Chinese rice dishes

Congee ( , derived from Tamil ) is a form of savoury rice porridge of Asian origin, primarily made by boiling rice in a large amount of water until the rice softens. Depending on the rice–water ratio, the thickness of congee varies from a Western oatmeal porridge to a gruel. Since the history of rice cultivation in Asia stretches back to the Baiyue-inhabited lower Yangtze circa 10,000 BC, congee is unlikely to have appeared before that date. Congee is typically served with side dishes, or it can be topped with meat, fish, and pickled vegetables.

Zongzi (), simply zong () or translated as rice dumplings, is a traditional Chinese rice dish made of glutinous rice stuffed with a range of fillings and wrapped in bamboo leaves. Fillings can be either sweet, such as red bean paste, or savory, such as pork belly or Chinese sausage. The bamboo for wrapping the zongzi is generally of the species Indocalamus tessellatus, although sometimes reed or other large flat leaves may be used. Zongzi are cooked by steaming or boiling.

Chinese food

Tangyuan is a traditional Chinese dessert made of glutinous rice shaped into balls that is served in a hot broth or syrup. They come in varying sizes, anything between a marble to a ping-pong ball, and are often stuffed with filling. Tangyuan are traditionally eaten during the Lantern Festival, but because the name is a homophone for reunion () and symbolizes togetherness and completeness, this dish is also served at weddings, family reunions, Chinese New Year, and the Dōngzhì (winter solstice) festival.

crunchy, slightly browned cooked rice

Rice and chicken dish originating from Hainan island

Asian rice dish

Chinese-style dish

type of fermented rice

Ló͘-bah-pn̄g, also called bah-sò-pn̄g in southern Taiwan, or translated to minced pork rice in English, is a rice dish that is commonly seen throughout Taiwan and Southern Fujian, China. The flavor may vary from one region to another, but the basic ingredients remain the same: ground pork marinated and boiled in soy sauce served on top of steamed rice. It is a type of gaifan dish.

Chinese fried rice

sandwich, whose buns are made of rice

Cifantuan, also known simply as chi faan or fantuan, is a glutinous rice dish in Chinese cuisine originating in the Jiangnan area of eastern China which encompasses Shanghai and surrounding regions. It is made by tightly wrapping a piece of youtiao (fried dough) with glutinous rice. It is usually eaten as breakfast together with sweetened or savory soy milk in its native Jiangnan.

Chinese pastry

food

traditional Taiwanese pork dish

Chinese Cuisine

Kamameshi (釜飯 "kettle rice") is a Japanese rice dish traditionally cooked in an iron pot called a kama. Many varieties exist, but most consist of rice seasoned with soy sauce or mirin, and cooked with meats and vegetables. In modern times, it is often considered a type of takikomi gohan (mixed rice dish).

rice cooked with red beans

thumb|Minced pork rice

thumb|Aiwowo: a traditional snack from Beijing thumb|Aiwowo Hongluo showing interior Aiwowo () is a traditional dessert from Beijing, China.

Asian rice dish

Hong Kong fried rice dish

Hong Kong rice dish

traditional spherical dessert eaten for celebration for the "Winter Solstice" festival in Fuzhou, China

Chinese rice dish

cantonese rice flour ball dessert

thumb|upright=1.35|Seafood Paofan in Singapore Paofan () is a dish in Teochew cuisine popular in Singapore. Other versions of Paofan can be found in Taiwan, Korea and Japan, where rice and seafood are the main staples for the farmers during the harvest. Once the domain of restaurants, Paofan has recently been offered in low-cost establishments. It consists of rice soaked in broth brewed from pork, fish bones and prawn, typically served with seafood, fried egg floss and crispy rice. The popularity of paofan has risen in Singapore in 2021, with the emergence of a premium lobster version.

snack in Tianjin

fictional rice dish from film ''God of Cookery'' made into reality