List of rice dishes

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This is a list of rice dishes from all over the world, arranged alphabetically. Rice is the seed of the monocot plants Oryza sativa (Asian rice) or Oryza glaberrima (African rice). As a cereal grain, it is the most widely consumed staple food for a large part of the world's human population, especially in Asia and the West Indies. It is the grain with the second-highest worldwide production, after maize (corn), according to data for 2010.[1]

Rice dishes[edit]

NameImageOriginDescription
Akki rottiAkki rotti.JPGIndia"Rice bread", a rice-based breakfast item unique to the state of Karnataka, India
American fried rice (Thai)American fried rice.jpgThailandThis is a dish from Thai cuisine where the rice is fried with tomato ketchup and raisins
Arroz caldoFilipino Arroz Caldo.jpgPhilippinesThin rice porridge cooked with chicken, ginger, onions and garnished with spring onions and calamansi
Arroz chaufaArroz chaufa simple.JPGPeru"Chow fun rice"Chinese fried rice with a Peruvian twist
Arroz con gandulesArroz con gandules.jpgPuerto RicoA Puerto Rican national dish consisting of a combination of rice, pigeon peas and pork, cooked in the same pot with Puerto Rican-style sofrito.[2]
Arroz con huevo fritoHK Sheung Wan Cafe de Coral pan-fried egg Luncheon meat rice Aug-2012.JPGCentral and South AmericaRice with fried egg
Arroz con polloArroz-con-Pollo.jpgSpain"Rice with chicken", the dish, which originated in Spain as a form of pilaf, is a staple throughout Latin America.[3][4][5][6][7] 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)Arroz de lisa 2 - Barranquilla.jpgColombia, Caribbean regionTraditionally served in bijao leaf with cooked cassava, a triangle of costeño cheese and a sauce of suero atollabuey
Arroz negroArrosnegre.pngValencian"Black rice", dish blackened with cuttlefish ink
Baghali poloIranThis is rice with lima beans and dill.
Bánh chưngBánh chưng.jpgVietnamThis is a cake-dish usually eaten on Tet, Vietnamese new year eve, which is pork in the center, mashed pea and rice wrapped in leaves.
Ba-wanBawan umiao.jpgTaiwanThis 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."
Bi pong mounCambodiaA rice and egg dish. Several variations exist.
BibimbapKorean cuisine-Bibimbap-08.jpgKoreaMixed vegetables on rice
BibingkaLarge bibinka.jpgPhilippinesA rice cake. May be topped with cottage cheese, salted egg or freshly grated shredded young coconut meat.
BikoPhilippinesA sweet dish made of sticky rice cooked in coconut milk and sugar and topped with thick caramelized coconut syrup and latik
Dan BaukMyanmarBurmese style Biryani
BiryaniKozhikoden Biriyani.jpgSouth AsianPreparation of oily spicy rice with meat, fish, chicken, and vegetables.
Bisi bele bathBisi Bele Bath.jpgKarnatakaA 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.
BhatMeshi.jpgIndian, Pakistani, BangladeshiRice that has been cooked either by steaming or boiling.
BokkeumbapKorea-Busan-Haeundae Market-Bokkeumbap-Fried rice-01.jpgKoreaFried rice, usually with some other ingredient, like kimchi bokkeumbap (Kimchi fried rice)
BoribapBoribap.JPGKoreaRice boiled with barley
CabidelaPortugalRice with chicken or rabbit meat.
Chakara pongali
ChalbapCooked sweet rice mixed with red beans, jujubes and chestnuts
ChimichangaChimichanga in Bremen 7095.JPGParts of southern United States and MexicoThis is a deep-fried burrito most commonly made with rice, cheese, machaca, carne adobada, or shredded chicken, and folding it into a rectangular package, and deep-frying.
CarriCarri-poulet.jpgMauritius, RéunionRice, with chicken or beef, tomatoes, chili and curry
ChitrannaIndiaThis is a rice preparation made by sauting groundnut, sesame seeds, red chili and turmeric in oil and adding it to cooked rice and mixing.
Ci fan tuanCiFanTuan.pngChina: Shanghai and TaiwanPrepared by tightly wrapping a piece of youtiao (fried dough) with glutinous rice.
Claypot chicken riceClaypot Chicken Rice, Singapore.JPGChina, Malaysia and SingaporeThis is a rice dish served with sliced chicken, salted fish, Chinese sausage and vegetables. The rice is cooked in the claypot first and the cooked ingredients are added in later. Some places serve it with dark soya sauce. Traditionally, the cooking is done over a charcoal stove, giving the dish a distinctive flavour.
