Looking for the best rice dishes around the globe? Read on...
Rice feeds more people than any other grain on the planet, and yet no two cultures seem to agree on what to actually do with it. Give the same humble grain to a cook in Spain, another in Nigeria, and another in Japan, and you'll get three dishes that share almost nothing except the base ingredient. Almost every region has found its own way to transform simple grains of rice into a memorable meal.
Rice dishes reflect the history and culture of the places where they are eaten. Recipes have travelled with traders, migrants and communities, while local ingredients and traditions have transformed them along the way. Rice is one of my favourite staples too, and I make it my mission to seek out the best rice dishes around the world when travelling.
Chicken Biryani
Few rice dishes are as famous or as beloved as biryani. It happens to be my favourite rice dish too. Particularly associated with India and the wider Indian subcontinent, biryani is made by layering fragrant basmati rice with ingredients such as spiced meat, chicken, or vegetables.
What makes biryani so distinctive is its combination of aromatic spices. Cardamom, cinnamon, cloves, cumin and saffron may all feature, while fried onions, lentils and yoghurt can add further layers of flavour. The rice and other ingredients are traditionally cooked together slowly, allowing the aromas to infuse the entire dish.
There are countless regional variations, from Hyderabadi biryani to Kolkata biryani to Pakistani biryani, each with its own ingredients and preparation methods.
Paella in Granada, Spain
One of Spain's most famous dishes, paella originated in the Valencia region and is traditionally cooked in a wide, shallow pan. The dish gets its distinctive character from short-grain rice cooked with stock and ingredients such as chicken, seafood, or vegetables.
Seafood paella is perhaps the version most familiar internationally, often featuring prawns, mussels, squid and other seafood. Paella is designed to remain relatively dry, with the rice absorbing the flavourful stock. For many visitors to Spain, eating an authentic paella is an essential culinary experience.
Rich, creamy, and comforting, risotto is one of Italy's best-known rice dishes. It is particularly associated with northern Italy, where rice cultivation has been important for centuries.
Risotto is prepared by slowly adding hot stock to short-grain rice while stirring, allowing the rice to release its starch and develop its characteristic creamy texture. It can be flavoured with mushrooms, seafood, saffron, vegetables, or cheese. Risotto alla Milanese, made with saffron, is one of the most famous versions.
Jollof rice is one of West Africa's most well-known dishes and a staple at everything from family meals to weddings and parties. It is particularly associated with countries including Nigeria, Ghana and Senegal, although recipes vary considerably across the region.
Rice is cooked in a rich tomato and pepper-based sauce, usually alongside onions, spices and stock. Chicken, beef, fish or vegetables may be served with it, depending on the recipe.
Chinese Fried Rice
Fried rice is one of the world's great examples of how leftovers can become something delicious. Although versions exist throughout Asia and beyond, Chinese fried rice is particularly famous.
Cooked rice is stir-fried at high heat with ingredients such as egg, spring onions, vegetables, prawns, chicken or beef. Different regions and restaurants have their own variations, making fried rice an incredibly versatile dish. It has also travelled far beyond China, with local versions appearing throughout Southeast Asia and around the world.
Nasi Goreng in Bali
Nasi goreng literally means "fried rice" in Indonesian, but this dish is much more flavourful than the name might suggest. Cooked rice is stir-fried with ingredients such as garlic, shallots, chilli, vegetables, egg and meat or seafood. Sweet soy sauce gives many versions their distinctive dark colour and slightly sweet, savoury flavour. Nasi goreng is commonly topped with a fried egg and may be served with crispy shallots, cucumber, tomato or prawn crackers. It is eaten throughout Indonesia and is also widely enjoyed in neighbouring countries.
Bibimbap is a colourful Korean rice dish that translates roughly as "mixed rice". A bowl of steamed rice is topped with an assortment of vegetables, meat and a fried or raw egg before being mixed together with gochujang, a Korean fermented chilli paste.
