Rice dishes
55 recipes
Zereshk Polo ba Morgh: Iranian Barberry Rice with Saffron Chicken
Zereshk polo ba morgh, Iran's barberry rice with saffron chicken. How to parboil and steam basmati, fry barberries for one minute, and shop for zereshk.
Zarb: Jordanian Desert-Pit Chicken and Rice in a Home Oven
Zarb, the sealed underground-oven chicken and rice of Jordan's Wadi Rum, rebuilt in a home oven: a day-long marinade, rice below and chicken above, and a 167°F center check.
Nasi Ayam: Malay-Style Chicken Rice with Fried Glazed Thighs
Nasi ayam, Malay-style chicken rice from Malaysia: poach thighs to 167°F, glaze and fry them, and cook fragrant rice and spiced soup in the stock.
Sumeshi: Japanese Sushi Rice with Rice Vinegar and Kombu
Sumeshi is the vinegared rice of Japanese sushi. The 2-go rice vinegar mix, the cutting stroke that keeps grains apart, fanning for gloss and safe holding.
Takikomi Gohan: Japanese Dashi Rice Cooked with Chicken and Shiitake
Takikomi gohan is Japanese rice cooked with dashi, chicken and vegetables. Learn the soak-and-drain rhythm, why the toppings stay unstirred, and smart swaps.
Tamago Kake Gohan: Japanese Raw Egg and Soy Sauce Rice
Tamago kake gohan, Japan's raw egg rice, made by seasoning hot rice with soy sauce before the egg goes in. Learn the ratio, the light beat and raw-egg safety.
Wappameshi: Niigata Salmon and Ikura Rice in a Cedar Box
Niigata wappameshi: dashi rice cooked with seared salmon, packed in a cedar bentwood box with ikura. How to cook it, judge the salmon and care for the box.
Tehari: Old Dhaka One-Pot Beef and Aromatic Rice
Tehari from Old Dhaka, Bangladesh: beef braised in mustard oil and unroasted spices, rice cooked in its gravy. The oil cue, water level and rice swaps.
Ghee Rice: Malabar Spiced Basmati with Cashews and Raisins (Neychoru)
Ghee rice (neychoru) from Malabar in northern Kerala: whole spices bloomed in ghee, Basmati fried, then cooked covered, and a cashew, raisin and shallot finish.
Vangibath: Karnataka Eggplant Rice with Roasted Spice Powder
Vangi bath is Karnataka's spiced eggplant rice. Roast the spice powder without burning it, simmer the eggplant in tamarind, and fold in fully cooled rice.
Thingyan Rice: Myanmar New Year Rice in Cool Jasmine Water
Thingyan rice is Myanmar's Mon-born New Year dish of cool rice in jasmine water. Learn to rinse the rice clear, fry the fish crisp and scent the water safely.
Injo-gogi-bap: North Korean Soy-Wrapped Rice with Chili Paste (인조고기밥)
Injo-gogi-bap is a North Korean street food of short-grain rice packed into a soy-based wrapper and spread with red chili paste. Learn what injogogi is, how the plain yubu version differs, and where each amount comes from.
Saja Pakhala: Odisha's Unfermented Rice in Cold Water with Lemon
How to make Saja Pakhala, the unfermented style of Odisha's water-soaked rice: freshly cooked rice cooled quickly, covered with cold water, chilled in the fridge, finished with lemon, chaat masala and salt, and eaten the same day. Explains how it differs from overnight Basi Pakhala and why this recipe does not include room-temperature fermentation.
Cơm Hến: Vietnamese Rice with Shucked Clams and Six Toppings
How to make one home version of cơm hến, with cooked rice, shucked clams, a garlic and mắm ruốc sauce built on the clam blanching liquid, and six toppings. Includes clear clam-cooking guidance and honest notes on which amounts are editorial and untested.
Kenyan Pilau: Beef and Rice Cooked with Whole Spices in One Pot
How to make Kenyan pilau in the style of the Swahili coast, with rice cooked in beef broth, deep golden onions and whole spices. Covers measuring the broth, cooking and resting the rice, choosing ingredients, regional differences and how it relates to Tanzanian pilau.