Cơm tấmVietnamA dish in Vietnamese cuisine made from rice with fractured rice grains. Tấm refers to the broken rice grains, while cơm refers to cooked rice.[8][9]
CongeeChinese rice congee.jpgAsia, specifically Hong KongA type of porridge. Sometimes called "rice congee" but often simply shortened to "congee." There is a large variety of congee in Hong Kong and it is eaten very frequently as a staple food. The base is made by boiling rice then letting it simmer for a long time. Different ingredients are added depending on the region. The length of the simmering also varies by region. Cantonese congee is generally cooked longer for a smoother texture.
Coriander riceSouth IndianEasily made by using boiled rice, coriander paste, oil, chana dal, cumin seeds, jeere, lemon juice and salt.
Curd riceCurd rice.jpgIndiaSimple preparations are a mixture of boiled rice and yogurt. More complex variations also exist.
Curry riceCurry rice by Hyougushi in Kyoto.jpgJapan, and also popular in other parts of AsiaAlthough curry is often eaten with rice in many countries it is seen as a main dish. The Japanese karē raisu (lit. "curry rice") though, is a standard combination of rice with a British influenced Japanese curry, of which there exist several types.
Dal bhatDalbath.jpgIndiaRice and lentil soup
Dirty RicePork chop and dirty rice.jpgCajun/CreolePictured is dirty rice topped with a pork chop
DolmaAzerbaijan dolma ubergine pepper.jpgTurkey, Azerbaijan, ArmeniaEggplant, peppers or tomatoes stuffed with rice.
DosaDosai Chutney Hotel Saravana Bhavan.jpgIndiaRice and lentil pancakes with origins in Udipi, Karnataka. Popular breakfast dish in South India.
Étouffée053107-crayfishetouffee.jpgCajun, Creole cuisineFound in both Cajun and Creole cuisine, Étouffée is typically prepared with shellfish over rice. The dish employs a technique known as smothering, a popular method of cooking in the Cajun areas of southwest Louisiana.
Fried riceFried rice in Singapore.jpgChinaPictured is Chinese-style fried rice from Singapore
Fried rice (Philippines)PhilippinesDay old rice fried in oil with a lot of garlic, usually eaten for breakfast with dried fish, egg and tomatoes.
Gai fanChina, TaiwanCooked rice covered with another dish.
Gallo pintoCosta Rican Gallo Pinto.jpgNicaragua, Costa Rica, Central AmericaA Central American version of rice and beans
GimbapKorean.food-Kimbap-03.jpgKorea,Rice wrapped in seaweed
Glutinous riceKorean.food-teok-01.jpgCakes, e.g. mochi (Japan), Ddeok (Korea), tangyuan, niangao, zongzi (China). Lot of Thai and Lao food.
GotoPhilippinesThin rice porridge cooked with strips of ox-tripe, ginger, onion, garlic, and garnished with spring onions and calamansi.
GumboMmm... gumbo (7858028252) (2).jpgCajun, CreoleConsidered a soup but served over rice.
Hainanese chicken riceHainanese Chicken Rice.jpgChinaA rice dish of Chinese origin popular in Singapore, Malaysia and Thailand
Havij PoloHavij polo.jpgTehran & other cities of IranCarrot Rice with minched meat balls usually cooked in Tehran & other cities of Iran
Hoppin' JohnHoppin-john-bowl.JPGSouthern United StatesRice and cowpeas
HorchataHorchata jar.jpgMexicoSugared rice milk.
Htamin BaungMyanmarSteamed rice cooked with chicken and vegetables, of Chinese origin
IdliIdli Sambar.JPGIndiaSteamed rice cakes, made with lentils or other pulses. Pictured is idli along with ramekins of sambar and a ramekin of chutney in the center of the dish.
Indian Biryani
Indonesian rice tableRijsttafel Den Haag Javastraat.jpgRice accompanied by side dishes served in small portions
JambalayaCooking Jambalaya near done.JPGCajun, CreoleMeat-seafood-vegetable stock to which rice is added..
Jiu niangKueh hrua lau cau.jpgChina, TaiwanThis is a sweet dish made from fermenting sticky rice with yeast. This can be eaten alone steamed, or is added to other foods.
Jollof riceJollof rice.jpgWest Africatomato and pepper based stew to which rice is added and boiled in, and usually served with chicken, salad and fried plantain.
