Rice Dish

Aji nigiri is a traditional type of nigiri sushi. It consists of hand-pressed sushi rice that's topped with slices of aji or horse mackerel fish. Aji or horse mackerel is smaller than other mackerel and its flavor is lighter. This fish pairs well with pickled ginger (gari), spring onions (negi), and mirin. It's usually marinated in vinegar in order to remove excess fat and the texture becomes smoother. Before serving, this nigiri sushi is often topped with negi, and it's typically enjoyed in a single bite (or two).

Aji nigiri sushi

Akami nigiri is a traditional type of nigiri sushi. It consists of hand-pressed sushi rice that's topped with slices of akami (red meat) tuna. There are also otoro (fatty tuna) nigiri sushi and chutoro (medium-fatty tuna) nigiri sushi varieties, and all of them are classified under maguro (tuna) nigiri sushi. Akami includes tuna and bonito, and the meat gets its red color from the high content of myoglobin and hemoglobin, which is typical for migratory fish. The slices are on the thicker side and the focus is on tuna's sticky and firm texture. Akami nigiri sushi is usually served with pickled ginger (gari), soy sauce, and wasabi on the side.

Akami nigiri sushi

Anago nigiri is a traditional type of nigiri sushi. It consists of hand-pressed sushi rice that's topped with slices of saltwater eel (anago). Anago is always cooked and the fat breaks down during the process. As a result, the meat develops a very soft consistency and becomes fluffier than unagi (freshwater eel nigiri), which is more chewy and has a dense texture. When served, anago nigiri sushi is typically brushed with tsume, the reduced broth from cooking anago, which has a sweet, barbecue-like flavor, so it's used as a replacement for soy sauce. Accompaniments to this nigiri sushi include wasabi and pickled ginger (gari) on the side.

Anago nigiri sushi

Saudi Arabia

Madini rice is a traditional dish from the Al-Madinah region in Saudi Arabia, consisting of white steamed rice topped with tender meat, served in a rich and flavorful broth that gives it a distinctive red color. The madini rice recipe involves marinating chicken (or lamb) in a blend of spices, then cooking it with rice in a pot. The meat is cooked until tender, and the rice is infused with the flavors of the spices and the meat. It's part of the Saudi Culinary Arts Commission's initiative to highlight and celebrate the unique culinary heritage of each province in Saudi Arabia.

Araz madini

Spain

Arr&ograve;s a banda is a Spanish rice dish originating from Alicante in Valencia. The dish was invented by fishermen who reserved the leftover fish from the markets and cooked it with potatoes and onions. The rice was cooked in the leftover fish broth, and it was used as a side dish that accompanies the fish, hence the name arr&ograve;s a banda which means rice on the side. The broth is usually cooked with cheap and common fish such as rock fish, monkfish, and fish heads, with the occasional addition of saffron, paprika, bay leaves, garlic, or pur&eacute;ed tomatoes. The broth is always served apart from the rice. This humble rice dish is traditionally accompanied by allioli.

Arròs a banda

Arr&ograve;s a la cassola is a traditional rice dish originating from Catalonia. It's made in a casserole instead of a paella pan as they do in Valencia, hence the name. The dish is made with arroz bomba rice and typical countryside ingredients such as meat (chicken, rabbit, sausages, or pork chops) and often mushrooms, green beans, artichokes, and similar vegetables that vary depending on seasonal availability. In modern versions, fish or seafood such as cuttlefish, mussels, and squid have also been added to the dish. In the past, the dish was made for weddings and special occasions, but nowadays it's traditionally made on Thursdays and weekends in Catalonia. Other names for arr&ograve;s a la cassola include arr&ograve;s del tros (estate rice) and arr&ograve;s de pag&egrave;s (farmer's rice), referring to its basic ingredients.

Arròs a la cassola

Arr&ograve;s brut is a traditional Mallorcan dish. It's made with a combination of onions, tomatoes, rice, mushrooms, pieces of meat such as chicken or rabbit, and vegetables such as peas, red peppers, and green beans. The name of the dish means dirty rice, and it's always prepared with excess water so that it remains soupy. The spices used in this rice dish usually include paprika, saffron, cinnamon, nutmeg, and pepper. The ingredients always vary and might include pork, snails, artichokes, and many other ingredients depending on the season. Originally, arr&ograve;s brut was made with hare or pigeon meat, blood and innards included, and that's how the dish got its name.

Arròs brut

Arr&ograve;s negre is a Spanish dish originating from Valencia and Catalonia, and it is the most popular in Castellon and Tarragona. It is made with white rice, squid or cuttlefish, and squid ink, which gives the dish its characteristical black color. The dish is often enriched with the addition of garlic, onions, fish stock, cubanelle peppers, olive oil, and sweet paprika, and many cooks like to add other types of seafood into the paella pan, such as shrimp and crab.

Arròs negre

Arroz a la plancha is a traditional rice specialty hailing from Nicaragua. The rice is cooked a la plancha, referring to the unique cooking method that involves grilling food on a round, flat metal plate. To prepare this dish, rice is first boiled in water or stock until tender, then portions of it are cooked on a hot plancha or a non-stick pan until the exterior becomes slightly crispy and caramelized. The rice portions are often shaped while they&rsquo;re being cooked on the plancha or pan using a round or square mold. There are numerous variations on this dish, and the grilled rice may come with a variety of accompaniments. One version calls for boiling the rice in fish fumet and then combining arroz a la plancha with saut&eacute;ed shrimps, calamari, or chipirones (baby squid or small cuttlefish). The texture of this rice delicacy reminds of paella&rsquo;s signature crispy, caramelized bottom.

