Food family · 45 dishes · 19 regions
The rice dish
family.
Rice as the centre of the plate — fried, steamed, layered, or risotto-style. The grain travels everywhere and the technique adapts to the kitchen.
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18 dishes from Indonesia
Nasi Campur Bali
A Balinese rice plate featuring a small mound of white rice surrounded by several small portions: a meat or fish, vegetables, peanut sauce, fried shallots, shredded coconut, sambal, and a small portion of lawar.
Rice DishExplore →Nasi Padang
A Minangkabau rice meal served with an assortment of rich curries, vegetables, sambal, and meat or fish dishes, named for the city of Padang.
Rice DishExplore →Arem-Arem
An Indonesian-Javanese snack of compressed rice wrapped in a banana leaf, filled with diced vegetables, tempeh, or oncom, and sometimes minced meat or abon. Also called lontong isi.
Rice DishExplore →lemang
A Malay and Minangkabau rice dish of glutinous rice, coconut milk, and salt, cooked in banana-lined bamboo tubes to prevent the rice from sticking.
Rice DishExplore →Nasi Campur
An Indonesian and Malay rice dish pairing a scoop of nasi putih with small portions of meats, vegetables, peanuts, eggs, and fried-shrimp krupuk. In Java, it is also called nasi rames or sega campur.
Rice DishExplore →Nasi bakar
An Indonesian rice dish of steamed, spiced rice wrapped in banana leaves, tied with lidi semat and grilled over charcoal, giving the leaf a burnt aroma. Developed in the early 2000s, probably from nasi timbel.
Rice DishExplore →Nasi liwet
A Central Javanese rice dish from Solo, Indonesia, cooked in coconut milk with chicken broth, salam leaves, lemongrass, and spices, giving the rice a rich, aromatic, succulent taste.
Rice DishExplore →Nasi ulam
An Indonesian rice dish of the Betawi, Malay, and Peranakan cuisines, mixed with ulam including the leaves of pegagan, kemangi, Vietnamese mint, and torch ginger, and accompanied by assorted side dishes.
Rice DishExplore →Rice Jamblang
An Indonesian rice dish from Cirebon, West Java, packed in teak leaves and served buffet-style. Its name comes from the region west of Cirebon, where vendors first sold it.
Rice DishExplore →nasi kuning
An Indonesian fragrant rice dish cooked with coconut milk and turmeric, giving nasi kuning its name. It is also found in Malaysia, Brunei, Singapore, and Cocos Island, Australia.
Rice DishExplore →Tipatipa
A Batak snack from Porsea in Toba Samosir, North Sumatra, made with specially selected rice for its striking shape.
Rice DishExplore →nasi bogana
An Indonesian rice dish from Tegal, Central Java, steamed in banana leaves with fried shallots and sides such as chicken curry, shredded meat, sambal, boiled eggs, spiced coconut, tempeh, and string beans.
Rice DishExplore →nasi kucing
An Indonesian rice dish from Central Java, especially Yogyakarta, Semarang, and Surakarta, with rice topped by sambal, dried fish, and tempeh and wrapped in banana leaves.
Rice DishExplore →nasi minyak
Indonesian and Malay rice dish of cooked rice with ghee and spices, traditionally served at weddings, kenduri, religious celebrations, and other ceremonies across Sumatra, the Malay Peninsula, Singapore, southern Thailand, and the Riau Archipelago.
Rice DishExplore →nasi tempong
An Indonesian rice dish typical of the Osing people of Banyuwangi, made with steamed rice, boiled vegetables, tofu, tempeh, corn fritter, and fried ariid catfish, served with kencur or terasi sambal.
Rice DishExplore →nasi uduk
Indonesian steamed rice cooked with coconut milk and spices, especially associated with Betawi and Javanese culinary traditions.
Rice DishExplore →rice lengko
An Indonesian rice dish typical of Cirebon, Indramayu, Brebes, and Tegal, with fried tempeh and tofu, raw cucumber, boiled bean sprouts, chives, peanut sauce, light soy sauce, and fried onions.
Rice DishExplore →tumpeng
An Indonesian cone-shaped rice dish from Javanese cuisine, served with vegetable and meat sides for the slametan ceremony. Cooked in a woven bamboo cone, the rice may be plain steamed, uduk, or yellow.
Rice DishExplore →
7 dishes from India
Hyderabadi Biryani
A mixed rice dish of layered basmati rice, marinated meat (typically chicken, mutton, or goat), fried onions, saffron, and whole spices. The Hyderabadi version is among the most famous.
Rice DishExplore →Chitranna
A South Indian lemon rice seasoned with mustard seeds, fried lentils, peanuts, curry leaves, chillies, lemon juice, and turmeric, with optional unripe mango and sometimes garlic and onions. It is a daily dish in Karnataka.
Rice DishExplore →Kanika
An aromatic sweet rice dish from Odisha, traditionally prepared for festivals and pujas. It forms part of the 56 dishes served to Lord Jagannath as the morning meal, sakala dhupa.
Rice DishExplore →Kanji
An Indian rice-water dish from Orissa, Andhra Pradesh, Tamil Nadu, and Kerala, served with soup or curry and offered to Jagannath of Puri and the goddess Sathi during Kanji Anla Osha.
Rice DishExplore →Phirni
An Indian rice pudding of ground rice, rice flour, or cornflour cooked in milk, served chilled in clay shikoras, flavored with cardamom, saffron, and rose water, and garnished with almonds, pistachios, and rose petals.
Rice DishExplore →Pundi
A Mangalorean rice dumpling from Tulu Nadu, made by soaking, grinding, tempering, cooking, and steaming rice. Called Pundi Gatti in Udupi and Mangalore, it is usually served with coconut chutney.
Rice DishExplore →Vangibath
A South Indian vegetarian rice dish from Karnataka’s Mysuru region, made with brinjal and flavored with coconut, coriander, and mild spices. It is served dry with Mosaru Bajji or Raita.
Rice DishExplore →
2 dishes from Nigeria
Jollof Rice
A West African one-pot rice dish of long-grain rice simmered in a tomato-and-red-pepper sauce with onions, garlic, ginger, thyme, and assorted proteins.
Rice DishExplore →Banga rice
A Nigerian rice dish common among the Urhobo people of southern Nigeria, made by cooking parboiled white rice in banga, the juice extracted from palm nut fruit.
Rice DishExplore →
2 dishes from British Hong Kong
baked pork chop rice
A Hong Kong-style Western rice dish served in cha chaan teng, combining fried rice with egg, tomato sauce, and cheese, baked until the cheese melts.
Rice DishExplore →char siu egg rice
A Hong Kong rice dish of cooked rice, char siu, and a fried egg with choy sum and a hint of onion, popularised by Stephen Chow’s 1996 comedy film The God of Cookery.
Rice DishExplore →
2 dishes from China
fried rice
A Chinese rice dish made by stir-frying cooked rice in a wok or frying pan, usually with eggs, vegetables, seafood, or meat. It developed during the Sui dynasty and spread through Chinese migration.
Rice DishExplore →Mianwo
A Wuhan deep-fried, donut-shaped snack made with soy milk, rice milk, flour, sesame, and chopped Chinese scallion. It is usually salty, with a sweeter sweet-potato variant.
Rice DishExplore →
1 dish from South Korea
1 dish from Singapore
1 dish from Spain
1 dish from Italy
1 dish from Peru
1 dish from Lebanon
1 dish from Thailand
1 dish from Nepal
1 dish from Japan
1 dish from United States
1 dish from Bangladesh
1 dish from Pakistan
1 dish from Malaysia
1 dish from Ottoman Empire
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