JukKorean cuisine-Juk-01.jpgKoreaGeneric term for porridge made from rice. There are many different varieties.
KatehIranA simple sticky-rice dish from Mazandaran and Gilan.
Kande PoheIndiaA simple flattened rice dish from Maharashtra usually eaten as breakfast.
KatsudonKatsudon 01.jpgJapanA bowl of rice topped with a deep-fried pork cutlet, egg, and condiments.
KedgereeKedgeree.jpgAnglo-IndianFlaked fish (usually smoked haddock), boiled rice, eggs and butter.
KetupatKetupat.jpgMalaysia, 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.
Khao kan chin2013 Khao kan chin.jpgThailandA northern Thai dish of rice that is mixed with pork blood and steamed inside a banana leaf. It is served with cucumber, onions and fried, dried chillies.
Khao kha muKhao kha mu 02.JPGThailandOriginally a Thai Chinese dish, it is rice served with sliced pork leg that has been stewed in soy sauce and spices
Khao khluk kapiKhao.kluke.kapi-01.jpgThailandRice is fried with shrimp paste and served with sweet pork, sour mango, fried shrimp, chillies and shallots.
Khao lamKhao lam87.jpgThailandGlutinous rice is boiled or steamed with sugar, and sometimes other ingredients, in a section of bamboo. Most often eaten as a snack or dessert.
Khao man kai2013 Khao man kai CM.jpgThailandThe Thai version of Hainanese chicken rice, it is made in a slightly different way than the original and served with a very different dipping sauce made from fermented soy beans, garlic, ginger, and bird's eye chilies.
Khao mokKhao mok nuea.jpgThailandThe Thai version of a biryani, it is typical of Thai-Muslim cuisine.
Khao na petKhao na pet.JPGThailandThe Thai version of a Cantonese style roast duck served with rice
Khao niao mamuangMango with glutinous rice.jpgThailandSticky rice cooked in sweetened thick coconut milk, served with slices of ripe mango
Khao phat kaeng kiao wanKhao phat kaeng khiao wan.jpgThailandRice fried with green curry
Khao phat kaphraoKhao phat kraphao mu.jpgThailandRice fried with holy basil and meat
Khao phat nam liapKhao phat nam liap.jpgThailandRice fried with the fruit of the Canarium album
Khao tom matKhao tom mat sai kluai 01.jpgThailandA traditional Thai dessert made from sticky rice, coconut milk, and bananas. It’s usually wrapped in banana leaf or coconut leaf.
Khao tom plaKhao tom pla 01.jpgThailandA rice soup with fish
KheerKheer.jpgPakistan, India, BangladeshSweet dish of rice cooked in milk, dry fruit and sugar. Cooled before serving.
KhichdiKhichuri-edit.jpgPakistan, India, BangladeshRice cooked with lentils, vegetables and spices
KiribathKiribath.jpgSri LankaCooked with milk. Also known as Milk-rice
KongbapKongbap.jpgKoreaBrown or white rice cooked together with beans (and sometimes also other grains)
KushariCairo koshary.jpgEgyptRice, lentils, chickpeas and macaroni topped with tomato sauce and fried onion
LemangCara belah buluh lemang.jpgIndonesia, MalaysiaGlutinous rice with coconut milk cooked in bamboo stalks over open fire. Traditional dish of the Minangkabau people accompanying Rendang.
Lemon rice
Loco MocoLoco Moco.jpgHawaii, United StatesA bowl of rice topped with a meat patty and gravy, and with a sunny side up egg on top.
LokriSaint MartinRice, bite-size pieces of chicken, mixed vegetables, spices (also called locreo or locrio).
Loobia PoloCentral provience in IranGreen Beans Rice with tomato paste, meat and other spices, cooked in.
Lor Mai KaChinaGlutinous Rice
LugawPhilippinesRice congee
LumpiaFresh lumpia.jpgPhilippinesSpring rolls wrapper made from rice flour.
MaifunRiceVermicelli cooked.jpgAsiaThis is a category which includes both dry and in-broth rice vermicelli noodle dishes. The specific dish is usually named after its non-vermicelli ingredients or its preparation. E.g. "Cao mai fun" = panfried maifun and will usually have a protin such as pork or chicken, and seasonings (usually green onion).
MaqlubaMaqluba.jpgMiddle-EastConsisting 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'amarRice 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.
