<P> 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 . </P> <Table> <Tr> <Th> Name </Th> <Th> Image </Th> <Th> Origin </Th> <Th> Description </Th> </Tr> <Tr> <Td> Akki rotti (ಅಕ್ಕಿ ರೊಟ್ಟಿ) </Td> <Td> </Td> <Td> India </Td> <Td> "Rice bread", a rice - based breakfast item unique to the state of Karnataka, India </Td> </Tr> <Tr> <Td> Albaloo polo آلبالو پلو </Td> <Td> </Td> <Td> Iran </Td> <Td> Sour (morello) cherries in pilaf rice, usually made with spices like saffron and advieh . </Td> </Tr> <Tr> <Td> American fried rice (Thai) </Td> <Td> </Td> <Td> Thailand </Td> <Td> This is a dish from Thai cuisine where the rice is fried with tomato ketchup and raisins </Td> </Tr> <Tr> <Td> Arancini </Td> <Td> </Td> <Td> Italy (Sicily) </Td> <Td> Breaded and deep fried stuffed rice balls </Td> </Tr> <Tr> <Td> Arroz caldo </Td> <Td> </Td> <Td> Philippines </Td> <Td> Thin rice porridge cooked with chicken, ginger, onions and garnished with spring onions, toasted garlic and calamansi </Td> </Tr> <Tr> <Td> Arroz chaufa </Td> <Td> </Td> <Td> Peru </Td> <Td> "Chow fun rice" Chinese fried rice with a Peruvian twist </Td> </Tr> <Tr> <Td> Arroz borracho </Td> <Td> </Td> <Td> Puerto Rico </Td> <Td> Rice cooked with sazón, sofrito, chickpeas, ground meat, and beer . </Td> </Tr> <Tr> <Td> Arroz con gandules </Td> <Td> </Td> <Td> Puerto Rico </Td> <Td> 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 . </Td> </Tr> <Tr> <Td> Arroz con huevo frito </Td> <Td> </Td> <Td> Central America and South America </Td> <Td> Rice with fried egg </Td> </Tr> <Tr> <Td> Arroz con pollo </Td> <Td> </Td> <Td> Spain </Td> <Td> "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 Republic where it is called locrio de pollo, and Saint Martin where it is called lokri or locreo . </Td> </Tr> <Tr> <Td> Arroz de lisa (mullet rice) </Td> <Td> </Td> <Td> Colombia, Caribbean region </Td> <Td> Traditionally served in bijao leaf with cooked cassava, a triangle of costeño cheese and a sauce of suero atollabuey </Td> </Tr> <Tr> <Td> Arroz negro </Td> <Td> </Td> <Td> Spain </Td> <Td> "Black rice", dish blackened with cuttlefish ink </Td> </Tr> <Tr> <Td> Baghali polo </Td> <Td> </Td> <Td> Iran </Td> <Td> This is rice with lima beans and dill . </Td> </Tr> <Tr> <Td> Bánh chưng </Td> <Td> </Td> <Td> Vietnam </Td> <Td> 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 . </Td> </Tr> <Tr> <Td> Ba - wan </Td> <Td> </Td> <Td> Taiwan </Td> <Td> 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 ." </Td> </Tr> <Tr> <Td> Bi pong moun </Td> <Td> </Td> <Td> Cambodia </Td> <Td> A rice and egg dish . Several variations exist . </Td> </Tr> <Tr> <Td> Bibimbap </Td> <Td> </Td> <Td> Korea </Td> <Td> Mixed vegetables on rice </Td> </Tr> <Tr> <Td> Bibingka </Td> <Td> </Td> <Td> Philippines </Td> <Td> A rice cake usually eatan during Christmas . May be topped with cottage cheese, salted egg or freshly grated shredded young coconut meat . </Td> </Tr> <Tr> <Td> Biko </Td> <Td> </Td> <Td> Philippines </Td> <Td> A sweet dish made of sticky rice cooked in coconut milk and sugar and topped with thick caramelized coconut syrup and latik </Td> </Tr> <Tr> <Td> Dan Bauk </Td> <Td> </Td> <Td> Myanmar </Td> <Td> Burmese style Biryani </Td> </Tr> <Tr> <Td> Biryani </Td> <Td> </Td> <Td> Indian subcontinent </Td> <Td> Preparation of spicy fried rice with meat, fish, chicken, and vegetables . </Td> </Tr> <Tr> <Td> Bisi bele bath </Td> <Td> </Td> <Td> India </Td> <Td> 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 . </Td> </Tr> <Tr> <Td> Bhaat </Td> <Td> </Td> <Td> Indian subcontinent </Td> <Td> Rice that has been cooked either by steaming or boiling . </Td> </Tr> <Tr> <Td> Bokkeumbap </Td> <Td> </Td> <Td> Korea </Td> <Td> Fried rice, usually with some other ingredient, like kimchi bokkeumbap (Kimchi fried rice) </Td> </Tr> <Tr> <Td> Boribap </Td> <Td> </Td> <Td> Korea </Td> <Td> Rice boiled with barley </Td> </Tr> <Tr> <Td> Boudin </Td> <Td> </Td> <Td> United States </Td> <Td> Cajun rice dressing stuffed into a sausage casing . </Td> </Tr> <Tr> <Td> Cabidela </Td> <Td> </Td> <Td> Portugal </Td> <Td> Rice with chicken or rabbit meat . </Td> </Tr> <Tr> <Td> Chakara pongali </Td> <Td> </Td> <Td> India </Td> <Td> </Td> </Tr> <Tr> <Td> Chalbap </Td> <Td> </Td> <Td> Korea </Td> <Td> Cooked sweet rice mixed with red beans, jujubes and chestnuts </Td> </Tr> <Tr> <Td> Chao </Td> <Td> </Td> <Td> Vietnam </Td> <Td> </Td> </Tr> <Tr> <Td> Chazuke </Td> <Td> </Td> <Td> Japan </Td> <Td> 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 . </Td> </Tr> <Tr> <Td> Chimichanga </Td> <Td> </Td> <Td> Mexico and parts of southern United States </Td> <Td> 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 . </Td> </Tr> <Tr> <Td> Carri </Td> <Td> </Td> <Td> Mauritius, Réunion </Td> <Td> Rice, with chicken or beef, tomatoes, chili and curry </Td> </Tr> <Tr> <Td> Chitranna </Td> <Td> </Td> <Td> India </Td> <Td> 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 . </Td> </Tr> <Tr> <Td> Ci fan tuan </Td> <Td> </Td> <Td> Shanghai (China), and Taiwan </Td> <Td> Prepared by tightly wrapping a piece of youtiao (fried dough) with glutinous rice . </Td> </Tr> <Tr> <Td> Claypot chicken rice </Td> <Td> </Td> <Td> China, Malaysia and Singapore </Td> <Td> 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 . </Td> </Tr> <Tr> <Td> Cơm tấm </Td> <Td> </Td> <Td> Vietnam </Td> <Td> 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 . </Td> </Tr> <Tr> <Td> Congee </Td> <Td> </Td> <Td> East, South, and Southeast Asia </Td> <Td> 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 . </Td> </Tr> <Tr> <Td> Coriander rice </Td> <Td> </Td> <Td> India </Td> <Td> Easily made by using boiled rice, coriander paste, oil, chana dal, cumin seeds, jeere, lemon juice and salt . </Td> </Tr> <Tr> <Td> Curd rice </Td> <Td> </Td> <Td> India </Td> <Td> Simple preparations are a mixture of boiled rice and yogurt . More complex variations also exist . </Td> </Tr> <Tr> <Td> Curry rice </Td> <Td> </Td> <Td> Japan, and also popular in other parts of East and Southeast Asia </Td> <Td> 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 . </Td> </Tr> <Tr> <Td> Dal bhat </Td> <Td> </Td> <Td> Indian subcontinent </Td> <Td> Rice and lentil soup </Td> </Tr> <Tr> <Td> Dirty Rice </Td> <Td> </Td> <Td> Cajun cuisine, Creole cuisine </Td> <Td> Pictured is dirty rice topped with a pork chop </Td> </Tr> <Tr> <Td> Dolma </Td> <Td> </Td> <Td> Armenia, Azerbaijan, Turkey, Middle East </Td> <Td> Eggplant, Zucchini, peppers, onion or tomatoes stuffed with rice . </Td> </Tr> <Tr> <Td> Dosa </Td> <Td> </Td> <Td> India </Td> <Td> Rice and lentil pancakes with origins in Udipi, Karnataka . Popular breakfast dish in South India . </Td> </Tr> <Tr> <Td> Étouffée </Td> <Td> </Td> <Td> Cajun, Creole cuisine </Td> <Td> 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 . </Td> </Tr> <Tr> <Td> Fried rice </Td> <Td> </Td> <Td> China </Td> <Td> Pictured is Chinese - style fried rice from Singapore </Td> </Tr> <Tr> <Td> Fried rice (Philippines) </Td> <Td> </Td> <Td> Philippines </Td> <Td> Day old rice fried in oil with a lot of garlic, usually eaten for breakfast with dried fish, egg and tomatoes . </Td> </Tr> <Tr> <Td> Gai fan </Td> <Td> </Td> <Td> China, Taiwan </Td> <Td> Cooked rice covered with another dish . </Td> </Tr> <Tr> <Td> Gallo pinto </Td> <Td> </Td> <Td> Central American countries such as Costa Rica and Nicaragua </Td> <Td> A Central American version of rice and beans </Td> </Tr> <Tr> <Td> Gimbap </Td> <Td> </Td> <Td> Korea </Td> <Td> Rice wrapped in seaweed </Td> </Tr> <Tr> <Td> Glutinous rice cakes </Td> <Td> </Td> <Td> </Td> <Td> E.g. mochi (Japan), Ddeok (Korea), tangyuan, niangao, zongzi (China), and many varieties of Thai and Laotian cakes . </Td> </Tr> <Tr> <Td> Goto </Td> <Td> </Td> <Td> Philippines </Td> <Td> Thin rice porridge cooked with strips of ox - tripe, ginger, onion, garlic, and garnished with spring onions and calamansi . </Td> </Tr> <Tr> <Td> Gumbo </Td> <Td> </Td> <Td> Cajun, Creole </Td> <Td> Considered a soup but served over rice . </Td> </Tr> <Tr> <Td> Hainanese chicken rice </Td> <Td> </Td> <Td> China </Td> <Td> </Td> </Tr> <Tr> <Td> Hainanese curry rice </Td> <Td> </Td> <Td> Singapore </Td> <Td> A Singaporean rice dish consisting of steamed white rice smothered in a mess of curries and gravy . </Td> </Tr> <Tr> <Td> Havij Polo </Td> <Td> </Td> <Td> Iran </Td> <Td> Carrot Rice with minced meat balls usually cooked in Tehran and other cities of Iran </Td> </Tr> <Tr> <Td> Hoppin' John </Td> <Td> </Td> <Td> Southern United States </Td> <Td> Rice, black eyed beans and pork </Td> </Tr> <Tr> <Td> Horchata </Td> <Td> </Td> <Td> Mexico </Td> <Td> Sugared rice milk . </Td> </Tr> <Tr> <Td> Htamin Baung </Td> <Td> </Td> <Td> Myanmar </Td> <Td> Steamed rice cooked with chicken and vegetables, of Chinese origin </Td> </Tr> <Tr> <Td> Idli </Td> <Td> </Td> <Td> India </Td> <Td> 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 . </Td> </Tr> <Tr> <Td> Imbul Kiribath </Td> <Td> </Td> <Td> Sri Lanka </Td> <Td> Tightly wrapped Kiribath with treacle soaked scraped coconut (Pani - pol) in it . </Td> </Tr> <Tr> <Td> Indonesian rice table </Td> <Td> </Td> <Td> Indonesia </Td> <Td> Rice accompanied by side dishes served in small portions . Usually known as Rijsttafel </Td> </Tr> <Tr> <Td> Iskilip Dolmasi </Td> <Td> </Td> <Td> Turkey </Td> <Td> 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 . </Td> </Tr> <Tr> <Td> Jambalaya </Td> <Td> </Td> <Td> Cajun, Creole </Td> <Td> Meat - seafood - vegetable stock to which rice is added . </Td> </Tr> <Tr> <Td> Jíbaro </Td> <Td> </Td> <Td> Puerto Rico </Td> <Td> Yellow - rice cooked with annatto oil, sofrito, and spices with a fried egg on top . </Td> </Tr> <Tr> <Td> Jiuniang </Td> <Td> </Td> <Td> China </Td> <Td> This is a sweet dish made from fermenting sticky rice with yeast . This can be eaten alone steamed, or is added to other foods . </Td> </Tr> <Tr> <Td> Jollof rice </Td> <Td> </Td> <Td> West Africa </Td> <Td> tomato and pepper based stew to which rice is added and boiled in, and usually served with chicken, salad and fried plantain . </Td> </Tr> <Tr> <Td> Ofada rice </Td> <Td> </Td> <Td> Nigeria </Td> <Td> Ofada rice is a local Nigerian Delicacy eaten in Palm leaves.It is made from locally produced grown rice It is usually garnished with cow meat parts and fried ground pepper </Td> </Tr> <Tr> <Td> Juk </Td> <Td> </Td> <Td> Korea </Td> <Td> Generic term for porridge made from rice . There are many different varieties . </Td> </Tr> <Tr> <Td> Kabsa </Td> <Td> </Td> <Td> KSA, Jordan </Td> <Td> Rice (usually long - grain, mostly basmati) cooked with meat, spices and vegetables . </Td> </Tr> <Tr> <Td> Kateh </Td> <Td> </Td> <Td> Iran </Td> <Td> A simple sticky - rice dish from Mazandaran and Gilan . </Td> </Tr> <Tr> <Td> Kande Pohe </Td> <Td> </Td> <Td> India </Td> <Td> A simple flattened rice dish from Maharashtra usually eaten