The combination of textures is one of the dish's biggest attractions. Crunchy vegetables, tender meat, soft rice and a rich, spicy sauce come together in every bite.
Pilaf, also known by names such as plov or pulao depending on the region, is a broad family of rice dishes found across Central Asia, the Middle East, South Asia and parts of Eastern Europe. The rice is typically cooked in seasoned stock, often with onions, carrots, spices and meat. Uzbek plov, for example, is traditionally prepared with rice, lamb or beef, carrots and onions and is an important part of Uzbek cuisine and hospitality.
Azerbaijani Plov
Shahi Plov is one of Azerbaijan's most elaborate and celebratory rice dishes and one of the best rice dishes I’ve ever had. Fragrant saffron-infused rice is combined with ingredients such as dried fruits, chestnuts, meat and spices, then traditionally wrapped in a layer of thin lavash bread before being baked. The result is a spectacular dish with aromatic rice, sweet and savoury flavours and a crisp golden crust. Shahi Plov is often served at weddings, celebrations and other important occasions.
Kabsa is one of the signature dishes of Saudi Arabian cuisine and is also found elsewhere in the Arabian Peninsula. It consists of fragrant, spiced rice served with meat, traditionally chicken or lamb. The rice is typically cooked with tomatoes, onions and a mixture of spices that can include cardamom, cinnamon, cloves, black pepper and dried lime. Nuts and raisins may also be added as a garnish. Kabsa is often served on a large communal platter, making it particularly suited to family gatherings and other functions.
Mansaf is Jordan's national dish and an important part of the country's culinary and cultural traditions. It consists of tender lamb cooked in a rich, tangy sauce made from jameed, a fermented dried yoghurt, and is served over fragrant rice. The dish is traditionally presented on a large communal platter and topped with almonds or pine nuts. Mansaf is particularly associated with celebrations, weddings and family gatherings. I enjoyed it in Amman, Jordan’s capital city.
Chicken Mandi
Mandi is a famous Yemeni dish of fragrant, tender meat and spiced rice. Traditionally, chicken or lamb is cooked slowly, often in a tandoor-like underground oven, giving the meat a distinctive smoky flavour and tender texture. The rice is cooked with aromatic spices and the juices from the meat, creating a richly flavoured dish. Mandi can be found throughout the Arabian Peninsula and is especially associated with communal meals and special occasions.
Maqluba, meaning "upside down" in Arabic, is a spectacular one-pot Levantine dish found in Jordan, Syria, Lebanon, and other Middle Eastern countries. Rice is layered with meat, usually chicken or lamb, and vegetables such as aubergine, cauliflower and potatoes. Once cooked, the entire pot is carefully flipped onto a large serving platter, revealing the colourful layers underneath. The combination of fragrant rice, tender meat and caramelised vegetables makes maqluba a hearty and impressive communal meal.
Mango Sticky Rice in Bangkok
Unlike the other dishes on this list, this is a sweet dish. Mango sticky rice is one of Thailand's best-known desserts. Glutinous sticky rice is cooked and combined with sweetened coconut milk, then served with slices of ripe, juicy mango. A drizzle of coconut sauce and a sprinkling of toasted mung beans or sesame seeds may be added on top. This was one of my favourite foods in Thailand.
Sushi
While sushi is not a single rice dish in the same sense as biryani or paella, rice is at the heart of Japanese sushi. Sushi chefs spend much time perfecting the rice before they' move on to the fish. Short-grain Japanese rice is seasoned with rice vinegar, sugar and salt before being combined with ingredients such as raw or cooked seafood, vegetables and egg. From nigiri and maki rolls to chirashi sushi, the quality and preparation of the rice are crucial to the finished dish.
Koshary
Koshary is one of Egypt's most widely eaten and inexpensive local foods. The dish combines rice with lentils, pasta and chickpeas, topped with crispy fried onions and a spicy, tangy tomato sauce. The combination might sound unusual at first, but the contrasting textures and flavours are what make koshary so appealing. The rice and lentils provide a filling base, while the pasta and chickpeas add texture. The tomato sauce brings acidity and spice, and the fried onions add a delicious crunch. We first ate it in Cairo.
