Rice Dish

Risotto verde (lit. green risotto) is a creamy risotto utilizing asparagus as its main ingredient, along with rice, onions, white wine, butter, and cheese. Quick and easy to prepare, risotto verde is one of the best ways to use fresh asparagus when they are in season. It is recommended to serve the dish as soon as it is done, and garnish it with fried sage leaves or grated cheese on top.

Risotto verde

Risotto zucchine e gamberetti is a traditional risotto. It's made with a combination of risotto rice, zucchini, prawns, olive oil, onions, white wine, stock, and seasonings. The zucchini are saut&eacute;ed in olive oil and taken out, and the risotto is then prepared in a standard manner. A bit before it's done, the zucchini and prawns are placed into the pan with basil leaves, and the risotto is soon ready to be served. The dish is especially popular in the summer, and it's often served in coastal Italian towns.

Risotto zucchine e gamberetti

Although it is filled with exotic ingredients, riz Casimir is an authentic Swiss dish dating back to 1952, when the owner of M&ouml;venpick restaurant, Ueli Prager, first put it on the menu. The dish is made with chicken, cream, coconut milk, rice, toasted almonds, pears, pineapples, peaches, and a variety of flavorings such as curry powder, chili, cinnamon, cloves, garam masala, and bay leaves. Although riz Casimir was at the peak of its popularity in the 1950s, nowadays it is often mentioned as a favorite dish among people of all ages in the country.

Riz Casimir

Riz gras, the French term for fat rice, is Burkina Faso's national one-pot dish, consisting of white rice, tomato paste, and vegetables such as eggplants, carrots, onions, chili peppers, and garlic that are boiled together in a thick rice stew and served with a few strands of raw onions on top. If meat is used in the dish, it is browned at the beginning of the cooking process. Peanut oil is heavily used in the making of riz gras, giving it its name. Although the dish is not flashy, it is a perfect comfort food - proteins, carbohydrates, and vegetables all in one dish. Fat rice is not a variety of rice, but a term denoting how much oil is present in the dish, and there is a lot of it used in the preparation of riz gras. Burkina Faso is an African country that is very prone to droughts and famine so the people survive on what they can grow themselves, consuming foods like rice, beans, and peanuts.

Riz gras

Croatia

Rižot od bakalara is a traditional dish originating from Istria. The dish is usually made with a combination of cod, onions, garlic, tomato paste, risotto rice, parsley, olive oil, salt, black pepper, and grated parmesan. The cod is cooked and cut into pieces. Onions and garlic are saut&eacute;ed in olive oil and mixed with tomato paste, parsley, rice, and the leftover water from cooking the cod. The risotto is constantly stirred as it cooks, and once the rice becomes halfway cooked, cod is added to the risotto, along with grated parmesan. Once done, the risotto is served immediately, and it&rsquo;s sprinkled with more parmesan on top.

Rižot od bakalara

Rozz me&rsquo;ammar is an Egyptian dish prepared with a combination of cooked white rice, milk, butter, sour cream, and chicken broth. After all the ingredients have been combined in a traditional clay pot called a bram, the mixture is baked in the oven. This dish is typically prepared for festive events and at large family meals as an alternative to plain white rice.

Rozz meʿammar

Saudi Arabia

Ruz al Bukhari or Bukhari rice is a rice dish that is enjoyed throughout the Gulf States of the Arabian Peninsula. This Middle Eastern specialty is believed to derive its name from the city of Bukhara, a historically-important trading city situated on the Silk Road in Central Asia. A variety of spices such as cinnamon, cardamom, star anise, fennel seeds, cumin, coriander seeds, nutmeg, and black pepper, which used to be traded on the Silk Road, are featured in this dish, imparting a distinctive flavor and aroma to it. Chicken, lamb, or mutton typically accompany this dish, and long-grain rice is usually cooked in the aromatic broth obtained from cooking the accompanying meat. The dish is often topped with nuts, dried fruits, fried onions, or coriander leaves, and it is usually served with a green salad and salata hara (a spicy tomato sauce) on the side.

