Rice dishes

Pilaf (), pilav, pilau or plov () is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables and meat, and employing some technique for achieving cooked grains that do not adhere.

Bibimbap ( ; ), sometimes romanised as bi bim bap or bi bim bop, is a Korean rice dish. It is served as a bowl of warm white rice topped with namul (sautéed or blanched seasoned vegetables) and gochujang (chili pepper paste). Egg and sliced meat (usually beef) are common additions, stirred together thoroughly just before eating. The term bibim means "mixing" and bap is cooked rice.

rice that has been cooked either by steaming or boiling

Kabsa (), also known as Makboos () or Machboos ( ), is an Arab mixed rice dish that originates from Saudi Arabia or Yemen. It is commonly regarded as a national dish in all the countries of the Gulf Cooperation Council. It can also be found in regions such as southern Iran and Gaza in Palestine.

Koshary, kushari or koshari ( ) is Egypt's national dish and a widely popular street food. It is a traditional Egyptian staple, mixing pasta, Egyptian fried rice, vermicelli and brown lentils, and topped with chickpeas, a garlicky tomato sauce, garlic vinegar, and crispy fried onions. Sprinklings of garlic vinegar and hot sauce are optional.

thumb|Stuffing a domesticated turkey|turkey thumb|Stuffed Turkey as food|turkey thumb|right|Chilean empanada with ground meat stuffing

rice with the brownish hull not polished off as in white rice

rice dish from West Africa

types of puffed grain made from rice

Maqluba (also attested by a variety of other spellings in English; ) is a traditional Levantine dish, a variety of Pilaf that is popular across Palestine, Jordan, Syria, Lebanon, Israel, and Iraq. It consists of meat, rice, and fried vegetables placed in a pot which is flipped upside down when served, hence the name.

Rice which has had the brownish hull polished off, leaving a white-colored grain.

Mansaf ( /‍ˈ‍man‍.‍saf‍‍‍/) is a traditional Jordanian dish made of lamb, cooked in a sauce of fermented dried yogurt and served with rice or bulgur.

noodles that are made from rice

Puttu (; ; ; ) is a dish native to the Southern Indian states of Kerala, Tamil Nadu, and parts of Karnataka, as well as Sri Lanka. It is made of steamed cylinders of ground rice layered with coconut shavings, sometimes with a sweet or savory filling on the inside. Puttu is usually a breakfast dish served hot with either sweet side dishes such as palm sugar or banana, or savoury with chana masala, chutney, rasam, or meat curries.

Mujaddara ( mujaddarah, with alternative spellings in English majadra, mejadra, moujadara, mudardara, and megadarra) is a dish consisting of cooked lentils together with groats, generally rice, and garnished with sautéed onions. It is especially popular in the Levant.

flattened rice consumed as nutritious food in India

rice that has been partially boiled in the husk

coconut-flavoured rice

Nicaraguan and Costa rica dish based on rice and beans

food

Indonesian spicy omelette dish

Kiribath () is a traditional Sri Lankan dish made from rice. It is prepared by cooking rice with coconut milk, hence this name, and can be considered a form of rice cake or rice pudding. Kiribath is an essential dish in Sri Lankan cuisine. It is very commonly served for breakfast on the first day of each month and also has the added significance of being eaten for any auspicious moment throughout one's lifetime which are marking times of transition. It is one of the more renowned traditional dishes in Sri Lanka.

thin dried noodles made of rice originating from Asia

Waakye ( ) is a Ghanaian dish of cooked rice and beans, commonly eaten for breakfast or lunch. However, it can also be eaten as supper. The rice and beans, usually black eyed peas or cow beans, are cooked together, along with red dried sorghum leaf sheaths or stalks and kaun (powdered limestone). The sorghum leaves and limestone give the dish its characteristic flavor and a red appearance and the sorghum is taken out before consumption. The word waakye is from the Dagbani language, and refer to a particular type of beans. In Hausa, the bean and the dish are called wake, a contracted form of th

Māstāba, or mastava (Cyrillic: Мастава, Tajik: Мастоба), is a traditional Uzbek and Tajik soup. Sometimes it is called "liquid pilaf".

food dish

In Belgian and Dutch cuisine, ' (French: rice pie), /' (Dutch: rice flan), or (German: rice flan), is a pie with a filling based on rice pudding. Rijstevlaai is a type of vlaai.

rice dish

persian celebratory rice dish

Indonesian cuisine originating from West Sumatra

Somali cuisine

Iranian rice and herb dish

type of rice noodle from Yunnan Province, China

rice dish made yellow with spices

Ghanaian staple food made with rice

Filipino rice and chicken gruel

Dish made from saffron, white rice and usually vegetable bouillon

Iranian rice dish

Rice dish associated with Ramadan

Patrode also known as patrodo, patra, or patrodu, is a steamed vegetarian dish made from colocasia leaves (chevu in Tulu, taro, kesuve or arbi) in various parts of India.

thumb | 220x124px | right | alt= A woman holding a plate of golden crusted rice | Example of dish showing golden crusted rice Kateh () is an Iranian rice dish from the Caspian region of Iran. Unlike Polo/Cholo, kateh is sticky and does not have tahdig (the rice, bread or potato crust at the bottom), though it does form a crust on the bottom where the salt and oil collect. Generally, kateh needs half the cooking time of polo-style rice and has a denser flavor due to the addition of butter or oil in the cooking process.

Nigerian rice pudding

Apples stuffed with lamb and rice

Rice soaked in cool water

breakfast cereal

Spanakorizo (, "spinach rice") is a Greek vegetarian dish of spinach and rice. A pilaf, it is described as a typical Greek country dish that may be eaten hot or cold.

Mombar () is a rice sausage dish. Different versions of it with various different names are eaten in Syria, and Libya. In Egypt it is made from sheep casing stuffed with a rice mixture and deep fried.

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type of unpolished rice

traditional Mon dish of Myanmar

Japanese lemon-orange flavored candy with an outer layer of rice paper

typical Middle eastern side dish

Haneeth is a slow-roasted lamb dish from Yemen. It is very popular dish throughout the Arabian Peninsula. It is cooked in a tannour oven and has a different spice rub. Haneeth is usually served on a plate of rice.

Name for heritage varieties of rice grown in south-west Nigeria and used in a variety of dishes

Handesh (also known as Guror Sandesh), known as Teler pitha in Bangla, is a sweet and puffy deep-fried Pitha from the Sylhet region of Bangladesh and Karimganj district of Assam in India. It is eaten both as dessert or as a snack. It is a deep-fried molasses and rice flour cake. It is very popular at the time of the Eid. In the earlier days, like other Pithas, this delicacy used to be made from rice threshed by the unmotorized Dheki. It can be eaten with tea as a snack. It is also famous on special occasions such as naming ceremonies and wedding festivities. In Assam, India Its called Tel Pith

millet porridge

Israeli bean and tomato dish

generic food item shaped into a ball made primarily of rice

Ghanaian style of cooking rice