as breakfast . </Td> </Tr> <Tr> <Td> Katsudon </Td> <Td> </Td> <Td> Japan </Td> <Td> A bowl of rice topped with a deep - fried pork cutlet, egg, and condiments . </Td> </Tr> <Tr> <Td> Kedgeree </Td> <Td> </Td> <Td> India </Td> <Td> Flaked fish (usually smoked haddock), boiled rice, eggs and butter . </Td> </Tr> <Tr> <Td> Ketupat </Td> <Td> </Td> <Td> Indonesia, Malaysia </Td> <Td> (Also called Lontong) - Rice wrapped in coconut leaves weaved pouch, boiled and serve with other food such as Satay, vegetables, fried chicken, curry, etc . </Td> </Tr> <Tr> <Td> Khao kan chin </Td> <Td> </Td> <Td> Thailand </Td> <Td> 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 . </Td> </Tr> <Tr> <Td> Khao kha mu </Td> <Td> </Td> <Td> Thailand </Td> <Td> Originally a Thai Chinese dish, it is rice served with sliced pork leg that has been stewed in soy sauce and spices </Td> </Tr> <Tr> <Td> Khao khluk kapi </Td> <Td> </Td> <Td> Thailand </Td> <Td> Rice is fried with shrimp paste and served with sweet pork, sour mango, fried shrimp, chillies and shallots . </Td> </Tr> <Tr> <Td> Khao lam </Td> <Td> </Td> <Td> Thailand </Td> <Td> 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 . </Td> </Tr> <Tr> <Td> Khao man kai </Td> <Td> </Td> <Td> Thailand </Td> <Td> 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 . </Td> </Tr> <Tr> <Td> Khao mok </Td> <Td> </Td> <Td> Thailand </Td> <Td> The Thai version of a biryani, it is typical of Thai - Muslim cuisine . </Td> </Tr> <Tr> <Td> Khao na pet </Td> <Td> </Td> <Td> Thailand </Td> <Td> The Thai version of a Cantonese style roast duck served with rice </Td> </Tr> <Tr> <Td> Khao niao mamuang </Td> <Td> </Td> <Td> Thailand </Td> <Td> Sticky rice cooked in sweetened thick coconut milk, served with slices of ripe mango </Td> </Tr> <Tr> <Td> Khao phat kaeng kiao wan </Td> <Td> </Td> <Td> Thailand </Td> <Td> Rice fried with green curry </Td> </Tr> <Tr> <Td> Khao phat kaphrao </Td> <Td> </Td> <Td> Thailand </Td> <Td> Rice fried with holy basil and meat </Td> </Tr> <Tr> <Td> Khao phat nam liap </Td> <Td> </Td> <Td> Thailand </Td> <Td> Rice fried with the fruit of the Canarium album </Td> </Tr> <Tr> <Td> Khao tom mat </Td> <Td> </Td> <Td> Thailand </Td> <Td> A traditional Thai dessert made from sticky rice, coconut milk, and bananas . It's usually wrapped in banana leaf or coconut leaf . </Td> </Tr> <Tr> <Td> Khao tom pla </Td> <Td> </Td> <Td> Thailand </Td> <Td> A rice soup with fish </Td> </Tr> <Tr> <Td> Kheer </Td> <Td> </Td> <Td> Indian subcontinent </Td> <Td> Sweet dish of rice cooked in milk, dry fruit and sugar . Cooled before serving . </Td> </Tr> <Tr> <Td> Khichdi </Td> <Td> </Td> <Td> Indian subcontinent </Td> <Td> Rice cooked with lentils, vegetables and spices </Td> </Tr> <Tr> <Td> Kiribath </Td> <Td> </Td> <Td> Sri Lanka </Td> <Td> Cooked with milk . Also known as Milk - rice </Td> </Tr> <Tr> <Td> Kongbap </Td> <Td> </Td> <Td> Korea </Td> <Td> Brown or white rice cooked together with beans (and sometimes also other grains) </Td> </Tr> <Tr> <Td> Kushari </Td> <Td> </Td> <Td> Egypt </Td> <Td> Rice, lentils, chickpeas and macaroni topped with tomato sauce and fried onion </Td> </Tr> <Tr> <Td> Lemang </Td> <Td> </Td> <Td> Indonesia, Malaysia </Td> <Td> Glutinous rice with coconut milk cooked in bamboo stalks over open fire . Traditional dish of the Minangkabau people accompanying Rendang . </Td> </Tr> <Tr> <Td> Lime rice </Td> <Td> </Td> <Td> India </Td> <Td> </Td> </Tr> <Tr> <Td> Loco Moco </Td> <Td> </Td> <Td> Hawaii, United States </Td> <Td> A bowl of rice topped with a meat patty and gravy, and with a sunny side up egg on top . </Td> </Tr> <Tr> <Td> Lokri </Td> <Td> </Td> <Td> Saint Martin </Td> <Td> Rice, bite - size pieces of chicken, mixed vegetables, spices (also called locreo or locrio). </Td> </Tr> <Tr> <Td> Loobia Polo </Td> <Td> </Td> <Td> Central Iran </Td> <Td> Green beans rice with tomato paste, meat and other spices, cooked in . </Td> </Tr> <Tr> <Td> Lor Mai Ka </Td> <Td> </Td> <Td> China </Td> <Td> Glutinous rice </Td> </Tr> <Tr> <Td> Lugaw </Td> <Td> </Td> <Td> Philippines </Td> <Td> Rice congee </Td> </Tr> <Tr> <Td> Lumpia </Td> <Td> </Td> <Td> Philippines </Td> <Td> Spring rolls wrapper made from rice flour . </Td> </Tr> <Tr> <Td> Maifun </Td> <Td> </Td> <Td> Asia </Td> <Td> 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). </Td> </Tr> <Tr> <Td> Mandi </Td> <Td> </Td> <Td> Yemen </Td> <Td> Rice cooked with meat (lamb or chicken), and a mixture of spices . </Td> </Tr> <Tr> <Td> Mansaf </Td> <Td> </Td> <Td> Iraq, Jordan, Palestine, Saudi Arabia and Syria </Td> <Td> Rice is cooked separately, lamb meat is cooked in a sauce of fermented dried yogurt and served with rice or bulgur . </Td> </Tr> <Tr> <Td> Maqluba </Td> <Td> </Td> <Td> Middle - East </Td> <Td> 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 . </Td> </Tr> <Tr> <Td> Moa'amar </Td> <Td> </Td> <Td> Egypt </Td> <Td> 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 . </Td> </Tr> <Tr> <Td> Mont di </Td> <Td> </Td> <Td> Myanmar </Td> <Td> 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 . </Td> </Tr> <Tr> <Td> Mont Lin - ma - ya </Td> <Td> </Td> <Td> Myanmar </Td> <Td> 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 . </Td> </Tr> <Tr> <Td> Mosaranna </Td> <Td> </Td> <Td> India </Td> <Td> 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 . </Td> </Tr> <Tr> <Td> Mujaddara </Td> <Td> </Td> <Td> Iraq, Jordan, Lebanon, Palestine and Syria </Td> <Td> Rice with lentel and friend rice . Serviced with yougurt and salad </Td> </Tr> <Tr> <Td> Nasi Campur </Td> <Td> </Td> <Td> Indonesia, Malaysia </Td> <Td> (Literally "mixed rice" in both Indonesian and Malaysian; in addition also called nasi rames in Indonesia) refers to a dish of rice topped with various meat and vegetable dishes, peanuts, eggs and fried - shrimp krupuk . </Td> </Tr> <Tr> <Td> Nasi Dagang </Td> <Td> </Td> <Td> Malaysia </Td> <Td> Rice steamed in coconut milk, fish curry and extra ingredients such as fried shaved coconut, hard - boiled eggs and vegetable pickles . </Td> </Tr> <Tr> <Td> Nasi goreng </Td> <Td> </Td> <Td> Indonesia, Malaysia </Td> <Td> This is type of fried rice usually cooked with shrimp paste, chicken, meat, salted fish or / and vegetables . </Td> </Tr> <Tr> <Td> Nasi kandar </Td> <Td> </Td> <Td> Malaysia </Td> <Td> Famously served by local Indian Muslims, and very popular in Penang . </Td> </Tr> <Tr> <Td> Nasi kapau </Td> <Td> </Td> <Td> Indonesia </Td> <Td> Nasi Kapau is a Minang steamed rice topped with various choices of dishes originated from Nagari Kapau, Bukittinggi, West Sumatra, Indonesia </Td> </Tr> <Tr> <Td> Nasi kerabu </Td> <Td> </Td> <Td> Malaysia </Td> <Td> Dish from Kelantan, consisting of rice with various wild herbs and spices, grated coconut and dried shrimp or fish </Td> </Tr> <Tr> <Td> Nasi kuning </Td> <Td> </Td> <Td> Indonesia </Td> <Td> (Indonesian for: "yellow rice"), or sometimes called Nasi Kunyit (Indonesian for: "turmeric rice"), is an Indonesian rice dish cooked with coconut milk and turmeric, </Td> </Tr> <Tr> <Td> Nasi lemak </Td> <Td> </Td> <Td> Malaysia </Td> <Td> Coconut steamed rice </Td> </Tr> <Tr> <Td> Nasi Padang </Td> <Td> </Td> <Td> Indonesia </Td> <Td> 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 . </Td> </Tr> <Tr> <Td> Nasi tumpang </Td> <Td> </Td> <Td> Malaysia </Td> <Td> rice with different layer of dishes wrapped in a cone shape with banana leaf packed </Td> </Tr> <Tr> <Td> Nasi uduk </Td> <Td> </Td> <Td> Indonesia </Td> <Td> Steamed rice cooked in coconut milk </Td> </Tr> <Tr> <Td> Nurungji </Td> <Td> </Td> <Td> Korea </Td> <Td> 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' (눌 은) in Korean and nurungji derives from this adjective . </Td> </Tr> <Tr> <Td> Okowa </Td> <Td> </Td> <Td> Japan </Td> <Td> Sticky glutinous rice mixed with all kinds of vegetables or meat and steamed </Td> </Tr> <Tr> <Td> Onigiri </Td> <Td> </Td> <Td> Japan </Td> <Td> Short grained rice formed into balls with or without savory fillings, a popular snack . </Td> </Tr> <Tr> <Td> Orez Shu'it </Td> <Td> </Td> <Td> Israel </Td> <Td> consisting of white beans cooked in a tomato paste and served on white rice . </Td> </Tr> <Tr> <Td> Pabellón criollo </Td> <Td> </Td> <Td> Venezuela </Td> <Td> Rice, shredded beef and stewed black beans . </Td> </Tr> <Tr> <Td> Paella </Td> <Td> </Td> <Td> Spain </Td> <Td> </Td> </Tr> <Tr> <Td> Pancit bihon </Td> <Td> </Td> <Td> Philippines </Td> <Td> 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 </Td> </Tr> <Tr> <Td> Panta bhat </Td> <Td> </Td> <Td> Indian subcontinent </Td> <Td> A lightly fermented rice - based dish consumed in Bangladesh and the eastern Indian states of West Bengal and Assam . </Td> </Tr> <Tr> <Td> Pares </Td> <Td> </Td> <Td> Philippines </Td> <Td> A dish composed of rice, topped with beef braised with soy sauce seasoned with and garnished with spring onions </Td> </Tr> <Tr> <Td> Perde pilavı </Td> <Td> </Td> <Td> Turkey </Td> <Td> A special pilav with chicken meat, all wrapped inside yufka, thin Turkish dough, and cooked in an oven </Td> </Tr> <Tr> <Td> Phở </Td> <Td> </Td> <Td> Vietnam </Td> <Td> Rice noodle soup </Td> </Tr> <Tr> <Td> Pilaf </Td> <Td> </Td> <Td> Indian subcontinent, Iran, Turkey </Td> <Td> 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 . </Td> </Tr> <Tr> <Td> Platillo Moros y Cristianos </Td> <Td> </Td> <Td> Cuba </Td> <Td> Rice and beans </Td> </Tr> <Tr> <Td> Plov </Td> <Td> </Td> <Td> Central Asia </Td> <Td> Medium grain rice with carrots, onions, spices, lamb, and cottonseed oil </Td> </Tr> <Tr> <Td> Pongal </Td> <Td> </Td> <Td> India </Td> <Td> 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 . </Td> </Tr> <Tr> <Td> Puffed rice cakes </Td> <Td> </Td> <Td> Indian subcontinent </Td> <Td> Commonly used in breakfast cereal or snack foods, and served as a popular street food . </Td> </Tr> <Tr> <Td> Pulihora </Td> <Td> </Td> <Td> India </Td> <Td> Pulihora is rice seasoned with tamarind . </Td> </Tr> <Tr> <Td> Puso </Td> <Td> </Td> <Td> Cebu, Philippines </Td> <Td> Rice filled inside a pouch made with woven strips of coconut frond then boiled . </Td> </Tr> <Tr> <Td> Puto </Td> <Td> </Td> <Td> Philippines </Td> <Td> 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 . </Td> </Tr> <Tr> <Td> Puttu </Td> <Td> </Td> <Td> India </Td> <Td> Pictured is puttu and kadalakkari . </Td> </Tr> <Tr> <Td> Red beans & rice </Td> <Td> </Td> <Td> New Orleans, United States </Td> <Td> Staple made with kidney beans, ham bones, pickled pork, andouille sausage, onion, celery, bell pepper and seasonings . </Td> </Tr> <Tr> <Td> Rice and curry </Td> <Td> </Td> <Td> Indian subcontinent </Td> <Td> 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 . </Td> </Tr> <Tr> <Td> Rice and gravy </Td> <Td> </Td> <Td> United States </Td> <Td> A staple of Creole and Cajun cuisine </Td> </Tr> <Tr> <Td> Rice and peas </Td> <Td> </Td> <Td> Caribbean </Td> <Td> Rice