Thiebou Yapp (Ceebu Yapp): Senegalese Rice Cooked in Beef and Vegetable Broth
How to make thiebou yapp (ceebu yapp), the Senegalese dish of rice cooked in the broth of simmered beef and vegetables. Covers the ingredients for 6, choosing rice and cassava, how it differs from fish thiéboudienne, doneness checks and household variations.
Garlic Rice with Garlic Chips and Minced Garlic
How to make garlic rice with three cloves of garlic used in two ways: one sliced and fried into chips, two minced and cooked in the cooled oil. Includes salted butter, a soy sauce finish at the pan edge, troubleshooting, and how other published versions differ.
Kiritanpo Nabe: Akita's Grilled Rice Cylinders in Chicken Broth (きりたんぽ鍋)
How to make kiritanpo nabe, the Akita hot pot of grilled rice cylinders, bone-in and boneless chicken, burdock, maitake, leek and seri, with clear steps for shaping the rice, checking your grill's manual before using foil, building the stock, and handling chicken and seri safely.
Gamjabap: Korean Potato Rice Cooked in One Pot (감자밥)
How to make gamjabap (감자밥), Korean rice and potato cooked together in one pot, for 2 servings. Covers rinsing and soaking the rice for 30 minutes, cutting the potato, cooking on medium then low heat, an optional separate sesame seasoning, and how other recorded versions differ.
Pigeon Peas and Rice: Anguilla's One-Pot Peas and Rice with Lime and Thyme
How to make Anguilla-style pigeon peas and rice from dried peas, with butter, thyme, lime and hot sauce. Covers preparing the peas, measuring the cooking liquid, judging when the rice is done, finding pigeon peas, the optional salted beef version, and the dish's names in Anguilla and the UK.
Mexican Rice: Arroz Rojo with Tomato and Vegetables (Arroz a la Mexicana)
How to make Mexican rice (arroz rojo), following a six-serving recipe from Larousse Cocina: rinse the rice, fry it in oil, then cook it with strained tomato sauce, carrot, peas and whole serrano chiles. Also covers the name arroz a la mexicana, regional differences and common problems.
Congrí: Cuban Red Beans and Rice Cooked Together
How to make congrí in the eastern Cuban style, with dried red kidney beans, long-grain rice, a cumin-scented sofrito and every drop of the bean broth. Covers what tender beans should look like, why the broth goes into the rice, how congrí relates to Moros y Cristianos, and where results can vary by rice and rice cooker.
Khao Kan Chin: Northern Thai Rice and Pork Blood Steamed in Banana Leaf (ข้าวกั๊นจิ๊น)
How to make khao kan chin, the northern Thai dish of cooked rice, minced pork and pork blood steamed in banana leaf. Covers food-grade blood, hygienic handling, mixing and wrapping, center-temperature checks, classic accompaniments and the dish's regional background.
Hojicha Ochazuke: Roasted Tea and Dashi Poured over Warm Rice (ほうじ茶のお茶漬け)
How to make a one-bowl hojicha ochazuke from four ingredients: warm cooked rice, prepared hojicha, granular Japanese dashi and soy sauce. Covers the order of adding to the pan, heating to a boil and turning off the heat, how ochazuke varies, and how to choose tea and dashi products.
Kimchi Bokkeumbap: Korean Kimchi Fried Rice (김치볶음밥)
How to make kimchi bokkeumbap (김치볶음밥), the Korean fried rice built around well-fermented kimchi and cooked rice, following Maangchi's home recipe for 2–3 servings. Covers the amounts in their original cup and spoon units, the order of kimchi, rice, kimchi juice, water and gochujang in the pan, adding sesame oil before the pan comes off the heat, and how to handle freshly cooked or chilled rice safely.
