Rice is a grain so ubiquitous in cooking that its versatility and deliciousness are often underestimated. Don’t make that mistake. Whether it’s long- or short-grained, brown or white, steamed or fried, rice can make a meal whether as a side or centerpiece at the table. Here’s a sample of classic rice dish recipes from Africa, China, India, Japan, Korea, Mexico, New Orleans, Puerto Rico, Spain, Sri Lanka, Taiwan, and beyond.
Garden Paella
This vegetarian version of paella uses eggplant, zucchini, and tomato cooked into the rice dish. The Spanish short-grained rice Bomba is the star here, crisping up on the bottom to make the traditional soccorat, a crackling crust that forms where the rice touches the pan.
Khichdi
A comforting dish made from mung beans, rice, and a variety of spices, this khichdi comes from the Thikse Monastery in Ladakh, India, and employs ginger and garlic alongside turmeric, fenugreek, cumin, and coriander.
Island Jollof Rice
Jollof is a wildly popular dish across West Africa, and there are many regional variations. This recipe, from Chef Eric Adjepong, includes smoked fish, turkey bacon, and scotch bonnet chiles.
Kiribath with Lunu Miris (Coconut Rice with Sambal)
This Sri Lankan dish is traditionally served to mark new beginnings. Coconut rice is gently shaped into diamonds and then topped with a sambal made from fresh chiles, red onion, lime juice, and spices.
Fan Tuan (Stuffed Rice Rolls)
A layer of cooked sticky rice becomes the satisfying wrapper for fan tuan, colorful rolls filled with fried eggs, scallions, pickled daikon, the fried dough sticks called youtiao, and pork floss. “For me, the fan tuan we serve at the bakery represents the collaborative nature of my understanding of Taiwanese food,” says 2020 F&W Best New Chef Trigg Brown of Win Son in Brooklyn.
Yogurt Rice
In India, yogurt rice goes by many names: thayir sadam, dahi bhat, dahi chawal, mosaranna, curd rice — the list goes on. One of Khushbu Shah’s go-to meals for comfort and nourishment, yogurt rice combines long-grain rice and whole milk yogurt with spices and herbs for a simple and delicious one-bowl meal.
Ba Bao Fan (Eight-Treasure Rice)
Sweet glutinous rice forms the backbone of this Chinese dessert, decorated by candied and dried fruits. Danielle Chang includes candied orange peel, goji berries, amarena cherries, kumquats, lemon peel, edible flowers, mandarins, lychees, red dates (jujube), maraschino cherries, gooseberries, kiwi berries, pomegranate, dragon fruit, and sliced figs, and you can substitute what you like.
Summer Vegetable Bibimbap
2021 F&W Best New Chef Ji Hye Kim prepares each ingredient in this seasonal Korean rice bowl separately, salting and sautéing sturdy vegetables like squash and eggplant and blanching leafy greens. A robust yak gochujang, a sauce made with ground beef and Korean chile paste, gives the dish a sensational level of umami.
Nasi Goreng Jawa (Javanese Fried Rice)
Nasi Goreng is the classic Indonesian fried rice dish, and this is the version that chef and TV personality William Wongso grew up eating.
Nam Khao Tod (Crispy Rice Salad)
Cooked and cooled rice is seasoned with curry paste and dusted with a generous coating of rice flour then fried until über-crunchy at Thai restaurant Night + Market. The dish originated in Laos.
Asopao
A hearty and sustaining dish, asopao is a Puerto Rican stew filled with rice and plenty of vegetables and topped with spiced ground chicken. This version’s from Field Trip chef JJ Johnson.
Onigiri
Christopher Testani / Food Styling by Victoria Granof / Prop Styling by Thom Driver
Onigiri — rice balls with a savory surprise — inside are a popular Japanese snack. Use your hands or swirl the seasoned rice in a bowl to form the rice balls.
Royal Rice
A hybrid of biryani and toasted, pilaf-style rice is cooked in coconut milk with mint, almonds, and golden raisins. Chefs Saqib Keval and Norma Listman of Masala y Maíz in Mexico City marry aspects of Desi and Mexican cuisine in this colorful dish.
Italian Wedding Risotto
Diana Chistruga
Inspired by the classic Italian soup, this heartier risotto is filled with just-wilted spinach and topped with crispy, garlicky meatballs.
Mexican Rice
Matt Taylor-Gross / Food Styling by Ali Domrongchai
Mexican rice and Spanish rice are served almost interchangeably alongside enchiladas, chiles rellenos, tacos, and other Mexican dishes. Mexican rice is said to be more tomatoey, but the two are very similar. Chandra Ram’s version is fairly classic, with tomatoes, bell pepper, onion, and jalapeño pureed with the juices from the canned tomatoes.
Monday Night Red Beans and Rice
Long-cooked and creamy, properly made red beans integrate the core flavors of the south Louisiana aromatic trinity — onion, green bell pepper, and celery — along with the savory richness of pork and a kick of garlic. Served over white rice, the New Orleans tradition developed as a hearty, low-maintenance meal of comforting, sustaining goodness.
Khao Mun Gai (Thai Chicken and Rice)
Kelsey Hansen / Food Styling by Annie Probst / Prop Styling by Gabe Greco
Khao Mun Gai, also called Khao Maan Gai, is a Thai street food famed for its simplicity. Tender poached chicken is served with a fragrant chicken broth, ginger rice, and a flavorful dipping sauce.
Kimbap (Korean Sushi Rolls)
David Chang was inspired to make these playful rolls by a snack he had at Yunpilam, a temple in South Korea.
Classic Shoyu Musubi
This popular Hawaiian snack of Spam that’s been glazed with musubi sauce and wrapped in nori with sushi rice is totally irresistible.
Ginger Crispy Rice with Salmon and Bok Choy
Cooked in a Chinese clay pot, this ginger-infused Jasmine rice is an ideal bed for gently cooked fish and vegetables.
Hyderabadi Lamb Biryani
A showstopper of a rice dish, this Indian biryani from Chopped judge Maneet Chauhan cooks saffron-laced rice and lamb under a lid of dough to seal in moisture and flavor.
Arroz con Pollo
Chicken, rice, and vegetables simmer togethe in one pot, enhancing each other in this easy Latin American dish.
Sabzi Polo (Herbed Rice)
Traditionally served during Persian New Year, this herb-packed rice dish’s signature is the deeply browned crust that holds it all together and gives textural contrast to the interior.
Brazilian Black Rice
This dish from Uxua hotel chef Aladim Alves traces its roots to the 1970s, when the beaches of Trancoso, Brazil, were a favorite hippie destination. It combines richly flavored Bahian seafood with healthy whole-grain black rice.
Sushi Rice
© John Kernick
Chef Masaharu Morimoto advises on preparing the critical component of Japanese sushi: Season sushi rice with a mixture of rice vinegars, sugar, and salt, then carefully separate and fluff the grains with a slicing motion.
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