Mont DiRakhinemontdi.JPGMyanmarA 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-yaMyanmarLiterally 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.
MosarannaKarnataka, South IndiaCurd 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.
Nasi CampurNasi campur sop saudara warung Pangkep.JPG(Indonesian: "mixed rice", also called nasi rames) refers to a dish of rice topped with various meats, vegetables, peanuts, eggs and fried-shrimp krupuk.
Nasi DagangMak ngah nasi dagang.jpgMalaysiaRice steamed in coconut milk, fish curry and extra ingredients such as fried shaved coconut, hard-boiled eggs and vegetable pickles.
Nasi gorengNasi Goreng Pete Kambing.JPGMalaysia, IndonesiaThis is type of fried rice usually cooked with shrimp paste, chicken, meat, salted fish or/and vegetables.
Nasi kandarNasiKandar.jpgMalaysiaFamously served by local Indian Muslims, and very popular in Penang.
Nasi kerabuNasi kerabu.jpgMalaysiaDish from Kelantan, consisting of rice with various wild herbs and spices, grated coconut and dried shrimp or fish
Nasi kuningNasi Kuning.jpgIndonesia(Indonesian for: "yellow rice"), or sometimes called Nasi Kunyit (Indonesian for: "turmeric rice"), is an Indonesian rice dish cooked with coconut milk and turmeric,[10][11]
Nasi lemakNasi Lemak, Mamak, Sydney.jpgMalaysiaCoconut steamed rice
Nasi PadangPadang city, West Sumatra, IndonesiaSteamed rice served with various choices of pre-cooked dishes, it is a miniature banquet of meats, fish, vegetables, and spicy sambals eaten with plain white rice, it is Sumatra's most famous export and the Minangkabau's great contribution to Indonesian cuisine.[12]
Nasi tumpangMalaysiarice with different layer of dishes wrapped in a cone shape with banana leaf packed
Nasi udukNasi uduk netherlands.jpgJakarta, Indonesia[13]steamed rice cooked in coconut milk
NurungjiNurungji3.jpgKoreaa traditional Korean food made of scorched rice. After boiling and serving rice, a thin crust of scorched rice will usually be left in the bottom of the cooking pot. This yellowed scorched state is described as 'nureun' (눌은) in Korean and nurungji derives from this adjective.[14]
OnigiriOnigiri.jpgJapanShort grained rice formed into balls with or without savory fillings, a popular snack.
Pabellón criolloPabellón Criollo.jpgVenezuelaRice, shredded beef and stewed black beans.
Paella9paella.jpgSpain
Pancit bihonPancit.JPGPhilippinesNoodles 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
ParesPhilippinesA dish composed of rice, topped with beef braised with soy sauce seasoned with and garnished with spring onions
PhởChicken-pho-vietnamese-soup.JPGVietnamRice noodle soup
PilafBengaliPulao.JPGPersian, Turkish, BengalRice cooked in a seasoned broth.[15] In some cases, the rice may also attain its brown color by being stirred with bits of cooked onion, as well as a large mix of spices. Depending on the local cuisine, it may also contain meat, fish, vegetables, and (dried) fruits.
Platillo Moros y CristianosCuban cuisine.jpgCubaRice and beans
PlovPlov122.jpgCentral AsiaMedium grain rice with carrots, onions, spices, lamb, and cottonseed oil
PongalPongalpot.jpgIndiaSakkara 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.
Puffed rice cakesPuffed Rice Cakes.jpg
PuliogareIndiaOr tamarind Rice is rice seasoned with Tamarind.
PusoCebu, PhilippinesRice filled inside a pouch made with woven strips of coconut frond then boiled.
PutoPuto in banana leaf.jpgPhilippinesA 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.
PuttuPuttu and Kadalakkari.jpgKerala, IndiaPictured is puttu and kadalakkari.
Red beans & riceRed Beans and Rice.jpgNew Orleans, United StatesStaple made with kidney beans, ham bones, pickled pork, andouille sausage, onion, celery, bell pepper and seasonings.
Rice and currySL-rice and curry.jpgBangladesh, Southern India, and Sri LankaA meal of plain, spiced, or fried rice which is served together with several other dishes, of which at least one is a curry, on one plate, but sometimes with the other dishes on the side.