Ruz al Bukhari

Ruz hoot bil kusbur is an aromatic Libyan dish consisting of rice cooked in a stock made from fish heads. It is combined with oil, roasted coriander seeds, onions, tomatoes, celery, and flavorings such as parsley, chile peppers, garlic, ginger, cumin, paprika, and black pepper. Although the rice is sometimes paired with bread, the dish is traditionally served with grilled, baked, or fried white fish fillets which were previously marinated in a combination of garlic, cumin, hot peppers, and lemon juice. It is recommended to further elevate the dish by serving it with haraymi sauce and lemon wedges on the side.

Ruz hoot bil kusbur

Japan

This pressed sushi variety consist of a sushi rice base that is topped with marinated mackerel fillet, which is typically covered with a thin, delicate layer of kelp. Unlike other pressed sushi varieties, saba zushi is not made in traditional wooden appliances, but the whole creation is usually wrapped in bamboo leaves to achieve its distinctive form. Saba zushi is often referred to as Kyoto-style pressed sushi, and is considered to be the city&rsquo;s signature dish.

Saba zushi

Switzerland

Saffron risotto is a Ticino specialty, made with Swiss saffron that is grown in the canton of Valais. This hand-picked, dark red saffron is one of the best in the world, and it is often referred to as red gold. Apart from it, the dish consists of rice, butter, onions, garlic, tomatoes, meat stock, and meats such as veal and bacon. It is often seasoned with thyme, salt, and pepper. The end result is a creamy risotto with a subtle, yet unmistakable aroma of the unique Swiss saffron.

Saffron Risotto

Sake chazuke is a traditional dish originating from Japan. The dish is a variety of chazuke, a soupy rice concoction with different toppings. The dish is usually made with a combination of cooked rice, salmon fillets, salt, daikon, nori sheets, wasabi, and green tea. The salmon fillets are seasoned with salt, wrapped in plastic, and left to marinate in the fridge overnight. The next day, it's seared on a grill, flaked, and seasoned with salt again. Cooked rice is placed into bowls and topped with salmon flakes, daikon, wasabi, and nori. Green tea is then poured over the rice and the dish is enjoyed immediately.

Sake chazuke

Sake nigiri sushi is a Japanese type of nigiri sushi, with origins in Norway. It consists of hand-pressed sushi rice that's topped with slices of salmon. The dish has a soft texture and a clean finish that makes it good for sushi newcomers, although the flavor can be a bit fishier than maguro (tuna) nigiri sushi. Traditionally, this type of sushi is eaten by hand in a single bite. It's usually accompanied by soy sauce, wasabi, or pickled ginger (gari) on the side.

Sake nigiri sushi

Samgak is a triangle-shaped variety of gimbap&mdash;South Korean rice roll. It consists of various fillings that are neatly placed inside a piece of triangle-shaped rice. The pouches are then wrapped in seaweed (gim) and are typically additionally covered with a thin plastic wrapper, which allows the gimbap to stay fresh for an extended period. This gimbap was inspired by the Japanese onigiri, a similar triangle-shaped sushi variety, but the fillings were adapted to Korean taste, and traditionally include various combinations of kimchi, tuna, bulgogi, or gochujang paste. The dish was first introduced in the early 1990s, and it was primarily sold at convenience stores. It is usually enjoyed as a convenient snack.

Samgak gimbap

Sarimsokli palov is a traditional rice pilaf dish originating from Uzbekistan. The dish is usually made with a combination of rice, garlic, onions, carrots, mutton or beef, oil, salt, and pepper. The meat is cut into pieces and browned in oil with sliced onions and carrot strips. The mixture is seasoned with salt and pepper, covered with water, and simmered over low heat with unpeeled garlic cloves. The soaked rice is added to the pot and the dish is cooked until the water evaporates. Once done, the garlic is removed, and the rice pilaf is stirred and served on a large platter. The garlic is then peeled and arranged on top of the pilaf.

