Such a versatile grain. you can use it in so many ways. nowadays rice is not only Asian cuisine, or sushi. there are desserts, cakes, appetizers, and main courses. it is also wildly use ingredient all over the world.
Risotto, Italy
rice dish typically served as a first course (primo), (except in Milan where it is traditionally served as a side dish to meat course) and which can be flavored in a hundred different ways. The rice is first coated and toasted in butter, then cooked in broth to a creamy consistency. The broth may be meat-based or fish-based depending on what kind of ingredients the risotto will be flavored with. Almost all risotto recipes include parmesan cheese (except those with seafood), butter (but never a cream!), and onion. Some of the most famous risotto recipes are alla Romana and alla Milanese (with saffron).
Paella Valenciana, Spain
the name of the most popular Spanish dish comes from “paellera or paella”, the traditional shallow pan, used for coking. The original version was created in Valencia, where it was made with seasonal vegetables, poultry, and rabbit. The dish itself combines saffron-flavored rice with a wide assortment of extra ingredients, such as seafood, vegetables and meat. Although in modern-day Spain the name is used to refer to all rice dishes prepared in that shallow pan, no matter from which part of the country.
Arancini, Italy
translate literally to “little oranges”. It is believed that this fried treat originated in Sicily, and till this day they are one of the most favorite Sicilian food. Cooked arborio rice, or leftover risotto, is shaped into a small ball, coated with breadcrumbs and deep fried. But there is always a surprise in the middle. Arancini are typically stuffed with mozzarella or fontina cheeses, or ragù sauce with a bit of meat. Extremely easy to make, using leftover rice and some cheese for the middle. Comfort food at its finest.
Nasi Goreng, Indonesia
It literally means “fried rice”. It is quite simple food, typically made with leftover ingredients, and varies quite a bit depending on where you are. Always full of various vegetables, or with added meat, or chicken. Some versions have an egg, beaten and mixed in, while the most traditional look you can achieve by topping the plate of rice with fried egg and scallions.
Sushi, Japan
Japan’s most famous culinary ambassador. Traditionally made with rice and raw fish fillings which have been rolled inside a nori (sheet of dry seaweed). Nevertheless, the term sushi applies to aa large group of subvarieties which can be made with many different ingredients and in as many forms and presentations.
Biryani, India
Biryani is a group of classic dishes, which goes long back in time. The main ingredients of biryani are rice (ideally basmati), spices, a base of meat, eggs, or vegetables, and numerous optional ingredients such as dried fruits, nuts, and yogurt. Make in every Indian home as one of their specialty dishes, seasoned with cardamom, cinnamon, bay leaves, coriander, or mint leaves, giving it a unique flavor.
Bimbap, South Korea
One of the most popular Korean dishes, which name comes from: “Bibim” means mixed, and “bap” means cooked rice, so bibimbap is literally mixed rice. The rice is combined with a assortment of ingredients such as: sliced beef, sliced vegetables, soy sauce, gochujang, and a raw egg on top, cooking as it is distributed through the steaming rice.
Pilaf, Iran
Staple of Middle Eastern cuisine. This dish can be made with rice, cracked wheat, couscous, or bulgur. But rice is the most popular ingredient. Cooked one is combined with meat, vegetables, dried fruits, and spices, simmered together in a flavored broth. Usually served as a side dish.
Dolma, Turkey
Turkish national dish originated in Kings court around 7th century. Traditional dolma, grape leaves are stuffed with rice and ground meat.
Extremally popular Dolma , counts numerous variations of the dish. Mainly is divided into two groups: dolma without meat and dolma with olive oil. Those without meat and cooked with olive oil are called “yalanci”, meaning imitation. Meat dolmas must always include rice, or bulgur.
Riz Au lait, France
Traditional French dessert made of rice, by slowly cooking rice with sugar and milk until the mixture thickens and the rice is fully cooked. Interestingly, there is a more elaborate version of the dish, called “riz a l’imperatrice”, with added alcohol and candied fruit. Nowadays, Riz au lait is usually made at home.