Rice and gravySmothered pork roast rice and gravy HRoe 2012.jpgUnited StatesA staple of Creole and Cajun cuisine
Rice and peasBasmati Johns (peas and basmati rice).jpgCaribbeanRice with kidney beans, black-eyed peas or pigeon peas
Rice bathA seasoned rice with vegetables (Such as egg-plant, peas, tomato), a breakfast dish from Karnataka, India
Rice breadJapanese Rice Bread.JPGBread made from rice flour.
Rice cakesKorean culture-Doljanchi-01.jpg
ChaoVietnam
Rice congeeEast, Southeast, and South AsiaAlso called Rice Porridge - a watery rice gruel eaten with various additions or side dishes.
Rice KrispiesUnited StatesA breakfast cereal made of crisped rice. Rice Krispies are also used to make Rice Krispies treats by combining the cereal with melted marshmallows.
Rice noodle rollGD Rice Product 1.JPGChina
Rice puddingRisalamande.jpgWorldwideSweet dish of rice cooked in milk, coconut milk or other thickening liquid. Eaten with various spices, fruits, condiments, etc. in different regions.
RisottoRisotto.jpgItalyRice dish made by first frying in butter after which broth is added.
San PyoteMyanmarBurmese rice congree with either duck or fish
SarmaArmenian dolma.jpegTurkey, Azerbaijan, ArmeniaGrape or cabbage leaves stuffed (rolled with) rice, various herbs and spices.
Sel rotiSel Roti.jpgNepalRing shaped bread made from rice flour and eaten during Hindu festivals, especially Tihar.
SerabiSerabi-01.jpgIndonesiaAn Indonesian pancake that is made from rice flour with coconut milk or just plain shredded coconut as an emulsifier. Each province in Indonesia has various serabi recipes corresponding to local tastes.[16][17]
Sholeh ZardIranThis is a saffron rice dessert with nuts and rosewater
Shrimp CreoleShrimp creole.jpgLouisiana Creole cuisineCooked shrimp in a mixture of whole or diced tomatoes, the Holy trinity of onion, celery and bell pepper, spiced with Tabasco sauce or another hot pepper sauce and/or cayenne-based seasoning, and served over steamed or boiled white rice.[18]
Shwe HtaminMyanmarBurmese dessert dish. Baked sweetened glutinous rice and jaggery
Shwe Yin AyeMyanmarDessert dish consisting of glutinous rice, coconut milk and jelly
Siopao4 siopaos.JPGChina, Japan, Philippines, ThailandSteamed meat dumpling made with rice flour
Spanish riceSpanish rice.jpg
Steamed riceHK lunch 大家樂 Coral de Cafe 白飯 steamed rice June-2012.JPGEast and Southeast Asia
Steaming rice soupChina
Stir fryPhat naem sai khai.jpgPictured is Thai Phat naem sai khai, sausage of fermented raw pork skin and sticky rice stir fried with egg.
SumanCassava Suman.jpgPhilippinesSticky rice cooked with coconut milk and sugar and wrapped in banana or coconut leaves.
SushiMrs Y's Sushi on platters.jpgJapanSticky rice flavored with vinegar and sugar, with various fillings or toppings
Sweet saffron riceBasic saffron rice.JPGIndiaDish consisting of joha rice, sugar and saffron
TangyuanYuanXiao.jpgChina, TaiwanThis is a traditional (at least from Ming dynasty) food that is made from glutinous rice paste that has been rolled into small balls, boiled, then put into a soup base. These are traditionally white in color like then ew moon and eaten during the first full moon after Chinese New Year and symbolize togetherness of family. They are also often pink, or a mixture of pink and white balls, because red is good luck in Chinesec ulture (but red dye added to the white results in pink). Sometimes savory or sweet stuffings (such as red bean paste) are added.
TapaiTapai Pulut.jpg
Thai fried riceThaifriedrice.jpg
Thalassery biryaniReady biriyaani.jpgAlso known as Malabar biryani, Thalassery biryani is a rice-based dish made with spices, rice (khyma rice, and not basmati rice) and chicken (specially dressed for biriyani). Variations upon the dish may use mutton, fish, eggs or vegetables.
XôiXôi ngũ sắc.JPGVietnam
YakimochiMochi 003.jpgJapanLiterally grilled or broiled mochi or pounded rice cake. Traditionally, it is prepared using a small charcoal grill but in modern times a gas grill can be used. During the time of the Autumn Moon it is traditional to eat fresh yakimochi while sipping sake and enjoying the view of the full moon.
