Rice Dish

Arroz de polvo is a versatile Portuguese dish consisting of cooked diced octopus and rice, incorporated into a rich base of tomatoes, saut&eacute;ed onions, garlic, and various spices. It is usually prepared in the traditional malandrinho style, in which the liquid is not completely reduced, and the dish resembles a thick rice stew. Arroz de polvo is a hearty meal that is traditionally associated with colder seasons. It is usually served garnished with fresh parsley or cilantro and enjoyed as a nourishing main course.

Arroz de polvo

Portugal

This traditional Portuguese dish consists of rice and sliced conger eel. It's mainly associated with the Algarve region. Other ingredients for the dish typically include onions, garlic, tomatoes, white wine, parsley, bay leaves, coriander, and olive oil. The combination of vegetables and seasonings is cooked in olive oil with the conger eel slices added to the pot in the end. When it&rsquo;s done, the fish should be removed, and the rice added to the mix. Before serving, the slices of eel are mixed with the rice and sprinkled with fresh coriander or chopped parsley.

Arroz de safio

Arroz de tamboril is a traditional dish prepared with rice and monkfish as the main ingredients. This stew also contains bell peppers, onions, garlic, tomatoes, white wine, fish stock, olive oil. It's usually flavored with fresh herbs such as bay leaves and chopped parsley. Once done, arroz de tamboril is served while still hot. This dish is sometimes enriched with the addition of shrimps, if desired.

Arroz de tamboril

Arroz graneado or grained rice is a simple Chilean rice dish made with long-grained white rice that is cooked with golden-fried minced garlic and (optionally) carrots. It is traditionally served as a side dish accompanying bigger meals. If desired, the rice can be enriched with onions, bell peppers, or chopped parsley. It is important that the grains remain fluffy and separated, otherwise it is not considered a true arroz graneado.

Arroz graneado

Arroz junto is a Puerto Rican dish that is also popular in other parts of Latin America and the Caribbean. This one-pot dish is made with rice, beans, and meat as the key ingredients. It is flavored with sofrito, olives, capers, and various spices, which are all cooked in annatto oil, imparting a unique flavor and a nice yellow-red color to the dish.

Arroz junto

Rice and seafood are the key ingredients to making arroz marinero, a traditional specialty that originates from Spain. The main ingredients are usually combined with saut&eacute;ed vegetables such as onions, peppers, tomatoes, and garlic, and the combination is typically simmered in water or stock (seafood or fish stock) with the addition of various spices and seasonings. Like many other Spanish dishes, this one has also entered the traditional cuisines of the Spanish colonies with the introduction of rice and is nowadays associated with South American countries such as Peru, Ecuador, and Colombia. The variations on the dish abound throughout Spain and the Latin American countries, with each country having its own version of this rice specialty. In Spain, the dish is usually prepared with short-grain varieties of rice such as bomba or Arborio, while in South America, arroz marinero typically consists of long-grain rice. Another crucial difference between the Spanish and South American versions of the dish is the use of different spices, which are typical of the regions where the dish is being prepared.

Arroz marinero

Extremely simple, yet packing some serious flavors, arroz rojo is a popular Mexican side dish consisting of rice, onions, chili peppers, garlic, and coriander, flavored with a red tomato sauce, giving the dish its characteristical color. The dish is traditionally served with numerous Mexican beef, pork, and chicken dishes as an accompaniment.

Arroz rojo

Arroz y habichuelas is a simple and traditional Puerto Rican dish. It consists of rice and beans flavored with bacon or ham, sofrito, tomato pur&eacute;e, spices, and (optionally) olives. In Puerto Rico, it is typically served as a side dish, but it can also be served on its own. Throughout Central and South America, there are numerous variations and twists on this simple side dish, beloved for its protein content which comes from the beans.