Sarimsokli palov

This traditional combination of rice and fish is typically prepared with white fish such as sea bass or red snapper. The fish is fried or baked separately, while the rice is cooked in a special fish broth that is prepared with fried onions and bahārāt - a traditional spice blend that usually employs allspice, peppercorns, cassia, coriander, cardamom, cumin, and chili peppers or paprika. The dish is traditionally served on one plate, topped with lightly toasted pine nuts and slivered almonds. If desired, a special sauce can be served on the side.

Sayadieh

Sekihan is a traditional dish consisting of only two main ingredients &ndash; glutinous rice and red azuki beans. The dish has a reddish hue which is a result of the cooking liquid from azuki beans. In the past, the color red was a symbol of good fortune and it supposedly warded off evil. Nowadays, sekihan is typically consumed for good luck &ndash; it is served mostly on special occasions such as birthdays, weddings, and celebrations. The dish is usually served on okuizome (a baby's first meal when it is 100 days old) and shichi-go-san (a ritual for children aged 3, 5, and 7). Traditionally, sekihan is consumed with gomashio &ndash; a combination of toasted black sesame and salt.

Sekihan

A dish worthy of a king - or perhaps simply the main course of a wedding ceremony - shah pilaf (translated as crown pilaf) is a traditional meal infused with a medley of local aromas. It goes through several stages of preparation before reaching its distinctive final shape. First, basmati rice is cooked, then placed inside a bowl lined with lavash (a thin and soft wheat-based flatbread). Layers of dried apricots, plums, chestnuts, and raisins are added on top of the rice to create a unique blend of textures and flavors. For an even more diverse flavor profile, some variations also include lamb or chicken meat dispersed within the layers. The filling is completed by pouring a small amount of saffron water into the bowl, after which it is covered with lavash and baked until golden-brown. Due to the fact that the dish can remain warm for up to several hours, it is a favorite at weddings, dinner parties, and other special occasions.

Shah pilaf

Shila plavi is a traditional rice dish originating from Georgia. The dish has two versions &ndash; with meat and with mushrooms. During fasting, the meat in the dish is replaced with mushrooms. The dish is made with a combination of meat or mushrooms, rice, onions, oil, salt, black pepper, and cumin, while saffron and white wine can be added to enrich the flavors. Once done, the dish should have a consistency that&rsquo;s similar to a risotto. Shila plavi is traditionally served at funerals.

Shila plavi

Shirasu don is a traditional dish originating from the Kanagawa region. It&rsquo;s a specialty of Chigasaki, Enoshima Island, and Kamakura. The dish is made with shirasu &ndash; baby sardines, sand lances, and herring. The fish are eaten dried, boiled, or raw with soy sauce. Their texture is light and fluffy, while the aromas are slightly salty. For shirasu don, fresh and raw shirasu is simply placed on top of a bed of rice in a bowl. The dish is often enriched with the addition of seaweed, Japanese herbs, and sliced leeks, with soy sauce and tare on the side.

Shirasu don

Azerbaijan is a country with a rich tapestry of culture, with many different influences - and no dish does more justice to its history than the sweet rice dish shirin plov. Believed to have been created in the capital of Baku, the dish is a nuanced and fragrant main course, often reserved for special occasions. It is a pilaf made with several layers of basmati rice (infused with saffron and melted butter) that is combined with seasonal dried fruit. The most common toppings are apricots and raisins, but it can also be made with chestnuts during the fall season, or black plums during winter. The infused rice and dried fruit are placed on top of a qazmaq - a typical pilaf crust made by frying a mixture of pre-cooked rice, yogurt, eggs, and saffron. Shirin plov is most often served alongside grilled meat but has recently gained some popularity in Europe as a vegan main course.