This document lists over 100 rice dishes from around the world, organized alphabetically by name. It includes popular rice dishes like biryani, fried rice, risotto, paella as well as lesser known specialties like arroz con gandules from Puerto Rico, baghali polo from Iran, and bhat from India, Pakistan and Bangladesh. The rice dishes span various cooking methods and include plain rice preparations alongside rice combined with meats, seafood, vegetables and spices in stews, curries and other mixed rice dishes. Regional specialties are highlighted from cultures in Asia, Europe, Africa, the Americas and more.

1. A
 Arroz con gandules A Puerto Rican national dish.
 Arroz con pollo "rice with chicken" (Central and South America)

2.  Arroz caldo (Philippines) Thin rice porridge cooked with chicken, ginger, onions and
garnished with spring onions and calamansi
 Arroz con huevo frito rice with fried egg (Central and South America)
 Arroz chaufa "chow fun rice" (Peru) Chinese fried rice with a Peruvian twist
 Arroz negro "black rice", Valencian dish blackened with cuttlefish ink

3.  Akki rotti (India) "rice bread".
B
 Baghali polo (Iran) is rice with lima beans and dill.
 Bánh chưng (Vietnam)

4.  Biryani, South Asian preparation of oily spicy rice with meat, fish, chicken, and
vegetables.
 Bisi bele bath is a spicy preparation of rice, a speciality of Karnataka.
 Bi pong moun a rice and egg dish, Cambodia
 Bibimbap (Korean) mixed vegetables on rice
 Bibingka (Philippines), a rice cake . May be topped with cottage cheese, salted egg or
freshly grated shredded young coconut meat.

5.  Biko (Philippines) a sweet dish made of sticky rice cooked in coconut milk and sugar and
topped with thick caramelized coconut syrup and latik
 Bokkeumbap (Korean) fried rice, usually with some other ingredient, like kimchi
bokkeumbap (Kimchi fried rice)
 Bhat (Indian, Pakistani, Bangladeshi dish of rice)
 Boribap (Korean) Rice boiled with barley
C
 Cabidela, Portuguese rice with chicken or rabbit meat.
 Chalbap Cooked sweet rice mixed with red beans, jujubes and chestnuts
 Chitranna(India) is a rice preparation made by sauting groundnut,sesaeme seeds , red
chilli and turmeric in oil and adding it to cooked rice and mixing.
 Rice congee, a type of porridge
 Curd rice, (India)
 Curry (India and a large part of Asia)
 Rice cakes, either
o Puffed rice cakes
o Glutinous rice cakes, e.g. mochi (Japan), Ddeok (Korea)
 Cơm tấm (Vietnam)
 Coriander rice (South Indian) Easily made by using boiled rice, coriander paste, oil,
chana dal, cumin seeds, jeere, lemon juice and salt.
 Ci fan tuan (China - Shanghai and Taiwan)hi.

6. D
 Dahl baht (India) rice and lentil soup
 Dan Bauk (Myanmar) Burmese style Biryani
 Dosa / Dosay (India) Rice and lentil pancakes with origins in Udipi, Karnataka. Popular
breakfast dish in South India.
 Dirty Rice (Cajun/Creole)

7.  Dolma (Turkey) Egg-plant or Paprika or Tomatoes stuffed with rice.
E
 Étouffée (Cajun/Creole cuisine)

8. F
 Fried rice (China)
 Fried rice (Philippines) day old rice fried in oil with a lot of garlic, usually eaten for
breakfast with dried fish, egg and tomatoes.

9. G
 Gaifan (China, Taiwan) Cooked rice covered with dish you ordered.
 Gallo pinto (Nicaragua/Costa Rica) Central American take on rice and beans

10.  Gimbap (Korea), rice wrapped in seaweed
 Gumbo (Cajun/Creole), considered a soup but served over rice.
 Goto (Philippines), Thin rice porridge cooked with strips of ox-tripe, ginger, onion,
garlic, and garnished with spring onions and calamansi.

