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Rice
Rice is the seed of a monocot plant Oryza sativa, of the grass family (Poaceae). As a cereal grain, it is the most important staple food for a large part of the world's human population, especially in East, South, Southeast Asia, the Middle East, Latin America, and the West Indies. It is the grain...
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Sushi
Sushi (寿司, 鮨, or 鮓) is vinegar rice, topped with other ingredients, such as fish. Sliced raw fish alone is called sashimi, as distinct from sushi. Sushi served rolled inside or around dried and pressed layer sheets of seaweed (or nori) is makizushi ...
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Jambalaya
Jambalaya (pronounced /ˌdʒʌmbəˈlaɪə/ or jum-buh-LIE-uh) is a Louisiana Creole dish of Spanish and French influence.
Jambalaya is traditionally made in three parts, with meats and vegetables, and is completed by adding stock and rice. It is also a...
Étouffée
Étouffée or etouffee is a Creole dish typically served with shellfish or chicken over rice and is similar to gumbo. It is most popular in New Orleans and in the bayou country of the southernmost half of Louisiana.
In French, the word "étouffée" ...
Nasi goreng
Nasi goreng, literally meaning "fried rice" in Indonesian and Malay, can refer simply to fried pre-cooked rice, to a meal including fried rice accompanied with other items, or to a more complicated fried rice, typically spiced with tamarind and...
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Gołąbki
Gołąbki [gɔˈwɔmpki] are a form of cabbage rolls. They are a traditional Polish dish made from lightly boiled cabbage leaves, which are wrapped in a parcel-like manner around minced pork or beef meat, chopped onions and/or rice or barley; most often...
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Uttapam
Uttapam (Tamil: ஊத்தப்பம்) (Telugu:ఉతప్పం ) (Kannada: ಉತ್ತಪ್ಪಾ) is a dosa-like dish that is made by cooking ingredients in a batter. The batter is made of a 1:3 ratio of urad dal (Telugu:ఉద్ది పప్పు) and rice (1:1 ratio of boiled to non-boiled rice)...
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Com tam
Cơm tấm in Vietnamese is cooked rice from fractured rice grains. Tấm refers to the broken rice grains while cơm refers to cooked rice.
It is usually served with grilled pork (either ribs or shredded) plus a Vietnamese dish called bì (thinly shredded...
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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. In Nicaragua it is referred to as a Latin American version of Valencian's paella.
The dish consists of one...
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Puto
Puto is a steamed rice cake popular in the Southeast Asian country of the Philippines. Steaming, a popular cooking method in this country along with boiling and roasting, was incorporated into Filipino cuisine and cooking by other Asian countries....
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Arroz Caldo
Arroz Caldo, also known as lugaw, is a Filipino soup of chicken and rice cooked in ginger-enhanced chicken broth. Although the soup is undoubtedly derived from Chinese congee, introduced to the Philippines by Fujianese immigrants, the Spanish name, ...
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