Yay MonteMyanmarThin savory rice pancake with boiled garden peas, spring onions and salted sesame garnish
Yeung Chow fried riceChinese fried rice by stu spivack in Cleveland, OH.jpgA popular Chinese-style wok fried rice dish in many Chinese restaurants in China, the Americas, Australia, United Kingdom, Vietnam, and the Philippines. The ingredients vary, but there are staple items such as cooked rice (preferably day old because freshly cooked rice is too sticky, barbecued pork, Cooked shrimp, scallions (spring onions or green onions), chopped, including green ends and egg yolks.
ZardaPakistan, IndiaSweet dish of rice cooked in clarified butter/ banaspati oil with a variety of dried fruits such as orange in color
Zeera riceJeera-rice.JPGIndiaSteamed rice, Zeera (cumin), Zeera powder, ginger-garlic paste, salt, oil, chana dal and red chillies.
Zereshk PoloQazvin Province, IranThis is caramelized barberries sprinkled on plain buttery basmati rice and served usually with chicken.
ZongziRiceDumpling.JPGChinaGlutinous rice, stuffed with various ingredients and wrapped in bamboo leaves
ZosuiKinokozousui (Gusto Restaurant).jpgJapanA rice soup made from pre-cooked rice and water. Leftover soup from nabe is often re-used for zosui.

See also[edit]

References[edit]

  1. ^ "ProdSTAT". FAOSTAT. Retrieved December 26, 2006. 
  2. ^ Rivera, Oswald (2002). Puerto Rican Cuisine in America: Nuyorican and Bodega Recipes. 9781568582443. p. 186. ISBN 978-1-56858-244-3. 
  3. ^ Elisabeth Lambert Ortiz (9 September 1998). Cocina latinoamericana. EDAF. p. 251. ISBN 978-84-414-0421-2. Retrieved 9 August 2011. 
  4. ^ Alice L. McLean (30 August 2006). Cooking in America, 1840–1945. Greenwood Publishing Group. p. 139. ISBN 978-0-313-33574-7. Retrieved 8 August 2011. 
  5. ^ Robert M. Weir; Karen Hess (March 1998). The Carolina Rice Kitchen: The African Connection. Univ of South Carolina Press. p. 39. ISBN 978-1-57003-208-0. Retrieved 8 August 2011. 
  6. ^ Kellie Jones; Amiri Baraka; Lisa Jones; Hettie Jones, Guthrie P. Ramsey (6 May 2011). EyeMinded: Living and Writing Contemporary Art. Duke University Press. p. 285. ISBN 978-0-8223-4873-3. Retrieved 8 August 2011. 
  7. ^ D. H. Figueredo (16 July 2002). The complete idiot's guide to Latino history and culture. Penguin. p. 250. ISBN 978-0-02-864360-1. Retrieved 8 August 2011. 
  8. ^ Thanh Nien Hot Spots 5 Jan 2012 "With your craftsmanship in hand, return to Saigon for a master class in clay-pot cooking, crafting cơm tấm (broken rice), caramelized pork belly,"
  9. ^ Meera Freeman The Flavours of Vietnam 2004 - Page 42 "Cơm tấm - broken rice.. 3 cups broken rice water vegetable oil (optional) Rinse the rice in plenty of cold running water until the water is clear and the rice is free of impurities. Put the washed rice in a large saucepan ..."
  10. ^ Helen Agostino, Kathy Kiting, Asia Education Foundation, Indonesia Kaleidoscop, Curriculum Corporation, 1999, 59p. ISBN 1-86366-383-5
  11. ^ Heinz Von Holzen, Wendy Hutton, Lother Arsana, The Food of Indonesia Tuttle Publishing, 1999, Page 62 ISBN 962-593-389-1
  12. ^ "Padang's Feast Fit for a King". Eating Asia. 2006-07-10. Retrieved 2013-08-20. 
  13. ^ Betawi cuisine, a culinary journey through history | The Jakarta Post
  14. ^ Kim (김열규), Yeolgyu (2004), The Fire of Koreans (한국인의 화) (in Korean), Seoul: Humanist (휴머니스트), p. 9, ISBN 89-89899-93-1 
  15. ^ "Rice Pilaf". Accessed May 2010.
  16. ^ Sri Owen, Indonesian Regional Food and Cookery Page 200
  17. ^ Justine Vaisutis, Lonely Planet Publications (Firm) Indonesia Page 82
  18. ^ Irma Rombauer, Marion Rombauer Becker, Ethan Becker (1997). Joy of Cooking. pp. page 519. ISBN 0-684-81870-1.