11. H
 Hainanese chicken rice - A rice dish of Chinese origin popular in Singapore, Malaysia
and Thailand
 Htamin Baung - (Myanmar) - steamed rice cooked with chicken and vegetables, of
Chinese origin
 Hoppin' John - (Southern United States) - rice and cowpeas

12.  Horchata - (Mexico) - sugared rice milk.
 Havij Polo (Carrat Rice) with minched meat balls usually cooked in Tehran & other cities
of Iran
I
 Idli(India) steamed rice cakes, made with lentils or other pulses.
 Indonesian rice table rice accompanied by side dishes served in small portions

13. J
 Jambalaya (Cajun/Creole) meat-seafood-vegetable stock to which rice is added..
 Jollof rice (West Africa) tomato and pepper based stew to which rice is added and boiled
in, and usually served with chicken, salad and fried plantain.

14.  Juk (Korea) Generic term for porridge made from rice; there are many different varieties.
K
 Kateh (Persia/Iran); a simple Persian sticky-rice dish.
 Katsudon (Japan); a bowl of rice topped with a deep-fried pork cutlet, egg, and
condiments.

15.  Kedgeree (Anglo-Indian) flaked fish (usually smoked haddock), boiled rice, eggs and
butter.
 Ketupat (Indonesia) (also called Lontong) - Rice wrapped in coconut leaves weaved
pouch, boiled and serve with other food such as Satay, vegetables, fried chicken, curry,
etc.

16.  Khichdi (Pakistan/India/Bangladesh) Rice cooked with lentils, vegetables and spices
 Kheer (Pakistan/India/Bangladesh) Sweet dish of rice cooked in milk,dry fruit and sugar.
Cooled before serving
 Kiribath (Sri Lanka) Cooked with milk. Also known as Milk-rice
 Kongbap (Korea) - brown or white rice cooked together with beans (and sometimes also
other grains)

17. L
 Lemang (Indonesia) - glutinous rice with coconut milk cooked in bamboo stalks over
open fire. Traditional dish of the Minangkabau people accompanying Rendang.
 Loco Moco (Hawaii, U.S.) a bowl of rice topped with a meat patty and gravy, and with a
sunny side up egg on top.

18.  Lugaw (Philippines) rice congee
 Lumpia (Philippines) spring rolls wrapper made from rice flour.
 Loobia Polo (Green Beans Rice) with tomato paste, meat and other spices, cooked in
Central provience in Iran.
 Lor Mai Kai (Glutinous Rice, China)

19. M
 Maqluba (Middle-East) - Consisting of rice and eggplant or cauliflower casserole that is
then turned upside down when served. The dish can include fried tomatoes, carrots,
potatoes, cauliflower, eggplant and chicken or lamb. When the casserole is inverted, the
top is bright red from the tomatoes that now form the top layer and cover the golden
eggplant.
 Moa'amar (Rice with milk and chicken soup) - A sort of rice made by adding milk and
chicken soup to the rice and letting it into the oven. Eaten instead of white rice. Very
popular in Egypt.
 Mosaranna (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.

20.  Mont Di (Myanmar) - a thin rice noodle dish, a semi staple dish of Rakhine State.
Rakhine Mont de is either a salad with dry roasted conger eel and chili or as a soup.
Mandalay mont de is with larger rice noodles, with meat based sauce.
 Mont Lin-ma-ya (Myanmar) - literally Husband and Wife or Couple Snack. It is a fritter
made with rice flour, where two halves (thus 'Couple') are fried with quail eggs, steamed
garden beans, spring onions. The halves are then connected and sprickled with salted
roasted sesame.
N
 Nasi Campur
 Nasi Dagang
 Nasi goreng (Malaysia/Indonesia),

21.  Nasi Kerabu (Malaysia) - Dish from Kelantan, consisting of rice with various wild herbs
and spices, grated coconut and dried shrimp or fish
 Nasi Kuning
 Nasi lemak (Malaysia / Indonesia / Singapore), coconut steamed rice
 Nasi Padang
 Nasi uduk

22.  Nurungji (Korea) scorched rice, re-boiled
O
 Onigiri (Japan) Short grained rice formed into balls with or without savory fillings, a
popular snack.