Arroz y habichuelas

Brazil

Bai&atilde;o is a traditional folk dance of the Brazilian Cear&aacute; region, which was popularized by two musicians, Humberto Teixeira and Lu&iacute;s Gonzaga, in a song called Bai&atilde;o-de-dois (bai&atilde;o for two). The name of the song attached itself to the dish of the same name, consisting of freshly picked black-eyed peas and rice cooked together, reminiscent of a couple dancing the bai&atilde;o. The dish has numerous varieties throughout the region, so some cooks add dried beef (carne de sol), while the others add pork or cheese to the combination. Garnishes may include freshly chopped coriander and chives. The history of the dish dates back to the time of great difficulties, when food was scarce and nothing could go to waste, so, like many other dishes, this one was also created out of necessity, combining rice, beans, and kitchen leftovers.

Baião-de-dois

Baji is a Nepalese dish consisting of pounded rice. It is usually consumed as a snack, paired with curry, meat, yogurt, or tea. Baji is especially popular among field workers, although it is also a key part of traditional wedding ceremonies in the country. There are two main types of baji: red and white, the red one being much crispier than its white counterpart.

Baji

Vietnam

B&aacute;nh b&egrave;o is a popular Vietnamese steamed cake consisting of key ingredients such as rice flour, fish sauce with green chili peppers, and either shrimps or pork. Additionally, noodles, roasted peanuts, or fried onions can be added to the cake in order to improve its flavors. Apart from savory cakes, there are also sweet versions which are almost exclusively available in Hội An. B&aacute;nh b&egrave;o is traditionally served in a porcelain bowl with a bamboo spoon for consumption. Some people refer to it as the Vietnamese version of tapas, and it is believed that the most important characteristic of a good b&aacute;nh b&egrave;o is an indentation in its center which is used for holding the flavorful, savory stuffings.

Bánh bèo

The main ingredients of this traditional Vietnamese rice cake are glutinous rice, mung beans, fatty pork and spices such as salt, pepper, green onions and nước mắm (fish sauce). The pork is seasoned, tucked into the rice and bean paste, wrapped in l&aacute; dong (a leafy plant), giang strings (a type of bamboo) or banana leaves, and then boiled. Sometimes, in order to give the resulting wrap a better shape, square wooden molds are used. B&aacute;nh chưng has a valuable cultural and historical meaning. Served for tết, the Vietnamese New Year, it is said to have been created by a Vietnamese prince, Lang Li&ecirc;u, along with b&aacute;nh giầy. The two dishes symbolized the Earth and the sky and were made as a sign of respect for the ancestors. Nowadays b&aacute;nh chưng is still placed in family altars as an honorary token for the ancestors. As for the way it is enjoyed, the cake is unwrapped from the leaves and can be served at room temperature or warm.

Bánh chưng

B&aacute;nh t&eacute;t is a South Vietnamese specialty, a sticky rice cake that can be either savory or sweet. It is made from glutinous rice stuffed with a mung bean or pork filling and wrapped in a banana leaf. The whole concoction is then boiled or steamed, the banana leaf is removed, and the log-shaped cake is sliced into cylindrical pieces. Banana leaves are used because they impart a unique aroma and flavor to the rice, reminiscent of tea. The cake will often be wrapped in plastic with a red or gold ribbon tied around it in order to make b&aacute;nh t&eacute;t look more festive, because it is traditionally prepared and served for the Vietnamese Lunar New Year celebration. It is recommended to serve this rice cake with a cup of hot tea.

Bánh tét

Pakistan

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Bannu pulao is a traditional mixed rice dish originating from Bannu, a district in the Khyber Pakhtunkhwa province of Pakistan, typically made with a specific type of long grain rice, usually basmati, cooked in a rich and flavorful broth that is often infused with various spices such as cloves, cardamom, black pepper, and cinnamon. The rice is cooked with pieces beef (including the bone and marrow), which are tenderized and flavored during the cooking process. It's characterized by its aromatic and slightly spicy taste, with the meat being exceptionally tender and flavorful. Ghee (clarified butter) is commonly used in the preparation, adding to the richness of the dish. Onions and garlic are also key components, providing depth and complexity to the flavor profile. Bannu pulao is often served at special occasions and gatherings, highlighting its importance in the local cuisine.
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Bannu pulao

Claypot rice is a traditional dish that&rsquo;s especially popular in Malaysia, Singapore, and Hong Kong. Although there are numerous variations on the dish, it&rsquo;s often made with a combination of long-grain rice, mushrooms, chicken, sausage, ginger, shallots, oil, soy sauce, scallions, coriander, and sambal chili sauce. The rice is soaked and finished in a claypot with the rest of the ingredients. If properly prepared, the rice should form a crust on the bottom. The dish is typically cooked over a charcoal stove, which imparts a unique flavor to claypot rice. Before serving, claypot rice is usually garnished with scallions and coriander, and the dish is accompanied by dark soy sauce and sambal on the side.