Nurungji: Korean Scorched Rice Crust and Sungnyung (누룽지)
How to make nurungji (누룽지), the thin golden rice crust that forms on the bottom of a pot of Korean rice, starting from raw short-grain rice. Covers rinsing, the 30-minute soak, the extra simmer that builds the crust, loosening it with a covered pot and a few drops of water, and turning the pot into sungnyung, the scorched-rice drink. Also covers rice-handling advice, troubleshooting and the dish's place at the Korean table.
Masale Bhat: Maharashtrian Spiced Vegetable Rice with Goda Masala (Masala Bhat)
How to make masale bhat (masala bhat), the Maharashtrian one-pot rice cooked with cauliflower, carrot, brinjal, capsicum, tomato and goda masala. Covers soaking the rice, tempering mustard seeds and bay leaf, judging the water by the state of the rice, dry-roasting cashews on the side, the 5-minute rest before the ghee, and how this version differs from other published recipes.
Kulhi Boakibaa: Maldivian Baked Fish, Rice and Coconut Squares
How to make kulhi boakibaa, the savory Maldivian short eat of soaked, coarsely ground rice, canned tuna, coconut, onion, chili and curry leaves, baked in a tray and cut into squares. Covers the soaking and grinding that shape the texture, the order of mixing, judging the batter's moisture, checking doneness, choosing ingredients, and the regional variations with smoked fish, rice flour and stovetop cooking.
Nasi Gandul: Rice with Beef in Coconut-Spice Gravy from Pati
How to make nasi gandul, the rice dish associated with Pati in Central Java: beef cooked until tender, a ground spice paste fried with five whole aromatics, and a gravy of the reserved beef broth, coconut milk and kecap manis, spooned over white rice. Covers the ingredients, substitutions, beef safety, troubleshooting and the story behind the name.
Katupa: Timorese Coconut and Turmeric Rice Cooked in Woven Leaf Pouches
How to make katupa, the rice cooked in small woven coconut-leaf pouches in Timor-Leste, following one family version from Viqueque. Covers grating and squeezing coconut and turmeric, seasoning and resting the rice, half-filling ready-woven food-use pouches, cooking them over the reserved coconut solids, cooling them quickly on a flat basket and serving them the same meal.
Edesi Isip: Efik-Style Nigerian Coconut Rice with Smoked Fish and Prawns
How to make Edesi Isip, the Efik-style coconut rice from southern Nigeria: fresh coconut milk layered with smoked fish, ground smoked crayfish and prawns, with no tomato. A six-serving recipe with notes on fresh versus canned coconut milk, choosing ingredients outside Nigeria, adjusting salt and liquid, and where the dish sits in Efik food culture.
Sombi: Senegalese Rice Simmered in Milk with Vanilla
How to make Sombi, a Senegalese sweet rice dish, using a milk, sugar and vanilla recipe from a Senegalese cookbook. Covers boiling the rice in water first, stirring so the milk does not scorch, how the milk version differs from the water, peanut and coconut versions, choosing rice and milk outside Senegal, serving it lukewarm or cold, and storing leftovers safely.
Chāhan: Ramen-Shop-Style Fried Rice with Char Siu and Negi Oil (One Serving)
A one-serving Japanese chāhan made with 200 g of warm cooked rice, char siu, egg, long green onion and garlic. Half the negi and the garlic are warmed in oil over low heat for 2–3 minutes, then egg, rice, chicken-stock powder, soy sauce, pepper, the remaining negi and the char siu go in, one batch at a time on a home burner.
Hayashi Rice: Japanese Beef and Onion Sauce over Rice with Red Wine and Demi-Glace (ハヤシライス)
How to make hayashi rice (ハヤシライス), the Japanese home-style yōshoku plate of thinly sliced beef, onion and mushrooms simmered with red wine and canned demi-glace and served over rice. Four servings, a step-by-step order from sautéing the onion to the final knob of butter, how to judge the sauce by its thickness, honest notes on swaps, and why the dish's name has no single settled origin.
Bulgogi Jumeokbap: Korean Rice Balls with Seasoned Beef Mixed Through (주먹밥)
How to make bulgogi jumeokbap, a Korean hand-shaped rice ball in which soy-and-mirin-marinated minced beef, toasted sesame, sea salt flakes and crumbled seasoned seaweed (gim jaban) are folded through warm short-grain rice and pressed into balls. Covers the marinade, frying the beef, folding without crushing the grains, shaping with wet hands, food-safety basics for minced beef, and how this version differs from other jumeokbap and from gimbap.