23. P
 Pabellón criollo (Venezuela) rice, shredded beef and stewed black beans.
 Paella (Spain)
 Pancit bihon (Philippines) noodle 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

24.  Pares (Philippines) a dish composed of rice, topped with beef braised with soy sauce
seasoned with and garnished with spring onions
 Phở (Vietnam) - rice noodle shop
 Pilaf (various cultures)
 Platillo Moros y Cristianos (Cuba) Rice and beans

25.  Plov (Central Asia) medium grain rice with carrots, onions, spices, lamb, and cottonseed
oil
 Rice pudding (dessert)
 Puso (Cebu, Philippines) rice filled inside a pouch made with woven strips of coconut
frond then boiled.
 Puto (Philippines) A pudding made from stone-ground soaked rice, sugar and often with
coconut milk then steamed. Various toppings such as cheese, salted egg, or minced meat
may be added .

26.  Pongal (India) - Sakkara pongal:A sweet rice dish, cooked with rice, moong dhal, jaggery
and milk, flavoured with cardamom and garnished with cashew and raisins. Ven pongal:
rice ,moong dhal, milk, salt, pepper corns, ginger, cummin seeds and curry leaves.
 Puliogare (India) or tamarind Rice is rice seasoned with Tamarind.
R
 Red beans & rice, a New Orleans staple made with kidney beans, ham bones, pickled
pork, andouille sausage, onion, celery, bell pepper and seasonings.
 Rice bread, bread made from rice flour.

27.  Rice and peas (Caribbean), Rice with kidney beans, black eyed peas or Pigeon. Peas
 Rice congee (East, Southeast, and South Asia) also called Rice Porridge - a watery rice
gruel eaten with various additions or side dishes.
o Chao (Vietnam)
 Rice Krispies (American) a breakfast cereal made of crisped rice. Rice Krispies are also
used to make Rice Krispies treats by combining the cereal with melted marshmallows.
 Rice pudding (Worldwide) - sweet dish of rice cooked in milk, coconut milk or other
thickening liquid. Eaten with various spices, fruits, condiments, etc. in different regions.
 Risotto (Italy) - Rice dish made by first frying in olive oil or butter after which broth is
added.

28.  Rice bath, a seasoned rice with vegetables (Such as egg-plant, peas, tomato), a breakfast
dish from Karnataka, India
 Rice noodle roll (China)
S
 San Pyote (Myanmar) Burmese rice congree with either duck or fish
 Sholeh Zard (Persia/Iran) is a saffron rice desert with nuts and rosewater
 Shwe Htamin (Myanmar) Burmese dessert dish; baked sweetened glutinous rice and
jaggery
 Shwe Yin Aye (Myanmar) Dessert dish consisting of glutinous rice, coconut milk and
jelly
 Spanish rice

29.  Sweet Saffron Rice (India) Dish consisting of joha rice, sugar and saffron
 Steamed rice (East and Southeast Asia)
 Steaming rice soup (China)
 Suman (Philippines) (Sticky rice cooked with coconut milk and sugar and wrapped in
banana or coconut leaves.
 Sushi (Japan) (Sticky rice flavored with vinegar and sugar, with various fillings or
toppings)

30.  Stir fry
 Sarma (Turkey) Wine leaves stuffed (rolled with) rice, various herbs and spices.
 Siopao (China, Japan, Philippines, Thailand) Steamed meat dumpling made with rice
flour
X
 Xôi (Vietnam)

31. Y
 Yay Monte (Myanmar) - Thin savory Rice pancake with boiled garden peas, spring
onions and salted sesame garnish
Z
 Zeera rice (India) Steamed rice, Zeera (cumin), Zeera powder, ginger-garlic paste, salt,
oil, chana dal and red chillies.
 Zereshk Polo (Persia/Iran) is caramelized barberries sprinkled on plain buttery basmati
rice and served usually with chicken.
 Zongzi (China), glutinous rice, stuffed with various ingredients and wrapped in bamboo
leaves
 Zarda (Pakistan) Sweet dish of rice cooked in banaspati oil with a variety of dried fruits;
orange in color