Arroz a la plancha

Mexico

Arroz a la tumbada is a traditional dish originating from Veracruz. It's prepared in a thick clay pot called a cazuela and contains rice, seafood (fish filets, shrimps, octopus, crabs, and clams), onions, garlic, butter, oil, fish stock, and tomatoes. The combination is brought to a boil, then simmered until the liquid is absorbed. Once done (still somewhat soupy), the dish is garnished with chopped parsley and served in the same cazuela.

Arroz a la tumbada

Arroz al forn is a traditional Valencian dish of oven-baked rice. The dish has humble origins &ndash; in the past, it was prepared by the poor people that used leftovers from the stews. The ingredients used in this dish include pork ribs, chickpeas, rice, stock, tomatoes, onions, garlic, potatoes, morcilla sausages, paprika, saffron, and olive oil. The combination of these ingredients is baked in the oven, traditionally in cazuela de barro, which is a terracotta pot. In Xativa, a city near Valencia, there is an annual festival in honor of arroz al forn. There are also versions with added green beans, artichokes, duck, rabbit, chicken, and even pumpkin in some places.

Arroz al forn

Arroz al jerez is a traditional rice dish originating from Spain. The dish is usually made with a combination of rice, sherry, onions, olive oil, chicken stock, butter, and salt. The onions are chopped and saut&eacute;ed in olive oil over low heat until browned. The sherry and rice are stirred in, and the mixture is covered with boiling stock and seasoned with salt. The ovenproof casserole is covered and baked in the oven for twenty minutes or until the rice is tender. Before serving, a dab of butter is stirred into the rice. When it melts, the dish is ready to be served, straight from the same casserole.

Arroz al jerez

Arroz al olivar is a traditional dish based on rice and black olives. It's made with a combination of black olives, rice, oil, garlic, raisins, red bell peppers, pecans, salt, and pepper. The garlic is fried in oil with the rice, raisins, red bell pepper, seasonings, and pur&eacute;ed olives. The combination is brought to a boil with some water, and it's then cooked until the rice becomes tender. The dish is sprinkled with chopped pecans, and, if desired, parsley and parmesan cheese as well.

Arroz al olivar

Arroz amarillo or yellow rice is a dish made by combining cooked rice with chicken stock, onions, and spices such as saffron and turmeric, giving it its vibrant color. Although the dish has Spanish origins, it is internationally popular, especially throughout Latin America. Due to the fact that saffron was not available in the New World, people in Latin America used achiote as a substitute, giving the dish a similar golden hue. Arroz amarillo can be consumed on its own, but it is more often served on the side of various main dishes.

Arroz amarillo

Peru

Arroz arvejado is a traditional rice dish. It's made with a combination of long-grain rice, peas, olive oil, garlic, red onions, and seasonings. The peas are cooked, drained, then briefly blended into a coarse paste. The onions and garlic are saut&eacute;ed in olive oil until soft, seasoned with salt and pepper, then mixed with the blended peas and rice that's been cooked to a fluffy consistency. The dish is served immediately, either as a main or a side accompanying sudado dishes.

Arroz arvejado

Colombia

Arroz atollado is a Colombian rice dish originating from the Valle del Cauca region, especially the town of Cali and the surrounding area. The main ingredients include rice, stock, oil, pork, sausages, red and yellow potatoes, and peas. This Colombian risotto is usually combined with hogao tomato sauce, consisting of onions, garlic, tomatoes, cilantro, and cumin. After the dish has been fully cooked, it is recommended to serve it with avocados, slices of hard-boiled eggs, plantain chips, and chopped cilantro.

Arroz atollado

Brazil

Arroz carreteiro or wagoner's rice is a hearty rice and meat dish hailing from the south of Brazil. Originally, it was prepared by gauchos who needed a nutritious meal on their travels. Back then, arroz carreteiro was made with dried beef, but today it can be made with either charqui or leftovers from barbecues. Other ingredients include onions, sausages, bell peppers, garlic, oil, and parsley. When served, arroz carreteiro is often topped with grated parmesan.

Arroz carreteiro

Arroz chaufa is a popular Peruvian dish with a great influence of Chinese cuisine. It consists of a combination of fried rice, meats, vegetables, and fruits. Most commonly, rice is fried with shredded chicken, salami, garlic, ginger, slivered almonds, eggs, chicken stock, soy sauce, pineapple chunks, and pineapple juice, although there are numerous variations on the dish using ingredients such as fish, beef, pork, jerky, and even alligator meat. Once prepared, the dish is typically garnished with chopped scallions and coriander.

Arroz chaufa

Arroz com pequi is a traditional rice dish originating from the central regions, and it's especially popular in Minas Gerais and Goi&aacute;s. The key ingredient in the dish is pequi, a small seasonal fruit with a strong cheese-like, barnyardy flavor (although it's a fruit, pequi is usually treated like a vegetable). Other ingredients used in the dish include rice, oil, garlic, onions, chicken broth, chopped green onions, salt, and pepper. The ingredients are simmered until the liquid is absorbed and the rice becomes tender. Before serving, it's recommended to stir in some green onions into the dish. Although the dish is served with the pequi still in the rice, some people like to eat the rice without eating the fruit because it has lots of little spikes coming out of the kernel, and one should be careful when trying to eat the pulp.

Arroz com pequi

Guatemala

Arroz con apio is a Guatemalan rice specialty hailing from the region of Baja Verapaz. The key ingredients of this dish are rice and chopped celery stalks, which are cooked with leeks, butter, garlic, lemon juice, water, and salt. The combination is typically stir-fried before it&rsquo;s simmered with water until the liquid has evaporated and the rice has become tender. This simple rice-and-celery dish is usually enjoyed warm for lunch, and it's often enhanced with chopped parsley.