Nasi lemak, Malaysia
No other dish in Malaysia is as famous as this one. It traditionally involves rice cooked in coconut milk that is served with anchovies, cucumbers, peanuts, and boiled eggs. The dish is rounded up with the addition of sambal (a spicy chili paste). Although originally invented as a breakfast dish, soon it surpassed its original purpose and became the Malaysian national dish which can be eaten at any time. It is traditionally served hot and packed in banana leaves
Arroz de Marsico, Portugal
Arroz de Marsico is a delicious Portuguese dish consisting of rice and various seafood ingredients. It is not completely reduced and is often described as a thick rice stew. It can employ various seafood ingredients such as prawns, mussels, squid, or clams, and is usually seasoned with fresh herbs and white wine, then complemented with vegetables such as peas or tomatoes.
Arroz con Leche, Spain
This flavorful desert dates to the period when Spain was under the Moorish influence. Today, this rice pudding so popular in Spain and throughout whole Latin America, must involves a few key ingredients: cooked rice, milk, sugar, cinnamon sticks for flavoring, and lemon or orange peel. It can be baked in the oven or made on the stovetop. The dessert can be served warm or cold, and it is usually sprinkled with some ground cinnamon on top.
Galinhada, Brazil
Galinhada is a Brazilian stew made with rice and chicken. It is a popular dish throughout Brazil, especially in the states of Goiás and Minas Gerais, during special occasions and festivities. The name of the dish is derived from the Portuguese word galinha, meaning chicken. Its always include chopped onions and garlic, peas, green bell peppers and fresh parsley. almost every family has a secret recipe that is handed down from generation to generation.
Arroz chaufa, Peru
This popular Peruvian has a great deal of Chinese cuisine influence. Fried rice, meats, vegetables, and fruits. although there are numerous variations Most commonly, rice is fried with shredded chicken, salami, garlic, ginger, slivered almonds, eggs, chicken stock, soy sauce, pineapple chunks, and pineapple juice.
Arroz de pato, Portugal
Traditional Portuguese dish build up from a combination of flavorful duck meat and rice. The whole duck is cooked in a seasoned stock together with smoked meat and sausages. Next, the shredded meat is placed in a clay pot and covered with rice that was cooked in the same broth. Before being bake, the dish is usually topped with sliced sausages or pieces of smoked meat.
Jollof rice, Nigeria
Nigeria’s national dish. The rice is cooked in a rich tomato sauce, so it’s able to soaks in all the flavors. The most popular ingredients found in jollof rice include rice, tomatoes, tomato paste, onions, salt, and pepper. Any kind of meat, vegetable, fish, or spice can be added on top.
Arroz doce, Portugal
The almost, most popular, just next to Pastel De Nata, Arroz doce is a sweet rice pudding made with rice, milk, sugar, eggs, cinnamon, and salt. Made in every home, which have its own variety. It should be crispy on the outside and soft, custard-like inside. The dish is usually served after the main course as a dessert. It is typically served chilled, flavored with lemon peel, and sprinkled with cinnamon.
Arroz carreteiro, Brazil
So called wagoner’s rice is a hearty rice and meat dish from the south of Brazil. Back in time the dish was made with dried beef, but today it can be made with either dried beef or leftovers from barbecues. Other ingredients include rice, onions, sausages, bell peppers, garlic, oil, and parsley. When served, arroz carreteiro is often topped with grated parmesan.
Arroz con Pollo, Spain
Spanish dish, with an undeniable Moorish influence. Made of chicken, rice, stock, beer, sofrito, and numerous spices such as saffron, cumin, and coriander. Over the years, arroz con pollo made its way to Latin American countries, where it become popular, and wide spread with many local variations of the dish throughout Spain and Latin America.
Fried rice, China
popular element of East Asian, Southeast Asian, and South Asian cuisines. As a homemade dish, is typically made with leftovers from other dishes, leading to countless variations. dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish.
