Philippine 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.

Malaysian rice dish cooked in coconut milk, served with sambal and side dishes.

Chinese food

crunchy, slightly browned cooked rice

Asian rice dish

Bibingka (; ) is a type of baked rice cake in Filipino cuisine that is cooked in a terracotta oven lined with banana leaves and is usually eaten for breakfast or as merienda (mid-afternoon snack), especially during the Christmas season. It is also known as bingka in the Visayas and Mindanao islands.

type of steamed rice cake

Champorado or tsampurado is a sweet chocolate rice porridge in Filipino cuisine.

type of sweet rice cake from the Philippines

Espasol is a chewy and soft, cylinder-shaped Filipino rice cake. It is made from glutinous rice flour cooked in coconut milk and sweetened coconut strips and, afterwards, dusted or coated with toasted rice flour.

rice cake originating in the Philippines

Sinangag (), also called garlic fried rice or garlic rice, is a Filipino fried rice dish cooked by stir-frying pre-cooked rice with garlic. The rice used is preferably stale, usually leftover cooked rice from the previous day, as it results in rice that is slightly fermented and firmer. It is optionally garnished with toasted garlic flakes and sometimes chopped scallions. The rice grains are ideally loose and not stuck together.

Filipino rice and chicken gruel

Spanish chicken and rice dish

thumb|Opened kalamay inside the coconut shell Kalamay (also spelled calamay, literally 'sugar') is a sticky sweet that is known in many regions of the Philippines. It is made of coconut milk, brown sugar, and ground glutinous rice. It can also be flavored with margarine, peanut butter, or vanilla. Kalamay can be eaten alone, but is usually used as a sweetener for a number of Filipino desserts and beverages. It is related to the Chamorro dessert called kalamai.

Filipino rice dish

Silog is a class of Filipino breakfast dishes containing sinangag (garlic fried rice) and itlog ("egg"; in context, fried egg "sunny side up"). They are served with various accompanying savory dishes (), usually fried meat dishes such as tapa, longganisa or ham. The name of the accompanying dish determines the portmanteau name of the silog; for example, the former three would be known as tapsilog, longsilog, and hamsilog.

Sapin-sapin is a layered glutinous rice and coconut dessert in Philippine cuisine. It is made from rice flour, coconut milk, sugar, water, flavoring, and coloring. It is usually sprinkled with latik or grated coconut among other toppings. The dessert is recognizable for its layers, each colored separately.

Puto cuchinta or kutsinta, is a type of steamed rice cake (puto) found throughout the Philippines. It is made from a mixture of tapioca or rice flour, brown sugar, and lye, enhanced with yellow food coloring or annatto extract, and steamed in small ramekins. It bears resemblance to the Burmese mont kywe the and Indonesian and Malaysian kuih kosui.

Filipino rice cake

Palitaw (from litaw, the Tagalog word for "float" or "rise") is a small, flat, sweet rice cake eaten in the Philippines. They are made from galapong - washed, soaked, and ground malagkit (sticky rice). After excess water is let out from the grinding process, scoops of the batter are rolled and flattened to a circular shape and cooked by dropping into boiling water; floating to the surface is an indication that they are done. Before serving, they are dipped in grated coconut, and presented with a separate mix of sugar and toasted sesame seeds. There are many different kinds of Palitaw including

Paelya () or paella (Spanish) is a Philippine rice dish adapted from the Valencian paella. However, it differs significantly in its use of native glutinous rice (malagkít), giving it a soft and sticky texture, unlike the al dente texture favoured in Spanish paella. It is also characteristically topped with sliced eggs. Filipino paelya does not use saffron, but is instead coloured with atsuete (anatto), luyang diláw (turmeric), or kasubhâ (safflower).

Pastil is a Filipino dish made with steamed rice wrapped in banana leaves with dry shredded beef, chicken, or fish. It originates from the Maguindanao people and is a popular, cheap breakfast meal in Mindanao, especially among Muslim Filipinos. Pastil is also known as patil, patel, patir, or pater in Maranao; and paster in Iranun.

type of rice cake native in the Eastern Visayas, Philippines

Binignit is 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. It is comparable to various dessert guinataán (coconut milk-based) dishes found in other regions, such as bilo-bilo. Among the Visayan people, the dish is traditionally served on Good Friday of Holy Week.