Bhuna Khichuri: Bangladeshi Rice and Pulses Fried, Then Cooked (ভুনা খিচুড়ি)
How to make bhuna khichuri (ভুনা খিচুড়ি), the Bangladeshi dish of aromatic rice and roasted pulses fried in oil with whole spices and then cooked covered in boiling water. Follows a published meat-free recipe with its original amounts, explains how to choose rice and pulses, how it differs from soft, porridge-style khichdi, and how to judge doneness by the grains rather than the clock.
Curd Rice (Thayir Sadam): South Indian Rice with Curd and a Mustard-Seed Tempering
How to make curd rice (Thayir Sadam / Daddojanam), the South Indian dish of soft mashed rice mixed with curd and finished with a sesame-oil tempering of mustard seeds, urad dal, curry leaves and asafoetida. A home version for 3 servings, with regional names, a note on its two different time listings, and other published versions for comparison.
Galho: A Vegetarian Pressure-Cooker Version of the Naga Soupy Rice Dish
How to make Galho, a soupy rice dish from Nagaland, using Pavani Gunikuntla's vegetarian pressure-cooker version with rice, spinach, green chilies, tomato and ginger-garlic paste. Covers the water range, the whistle count, safe lid handling, storage, and how this one home version relates to the wider family of Naga Galho.
Cơm Nắm Muối Vừng: Vietnamese Rice Balls with Sesame-Peanut Salt
How to make cơm nắm muối vừng, plain long-grain rice pressed into two round balls, cooled, sliced 1 cm thick and served with a separate bowl of toasted sesame, peanuts and coarse sea salt. Follows one home cook's recipe, with notes on choosing rice, roasting by colour, salting to taste, food hygiene, and how other Vietnamese versions differ.
Albap: Korean Fish Roe Rice in a Hot Earthenware Pot (알밥)
How to make albap (알밥), Korean fish roe rice: hot rice crisped in a ttukbaegi with stir-fried kimchi, flying fish roe, cucumber, yellow pickled radish, sprouts and seaweed, mixed at the table. Based on Maangchi's proportions, with a separately hard-boiled egg, how to choose and handle roe, what to do without a stone pot, and honest substitutions.
Bokkeumbap: Korean Fried Rice with Beef, Kimchi and Vegetables (볶음밥)
How to make Korean bokkeumbap (볶음밥) with beef, a little kimchi, colorful diced vegetables and oyster sauce, following Maangchi's home recipe for 2–3 servings. Covers the order of stir-frying over high heat, handling cold or freshly cooked rice, how it differs from kimchi fried rice, optional additions, and safe handling of leftover rice.
Arroz a la Tumbada: Veracruz's Soupy Red Seafood Rice
How to make arroz a la tumbada, the tomato-red, slightly soupy seafood rice of Veracruz's Sotavento region, following one six-serving Larousse Cocina recipe. Covers cooking the tomato first, searing the shrimp, frying the rice, adding clams halfway and the remaining seafood and herbs near the end, safe seafood cooking, how it differs from paella, and honest notes on herbs and callo de hacha outside Mexico.
Chitranna: South Indian Lemon Rice with Peanuts, Cashews and Curry Leaves (ಚಿತ್ರಾನ್ನ)
How to make chitranna (ಚಿತ್ರಾನ್ನ), the lemon rice that Karnataka Tourism describes as a popular Karnataka rice dish, following one fixed version of Dassana Amit's recipe. Cooked rice is tossed with a sesame-oil tempering of mustard seeds, urad dal, curry leaves and chilies, with turmeric and hing added off the heat and lemon juice mixed in last. Covers the order of the tempering, fixing common mistakes, variations and the dish's place in Karnataka.