Khuri Khichdi
Khuri Khichdi is a traditional Indian rice and lentil dish, although recipes and names can vary between regions. It is part of the wider family of khichdi, in which rice and lentils are cooked together until soft. Spices such as turmeric, and cumin are used to add flavour. Simple, nourishing and easy to digest, khichdi has long been regarded as an Indian comfort food and can be enjoyed on its own or with potato fry, vegetables, pickles or other accompaniments.
Kedgeree has an interesting history that reflects the culinary connections between Britain and India. The dish is made with cooked rice, flaked fish, eggs and spices, with parsley or other herbs often added for freshness. It is believed to be an adaptation of khichdi (17 above) from the British colonial period. Smoked haddock became particularly associated with the British version, while boiled eggs and spices added further flavour. Once traditionally served as a breakfast dish, kedgeree is now more often eaten as a satisfying lunch or dinner.
Congee is a rice porridge that has been eaten across China for centuries. Rice is slowly cooked with plenty of water until it breaks down into a soft, creamy consistency. It can be served plain or topped with ingredients such as shredded chicken, seafood, spring onions, ginger, peanuts or preserved vegetables. Often eaten for breakfast or when someone is feeling unwell, congee is simple, nourishing and incredibly versatile. We ate it in Malaysia too.
Hainanese chicken rice is one of Singapore's most iconic dishes. It consists of poached chicken served with rice that has been cooked in chicken stock and infused with aromatics such as ginger and garlic. The dish is usually accompanied by chilli sauce, ginger sauce and a savoury dipping sauce. Despite its relatively simple appearance, the quality of the rice and the tenderness of the chicken make a huge difference.
Jambalaya is one of the signature dishes of Louisiana and an important part of the culinary traditions of the American South. Influenced by African, French and Spanish cooking, it is a flavourful one-pot dish in which rice is cooked with meat, seafood, vegetables and spices. There are several versions of jambalaya. Creole-style jambalaya, sometimes called "red jambalaya", typically includes tomatoes, while Cajun versions generally do not. Sausage, particularly andouille, is common, while chicken, prawns and other seafood may also be added. The dish is hearty, richly seasoned and designed to feed a crowd, and is often cooked for gatherings and celebrations.
Arroz con pollo, meaning "rice with chicken", is a comfort food found in many parts of Latin America and Spain. While recipes vary by country, the basic idea is straightforward: chicken and rice are cooked together with vegetables, herbs and seasonings. The result is a hearty one-pot meal that is both filling and full of flavour. Some versions contain tomatoes and peppers, while others use saffron or other spices to give the rice its distinctive colour and aroma.
Masala Dosa
Dosa is one of India's most beloved South Indian dishes. Although not technically a rice dish on its own, it is made from a fermented batter of rice and urad dal (black gram). The batter is spread thinly on a hot pan to create a crisp, golden pancake, usually served with sambar (a lentil and vegetable stew) and coconut chutney. Masala dosa, filled with a spiced potato mixture, is particularly popular, and has become a favourite far beyond India.
Do you enjoy rice? What is your favourite rice dish? What famous rice dish have I left out?
Sara Essop is a travel blogger and writer based in South Africa. She writes about family travel and experiences around the world on her blog "In Africa and Beyond". Although she has been to 53 countries thus far, she especially loves showcasing her beautiful country and is a certified South Africa Specialist.
This post made me hungry! I love how many completely different dishes can come from something as simple as rice. Biryani and paella are always tempting, but Shahi Plov with saffron, dried fruit, and that crispy lavash crust sounds especially delicious!
I thoroughly enjoyed your tour around the world to learn about national rice dishes! You made me hungry. I will travel to Japan in October so I plan to eat a lot of sushi.
What a great post. Definitely will try some of these including Plov! Loved that both in Azerbaijan and Uzbekistan