and—optionally—soy sauce.
Tamago kake gohan or Tamago gohan in short is a popular Japanese breakfast food consisting of boiled rice topped or mixed with raw egg and—optionally—soy sauce.
Tarakjuk
Tarakjuk is a variety of juk (죽), or Korean porridge, made by boiling a mixture of milk and finely ground rice soaked in water.
Tarakjuk is a variety of juk (죽), or Korean porridge, made by boiling a mixture of milk and finely ground rice soaked in water.
Thennai Kozhakkattai
Thennai kozhakkattai is a sweet dish popular in South Tamil Nadu and Kerala.
Thennai kozhakkattai is a sweet dish popular in South Tamil Nadu and Kerala.
Tinutuan
Tinutuan or bubur manado or manadonese porridge is a rice porridge mixed with various vegetables such as spinach, kangkung, corn, pumpkin and sweet potato or cassava.
Tinutuan or bubur manado or manadonese porridge is a rice porridge mixed with various vegetables such as spinach, kangkung, corn, pumpkin and sweet potato or cassava.
Uttapam
Uttapam or ooththappam or Uththapam is a dosa-like dish made by cooking ingredients in a batter.
Uttapam or ooththappam or Uththapam is a dosa-like dish made by cooking ingredients in a batter.
Vangibath
Vangibath is a famous South Indian dish usually famous among the Brahmin community.
Vangibath is a famous South Indian dish usually famous among the Brahmin community.
Warabimochi
Warabimochi is not a true mochi but a jelly-like confection made from bracken starch and covered or dipped in kinako.
Warabimochi is not a true mochi but a jelly-like confection made from bracken starch and covered or dipped in kinako.
White rice
White rice is the name given to milled rice that has had its husk, bran, and germ removed.
White rice is the name given to milled rice that has had its husk, bran, and germ removed.
White sugar sponge cake
White sugar sponge cake (also called white sugar cake and white sugar pastry) is a type of Chinese pastry.
White sugar sponge cake (also called white sugar cake and white sugar pastry) is a type of Chinese pastry.
Xôi
Xôi is a sweet (ngọt) or savory (mặn) Vietnamese dish made from glutinous rice and other ingredients.
Xôi is a sweet (ngọt) or savory (mặn) Vietnamese dish made from glutinous rice and other ingredients.
Yeung Chow fried rice
“Yeung Chow Fried Rice”, or Yangzhou Chao Fan, is a popular Chinese-style wok fried rice dish in many Chinese restaurants in China, the Americas, Australia, United Kingdom, and the Philippines.
“Yeung Chow Fried Rice”, or Yangzhou Chao Fan, is a popular Chinese-style wok fried rice dish in many Chinese restaurants in China, the Americas, Australia, United Kingdom, and the Philippines.
Zerde
Zerde is a Turkish dessert, a sort of sweet pudding from rice and colored yellow with saffron.
Zerde is a Turkish dessert, a sort of sweet pudding from rice and colored yellow with saffron.