Oshi Palav: Tajik Rice with Lamb, Carrots and Chickpeas
How to make oshi palav, the Tajik dish of rice, lamb, carrots and chickpeas, from one measured home recipe for 5 servings. Covers frying the meat and vegetables, simmering the broth with chickpeas before the rice goes in, cooking only the rice layer gently, judging doneness by softness rather than the clock, and the place of the dish at Tajik gatherings and in its regional variations.
Sicilian Arancini: Saffron Rice Croquettes with Beef Ragù
How to make eastern-Sicilian arancini from scratch: saffron rice cooked by absorption and wrapped around a thick beef ragù with peas and cheese, then coated in flour, egg and breadcrumbs and fried. Covers ingredient substitutions, safe cooling of cooked rice, shaping a cone that holds, frying temperature, fixing bursts, and the round-versus-cone story of Palermo and Catania.
Nasi Kuning: Balinese Yellow Rice Steamed with Coconut Milk and Aromatics
How to make nasi kuning following one recipe from a Balinese cookbook: turmeric water blended from fresh turmeric, coconut milk with garlic, lemongrass and galangal, and a two-stage steaming method. Also covers how nasi kuning differs from the cone-shaped tumpeng, how to choose ingredients, and how to avoid mixing up the different waters.
Arroz con Gandules: Puerto Rico's Festive Pigeon Pea Rice
Puerto Rico's classic of rice scented with pigeon peas, sofrito, and annatto. Heat control down to the crispy pegao at the bottom of the pot, choosing canned, frozen, or dried peas, substitutions, storage, and what to buy, with photos, plus the background of the Puerto Rican table and first-time pitfalls.
How to Make Risotto: The Basic Method for Al Dente Rice
A basic risotto from the ground up: choosing rice, adding broth, al dente, mantecare, storage, cheese substitutes, mushroom and Milanese variations, how it differs from paella, and how to rewarm leftovers, with heat levels and steps that work in a home kitchen.
Dirty Rice: Louisiana Rice with Chicken Livers, Ground Pork and the Holy Trinity
How to make dirty rice, a rice dish of southern Louisiana: preparing chicken livers so they are not gamey, cooking the holy trinity, adjusting moisture so the rice does not turn mushy, spices to gather, storage, reheating and menu ideas, written for a home kitchen.
Hineksa' Aga'ga': Chamorro Red Rice Recipe from Guam
Hineksa' aga'ga' is Chamorro red rice from Guam, cooked in annatto (achote) seed water with bacon, onion, garlic and green peas. A fiesta table staple.
Arroz Tapado: Peruvian Rice-Covered Beef Filling
Arroz tapado is a Peruvian home dish in which white rice covers a spiced beef filling. How to use ají panca and ají amarillo, cooking the filling so it holds together, regional differences, substitutes, molding, and storage, linking the local table to kitchen decisions, with tips for judging the firmness of the rice and the moisture of the filling.
Rasam Recipe: South India's Thin Soup of Tamarind Tang and Black Pepper
A recipe for South Indian rasam, with the tang of tamarind and the aroma of black pepper. How it differs in thickness from sambar, ingredients that vary by region, coarsely crushed spices, heat that never boils too hard, serving over rice, storage, substitutes and what to buy.
Shah Plov: Azerbaijan's Crowned Saffron Pilaf in a Golden Crust
Shah plov is Azerbaijan's festive saffron pilaf baked in a thin dough crust with dried fruit and chestnuts. See the dough, parboiling, layering and the flip.
Red Beans and Rice: Louisiana's Monday Dish
How to make red beans and rice, New Orleans' Monday dish: dried versus canned beans, the aromatic trinity, smoked sausage, why the rice is kept separate, the local background, storage, menus, a weeknight shortcut and common failures.
Locrio de Pollo: Dominican Chicken and Rice Cooked in One Pot
A recipe for locrio de pollo, a Dominican home-style dish. Bone-in chicken is browned in oil with burnt sugar, then cooked with tomato, olives, capers, squash, and rice in a single pot. Covers the story of Spain's yellow rice, how to make concón, the crispy rice at the bottom of the pot, and the heat that keeps it from scorching.