Bao zai fan

Japan

Although it is commonly mistaken for oshizushi (pressed) or saba zushi (mackerel), which is the most common fish used in the dish, battera is a sushi variety that can be prepared with other types of fish such as salmon and shrimps. It does belong to the category of boxed sushi (oshizushi) and it typically consists of a layer of aspidistra (baran) leaves that are only used as a coating, then a layer of fish, and finally a layer of sushi rice. Battera is always prepared upside-down, unlike oshizushi, and when served, the fish always comes on top of the roll, which is then sliced into small, rectangle-shaped pieces. The original version of battera sushi was prepared with kohada (gizzard shad) that was later replaced with other fish varieties.

Battera

Canada

B.C. roll is a type of makizushi made with sushi rice, barbecued salmon (or barbecued salmon skin), and cucumbers. The name B.C. roll refers to British Columbia, well-known for wild Pacific salmon. This Canadian delicacy was invented in Vancouver in 1974 by a Japanese chef named Hidekazu Tojo.

B.C. roll

Behili palov is a traditional rice pilaf originating from Uzbekistan. This type of plov is usually made with a combination of rice, mutton or beef, quinces, carrots, onions, oil, and salt. The meat is cut into strips and it's browned in oil with carrots, onions, and quinces. The dish is seasoned with salt, the rice is added to the pot, and the mixture is covered with water and simmered until the rice is fully cooked. Once done, behili palov is served on a large platter and garnished with pieces of quince.

Behili palov

Bibim means mixed, and bap means cooked rice, so bibimbap is literally mixed rice. The rice is combined with a variety of ingredients such as sliced beef, namul (sliced vegetables), soy sauce, gochujang (thick, deep red chili pepper paste), and a raw egg on top, cooking as it is dispersed through the steaming rice. One of the most popular Korean dishes besides bulgogi and kimchi, bibimbap is said to have been invented out of necessity, just like many other national dishes. In Korea, there is a tradition that any leftover food from New Year's Eve should not be brought over into the New Year, so it started the practice of combining different ingredients with rice in a bowl, and bibimbap was created. Another theory says that it was a traditional dish for the workers during the harvest, as it is easily prepared in large quantities to feed a large number of people, and the first time that the dish was mentioned by name is found in a 19th century cookbook called Siuijeonseo. Regardless of its origins, Koreans claim that it heals the body, releases energy, and protects the consumers from illness during winter, so it is not a wonder that bibimbap is regarded as the ultimate comfort food.

Bibimbap

Biryani is a group of classic dishes dating back to the Mughal Empire. The main ingredients of biryani are rice (ideally basmati), spices, a base of meat, eggs, or vegetables, and numerous optional ingredients such as dried fruits, nuts, and yogurt. It is believed that Mumtaz Mahal, Emperor Shah Jahan's queen inspired the dish in the 1600s. The word biryani is derived from the Persian word birian, meaning fried or roasted, and the dish made its way from Persia to India via groups of traders and immigrants. Over time, the popularity of biryani spread throughout India and other countries, so there is a huge variety of biryanis today, such as sindhi biryani (made with yogurt), Bombay biryani (with lots of spices and kevra), or Lucknowi biryani (made with a special technique of cooking the meat and rice separately, then together until fully cooked). What was once a dish reserved for royalty is today served in almost every Indian restaurant as one of their specialty dishes, seasoned with cardamom, cinnamon, bay leaves, coriander, or mint leaves, giving it a unique flavor and making biryani a top choice for many customers around the world.