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Name↕ | Origin↕ | Description↕ |
|---|---|---|
Akhni | Bangladesh | Mixed rice and meat dish, a variant of pilaf. |
Akki rotti | India | "Rice bread", a rice-based breakfast item unique to the state of Karnataka, India |
Albaloo polo | Iran | Sour (morello) cherries in pilaf rice, usually made with spices like saffron and advieh. |
American fried rice (Thai) | Thailand | This is a dish from Thai cuisine where the rice is fried with tomato ketchup and raisins |
Ampaw | Philippines | Filipino sweet puffed rice cake. It is traditionally made with sun-dried leftover cooked white rice that is fried and coated with syrup. |
Appam | India | Appam is a type of pancake, originating from South India, made with fermented rice batter and coconut milk. A common delicacy in Tamil Nadu, Sri Lanka and Kerala. |
Arancini | Italy (Sicily) | Breaded and deep fried stuffed rice balls |
Arem-arem | Indonesia | Made of compressed rice cake in the form of a cylinder wrapped inside a banana leaf, filled with diced vegetables, tempeh or oncom, sometimes also filled with minced meat or abon (beef floss), and eaten as snack. |
Arroz caldo | Philippines | Thin rice porridge cooked with chicken, ginger, onions and garnished with spring onions, toasted garlic and calamansi |
Arroz chaufa | Peru | "Chow fun rice" Chinese fried rice with a Peruvian twist |
Arroz borracho | Puerto Rico | Rice cooked with sazón, sofrito, chickpeas, ground meat, and beer. |
Arroz con gandules | Puerto Rico | 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. |
Arroz con huevo frito | Central America and South America | Rice with fried egg |
Arroz con maiz | Cuba and Puerto Rico | "Rice with corn", the dish is made in both Cuba and Puerto Rico. It's made with rice, corn, sausage, wine, annatto, tomatoes, sofrito and other ingredients. |
Arroz con pollo | Spain | "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. |
Arroz de lisa (mullet rice) | Colombia, Caribbean region | Traditionally served in bijao leaf with cooked cassava, a triangle of costeño cheese and a sauce of suero atollabuey |
Arròs negre | Spain | "Black rice", dish blackened with cuttlefish ink |
Ayimolou | Togo | Dish made from rice and beans with sauce and meat, fish and/or eggs similar to waakye |
Baghali polo | Iran | A rice dish prepared with lima beans and dill. |
Balao-balao | Philippines | A Filipino condiment of made from fermented cooked rice and whole raw shrimp |
Bannu Pulao | Pakistan | A traditional mixed rice dish from the Bannu District of Khyber Pakhtunkhwa, Pakistan. It is made with beef, rice, spices, and stock. The beef is cooked with bones and marrow, which gives the dish a rich and flavorful taste. The rice is cooked separately with ghee, salt, and whole spices. The dish is served with a garnish of onions, green chilies, and lemon wedges. |
Bánh chưng | Vietnam | This is a cake-dish usually eaten on Tet, Vietnamese new year eve, which is pork in the center, mashed mung bean and rice wrapped in leaves. |
Ba-wan | Taiwan | 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." |
Bai pong moan | Cambodia | A rice and egg dish with several variations. |
Baye baye | Philippines | A Filipino dish made from grated young coconut mixed with either newly harvested rice (pinipig) or corn and shaped into patties. |
Bhakari | Maharashtra, India | A type of bread which is prepared by mixing rice dough and water and then heated dry or roasted on a type of flat vessel called tawa, mostly in the coastal districts of kokan region which includes palghar, thane, Mumbai, raigad, ratnagiri, sindhudurg of maharashtra and goa. |
Bibimbap | Korea | Mixed vegetables on rice with egg or meat on top |
Bibingka | Philippines | A rice cake usually eaten during Christmas. May be topped with cottage cheese, salted egg or freshly grated shredded young coconut meat. |
Biko | Philippines | A sweet dish made of sticky rice cooked in coconut milk and sugar and topped with thick caramelized coconut syrup and latik |
Binignit | Philippines | A Visayan dessert soup from the central Philippines. The dish is traditionally made with glutinous rice cooked in coconut milk with various slices of sabá bananas, taro, ube, and sweet potato, among other ingredients. |
Biryani | Indian subcontinent | Preparation of spicy fried rice with meat, fish, chicken, and vegetables. |
Bisi bele bath | India | 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. |
Black beans and rice | Cuba | A very popular side dish, or entrée if done right. |
Bhaat | Indian subcontinent | Rice that has been cooked either by steaming or boiling. |
Bhelpuri | Indian subcontinent | Bhelpuri is a savoury snack, originating from the Indian subcontinent, and is also a type of chaat. It is made of puffed rice, vegetables and a tangy tamarind sauce. |
Bokkeumbap | Korea | Fried rice, usually with some other ingredient, like kimchi bokkeumbap (Kimchi fried rice) |
Boribap | Korea | Rice boiled with barley |
Boudin | United States | Cajun rice dressing stuffed into a sausage casing. |
Bubur ayam | Indonesia | An Indonesian chicken congee, served with condiments such as chopped scallion, crispy fried shallot, and tongcay (preserved salted vegetables). |
Bubur pedas | Indonesia | Bubur pedas is made from finely ground sauteed rice and grated coconut. The stock is made either from tetelan (bony meat such as ribs) or chicken broth. |
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