with kidney beans, black - eyed peas or pigeon peas </Td> </Tr> <Tr> <Td> Rice - A-Roni </Td> <Td> </Td> <Td> United States </Td> <Td> Pilaf - like boxed food mix that consists of rice, vermicelli pasta, and seasonings . </Td> </Tr> <Tr> <Td> Rice bath </Td> <Td> </Td> <Td> India </Td> <Td> A seasoned rice with vegetables (Such as egg - plant, peas, tomato), a breakfast dish from Karnataka, India </Td> </Tr> <Tr> <Td> Rice bread </Td> <Td> </Td> <Td> </Td> <Td> Bread made from rice flour . </Td> </Tr> <Tr> <Td> Rice cakes </Td> <Td> </Td> <Td> Asia </Td> <Td> 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 . </Td> </Tr> <Tr> <Td> Rice congee </Td> <Td> </Td> <Td> East, Southeast, and South Asia </Td> <Td> Also called Rice Porridge - a watery rice gruel eaten with various additions or side dishes . </Td> </Tr> <Tr> <Td> Rice Krispies </Td> <Td> </Td> <Td> United States </Td> <Td> A breakfast cereal made of crisped rice . Rice Krispies are also used to make Rice Krispies treats by combining the cereal with melted marshmallows . </Td> </Tr> <Tr> <Td> Rice noodle roll </Td> <Td> </Td> <Td> China </Td> <Td> </Td> </Tr> <Tr> <Td> Rice pudding </Td> <Td> </Td> <Td> Worldwide </Td> <Td> Sweet dish of rice cooked in milk, coconut milk or other thickening liquid . Eaten with various spices, fruits, condiments, etc. in different regions . </Td> </Tr> <Tr> <Td> Risotto </Td> <Td> </Td> <Td> Italy </Td> <Td> Rice dish made by first frying in butter after which broth is added . </Td> </Tr> <Tr> <Td> Riz gras </Td> <Td> </Td> <Td> Burkino Faso </Td> <Td> A dish with meat and vegetables atop rice . </Td> </Tr> <Tr> <Td> Sandige </Td> <Td> </Td> <Td> India </Td> <Td> Deep fried meal accompaniment made with rice, sago and ash gourd </Td> </Tr> <Tr> <Td> San Pyote </Td> <Td> </Td> <Td> Myanmar </Td> <Td> Burmese rice congree with either duck or fish </Td> </Tr> <Tr> <Td> Sarma </Td> <Td> </Td> <Td> Turkey, Azerbaijan, Armenia </Td> <Td> Grape or cabbage leaves stuffed (rolled with) rice, various herbs and spices . </Td> </Tr> <Tr> <Td> Sel roti </Td> <Td> </Td> <Td> Indian subcontinent </Td> <Td> Ring shaped bread made from rice flour and eaten during Hindu festivals, especially Tihar . </Td> </Tr> <Tr> <Td> Serabi </Td> <Td> </Td> <Td> Indonesia </Td> <Td> 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 . </Td> </Tr> <Tr> <Td> Sholeh Zard </Td> <Td> </Td> <Td> Iran </Td> <Td> This is a saffron rice dessert with nuts and rosewater </Td> </Tr> <Tr> <Td> Shrimp Creole </Td> <Td> </Td> <Td> Louisiana Creole cuisine </Td> <Td> 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 . </Td> </Tr> <Tr> <Td> Shwe Htamin </Td> <Td> </Td> <Td> Myanmar </Td> <Td> Burmese dessert dish . Baked sweetened glutinous rice and jaggery </Td> </Tr> <Tr> <Td> Shwe Yin Aye </Td> <Td> </Td> <Td> Myanmar </Td> <Td> Dessert dish consisting of glutinous rice, coconut milk and jelly </Td> </Tr> <Tr> <Td> Sinangag </Td> <Td> </Td> <Td> Philippines </Td> <Td> Fried rice sauteed in garlic . A vital part of the "silog" meal ("Sinangag at Itlog"; trans: "fried rice and egg") </Td> </Tr> <Tr> <Td> Siopao </Td> <Td> </Td> <Td> China, Japan, Philippines, Thailand </Td> <Td> Steamed meat dumpling made with rice flour </Td> </Tr> <Tr> <Td> Spanish rice </Td> <Td> </Td> <Td> Mexico </Td> <Td> Side dish made from white rice, tomatoes, garlic, onions, green and red bell peppers and other ingredients . </Td> </Tr> <Tr> <Td> Steamed rice </Td> <Td> </Td> <Td> East and Southeast Asia </Td> <Td> </Td> </Tr> <Tr> <Td> Steaming rice soup </Td> <Td> </Td> <Td> China </Td> <Td> </Td> </Tr> <Tr> <Td> Stir fry </Td> <Td> </Td> <Td> China </Td> <Td> Pictured is Thai Phat naem sai khai, sausage of rice - fermented raw pork skin stir fried with egg . </Td> </Tr> <Tr> <Td> Suman </Td> <Td> </Td> <Td> Philippines </Td> <Td> Sticky rice cooked with coconut milk and sugar and wrapped in banana or coconut leaves . </Td> </Tr> <Tr> <Td> Sushi </Td> <Td> </Td> <Td> Japan </Td> <Td> Sticky rice flavored with vinegar and sugar, with various fillings or toppings </Td> </Tr> <Tr> <Td> Sweet saffron rice </Td> <Td> </Td> <Td> India </Td> <Td> Dish consisting of joha rice, sugar and saffron </Td> </Tr> <Tr> <Td> Şehriyeli pilav, pilaf with orzo </Td> <Td> </Td> <Td> Turkey </Td> <Td> Dish consisting of rice, with orzo </Td> </Tr> <Tr> <Td> Tangyuan </Td> <Td> </Td> <Td> China, Taiwan </Td> <Td> 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 like the 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 signifies good luck in Chinese culture (but red dye added to the white results in pink). Sometimes savory or sweet stuffings (such as red bean paste) are added . </Td> </Tr> <Tr> <Td> Tapai </Td> <Td> </Td> <Td> Indonesia </Td> <Td> </Td> </Tr> <Tr> <Td> Teurgoule </Td> <Td> </Td> <Td> France </Td> <Td> rice pudding that is a speciality of Normandy </Td> </Tr> <Tr> <Td> Thai fried rice </Td> <Td> </Td> <Td> Thailand </Td> <Td> </Td> </Tr> <Tr> <Td> Thalassery biryani </Td> <Td> </Td> <Td> India </Td> <Td> 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 . </Td> </Tr> <Tr> <Td> Waakye </Td> <Td> (()) </Td> <Td> Ghana </Td> <Td> Rice and beans cooked with waakye leaves to give it a brownish colour . Eaten with shito and eggs, meat or fish . </Td> </Tr> <Tr> <Td> Xôi </Td> <Td> </Td> <Td> Vietnam </Td> <Td> </Td> </Tr> <Tr> <Td> Yabra' </Td> <Td> </Td> <Td> Middle East, Turkey </Td> <Td> Grape leaves stuffed with rice and cooked with vegetables . The dish name differs from one country to another . </Td> </Tr> <Tr> <Td> Yakimochi </Td> <Td> </Td> <Td> Japan </Td> <Td> 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 . </Td> </Tr> <Tr> <Td> Yay Monte </Td> <Td> </Td> <Td> Myanmar </Td> <Td> Thin savory rice pancake with boiled garden peas, spring onions and salted sesame garnish </Td> </Tr> <Tr> <Td> Yeung Chow fried rice </Td> <Td> </Td> <Td> China </Td> <Td> 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 . </Td> </Tr> <Tr> <Td> Yin yang fried rice </Td> <Td> </Td> <Td> Hong Kong </Td> <Td> 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 . </Td> </Tr> <Tr> <Td> Zarda </Td> <Td> </Td> <Td> Indian subcontinent </Td> <Td> Sweet dish of rice cooked in clarified butter / banaspati oil with a variety of dried fruits such as orange in color </Td> </Tr> <Tr> <Td> Zeera rice </Td> <Td> </Td> <Td> India </Td> <Td> Steamed rice, Zeera (cumin), Zeera powder, ginger - garlic paste, salt, oil, chana dal and red chillies . </Td> </Tr> <Tr> <Td> Zereshk polo </Td> <Td> </Td> <Td> Qazvin Province, Iran </Td> <Td> This is caramelized barberries sprinkled on plain buttery basmati rice and served usually with chicken . </Td> </Tr> <Tr> <Td> Zongzi </Td> <Td> </Td> <Td> China </Td> <Td> Glutinous rice, stuffed with various ingredients and wrapped in bamboo leaves </Td> </Tr> <Tr> <Td> Uppudu pindi </Td> <Td> </Td> <Td> India </Td> <Td> A rice dish made from rice flour, made like upma, eaten in Telangana . </Td> </Tr> <Tr> <Td> Zosui </Td> <Td> </Td> <Td> Japan </Td> <Td> A rice soup made from pre-cooked rice and water . Leftover soup from nabe is often re-used for zosui . </Td> </Tr> </Table> <Tr> <Th> Name </Th> <Th> Image </Th> <Th> Origin </Th> <Th> Description </Th> </Tr>

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