Arroz con gandules, Puerto Rico
dish that dates to the 18th century when the Moors ruled Spain and influenced the way of making food. It is a one-pot national dish of Puerto Rico , and every family in the country has their own version of this recipe. Its is mainly made up of rice, pigeon peas, and sofrito ( aromatic flavoring base made with green peppers, onions, garlic, and coriander). Other spices and garnishes in arroz con gandules might include cumin, bay leaves, oregano, tomato paste, olives, lime juice, and (not traditionally) sour cream. Even Though it is extremely tasty in its original, vegetarian version, it can also be made with added pork meat or sausages.
Baião-de-dois, Brazil
The name of the dish comes from old, traditional “Baião” folk dance Ceará region in Brazil. The dish has numerous varieties throughout the region. Some adding dried beef (carne de sol), the others add pork or cheese to the combination. Garnishes may include freshly chopped coriander and chives. Like many other dishes, this one was also created out of necessity, combining rice, beans, and kitchen leftovers.
Mochi, Japan
Japanese rice cake made of a short-grain sticky rice, and sometimes other ingredients such as water, sugar, and cornstarch. The rice is pounded into paste and molded into the desired shape. Its traditionally stuffed with strawberry paste, or red bean paste.
Jambalaya, Creole
This dish is one of Louisiana’s favorite , supposedly originating from the words – French “jambon”( French for Ham), and the African “aya”( meaning rice).Similar to paella, pilaf, or risotto, its key ingredients are rice, shrimp or crab meat, finely cut, spicy, smoked sausage and smoked ham, diced green peppers, garlic, celery, onions, tomatoes, and the mandatory spices – thyme and bay leaves. Rice is added in the end, to absorb the rich flavors from the stock until there is no liquid left. It is cooked in a big, heavy pot and is known to be a crowd-pleaser.
Mujaddara, Middle East
The vegetarian blend of lentils and rice is a classic Levantine dish. It is assembled with cooked rice and lentils that are enriched with generous amounts of onions sautéed in olive oil. When served, the combination is topped with fried onions. Usually served as a side dish with meat or fish course.
Arroz con coco, Colombia
Delicious Colombian side dish involving of white rice, coconut milk, sugar, salt, and water. It can be both savory and sweet in flavor. When mixed with raisins, arroz con coco becomes sweeter, while the version without raisins is savorer and mainly served with fish dishes.
Loco moco, USA
Hawaii’s popular comfort food. Often consisting of sticky rice at the bottom of the plate, topped with a hamburger patty, a fried egg, and the thick gravy that is poured on top of the whole combination of course there are numerous variations using bacon, ham, chicken, oysters, and shrimp. It is believed that loco moco was invented in Hilo, Hawaii in the 1940s, when the wife of Lincoln Grill owner, prepared it as a meal that was affordable to the local children. When she put it on the menu, her husband Richard said that the kids are crazy (loco), and that’s how the dish came to be.
Spanakorizo (Greek Spinach and Rice, Spanakóryzo, Σπανακόρυζο), Greece
rice and spinach that are slowly simmered until creamy and well combined. The dish is usually heavy seasoned with lemon juice and olive oil and is easily modified with additional ingredients, like: spring onions, chickpeas, leeks, and a variety of herbs and spices. It is traditionally prepared during Lent but is commonly enjoyed all year round as a healthy main course, when it is typically topped by feta cheese, or a side dish to various meat or seafood.
Lotus Leaf Rice (Lo Mai Gai), China
Classic Chinese dish made of sticky rice wrapped and steamed in lotus leaves. The rice is soaked, seasoned with condiments and spices, and blended with additional ingredients such as chicken, mushrooms, shrimps, scallions, and salted eggs. While steaming, the rice is completely infused with seasonings and the delicate scent of lotus leaves. Always served hot, this tasty dish is usually enjoyed as a part of traditional dim sum meals.
