Rice Dish

India

Bisi bele bath, translated to hot lentil rice, is an aromatic and spicy dish originating from the Indian state of Karnataka. Moist rice and lentils are combined with ghee butter, tamarind, curry leaves, nutmeg, and vegetables such as carrots, beans, onions, and green peas. According to K. T. Achaya, a food historian, bisi bele bath is a modern variation of an old dish from the 10th century called kattogara, consisting of rice, ghee, salt, and garlic. However, others disagree and claim that the dish was invented in Mysore Palace, near Bangalore, when it was a typical lunch meal that was additionally flavored with cashews, dried coconut, mustard seeds, and cinnamon. Originally, there were no vegetables in the dish since the royals had access to numerous vegetable-based side dishes. As time went by, bisi bele bath became popular outside of the palace and evolved in a rich farmer's meal that was typically consumed before lunch, after a few hours of hard labor in the fields. Today, the dish is consumed throughout the day, and it is also a popular picnic dish throughout Karnataka.

Bisi bele bath

Bombay biryani is a variety of Indian biryani, consisting of layers of flavored basmati rice, potatoes, chunks of chicken or mutton, alongside some fried onions, mint leaves, and dried plums. Rice is boiled with a variety of spices, the meat and potatoes are fried, and everything is layered in a pot. The dish is typically finished with melted ghee on top and enjoyed with cooling raita and a fresh salad on the side. This variety of biryani is distinguished by a mild sweetness imparted by the dried plums, kewra essence, and fried onions used in its preparation. Another distinctive feature of this dish is the presence of fried potatoes, which is unusual for other biryanis.

Bombay biryani

In its basic form, boribap is a South Korean dish consisting of steamed rice and barley that are served with doenjang stew (fermented soybean) and a variety of side dishes (banchan). The dishes served with boribap are typically vegetarian and may include various greens and vegetables (namul), and they are usually topped with gochujang chili paste or doenjang. Although there are specialized restaurants that offer boribap as an elaborate meal during which you choose your banchan, the dish is also served in a bowl in which the combination of rice and barley is placed on the bottom, and various banchan are added as toppings.

Boribap

Boros r&iacute;zs is a traditional dish originating from Hungary. It's usually made with a combination of rice, onions, lemon slices, white wine, chicken stock, butter, salt, white pepper, and bay leaves. The rice and onions are saut&eacute;ed in butter and mixed with salt, pepper, thin lemon slices, bay leaves, chicken stock, and wine. The mixture is placed into a baking casserole and brought to a boil. The dish is baked in the oven until everything is tender and fully cooked. Boros r&iacute;zs is traditionally served as an accompaniment to veal dishes or fried fish.

Boros rízs

Budaatati huurga is a traditional dish based on rice. In order to prepare it, the rice is cooked with shredded beef or lamb, along with eggs, cabbage, onions, bell peppers, and carrots. The dish is usually flavored with soy sauce, cumin, and chili flakes or chili powder. It's ready to serve when all the ingredients are fully cooked and tender, and the rice on the bottom becomes crispy. Budaatai huurga or Mongolian rice is always served warm, for lunch or dinner.

Budaatai huurga

Bulgur pilavı is a nutritious Turkish pilaf that is often additionally flavored with onions, green peppers, tomatoes, and various spices. When the bulgur is tender and ready to consume, it is recommended to garnish it with fresh parsley. The dish is typically served as an accompaniment to casseroles or meat dishes such as kebap, izgara, and k&ouml;fte.

Bulgur pilavı

Buri nigiri sushi is a traditional type of nigiri sushi. It consists of hand-pressed sushi rice that's topped with slices of Japanese amberjack, also known as yellowtail tuna. The dish has a soft texture and flavors that are not as deep as salmon nigiri sushi or tuna nigiri sushi. The fish is sometimes seared with a blowtorch until lightly charred. 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. The higher quality version of this dish is known as hamachi nigiri sushi, prepared with younger and smaller yellowtail tuna.

Buri nigiri sushi

Chahan is the name for Japanese fried rice dishes consisting of cooked rice that is stir-fried with eggs, sauces, and vegetables such as peas, green onions, and carrots. It is traditionally prepared on a teppan - a flat grilling surface with an open top, although it can easily be prepared in a large pan or a wok. A staple food of many Japanese households, the dish is a perfect way to use up leftover rice. Chahan was originally brought over to Japan from China in the 1860s, when Chinese immigrants started to arrive at the port of Kobe.

Chahan

This Japanese rice dish consists of sumeshi (sushi rice) that is wrapped in thin sheets of omelet. The rice is usually enriched with mushrooms or Japanese pickles, while the wraps consist of eggs, potato starch, water, sugar, and salt. When the rice is wrapped, the resulting pouch is tied up with a thin strip of green onion and may be decorated with boiled shrimp, roe, or various vegetables.

Chakin zushi

This gimbap (Korean rice roll) is made with canned tuna. Apart from rice and fish, the fillings may include other ingredients that are typically used in gimbap such as fresh or pickled vegetables, eggs, or fish cakes, while the tuna is often mashed and then combined with mayonnaise, mustard, and spices. The roll is traditionally wrapped in toasted seaweed, and it is served sliced into small, bite-size pieces.

Chamchi gimbap

United States

Charleston red rice is a traditional dish originating from the Georgia coast. It consists of long-grain rice that simmered in a rich broth with chopped tomatoes, bell peppers, onions, celery, and seasonings. Bits of bacon or pork sausages can also be added to the dish for extra flavor and texture, displaying some elements of African or French creolization. It's important to let the rice rest for about 10 minutes before serving. Charleston red rice is often prepared for big parties and potlucks.

Charleston Red Rice

Originating from the middle Edo era, when green tea and bancha rose in popularity, chazuke is a simple dish made by pouring hot green tea over rice and numerous toppings. The usual toppings include a variety of pickled vegetables and seaweed. In some places, salmon, bonito, or grilled eel are used as toppings, the grilled eel topping version being a specialty of Shizuoka prefecture. Chazuke is consumed at any time of day in Japan, be it for breakfast, lunch, or dinner. It is considered the ultimate comfort food that is easy to prepare. Chazuke is so popular that instant chazuke packs became available in Japanese stores since the 1970s, consisting of freeze-dried toppings and various seasonings for the dish. In restaurants, chazuke is usually served at the end, and ordering the dish also acts as a signal that you're ready to go home.

Chazuke

Chirashizushi is one of the most common sushi varieties prepared in Japanese households. This unusual version (often referred to as scattered sushi) consists of a bowl of sushi rice complemented with a wide group of ingredients that are either layered on top or mixed in the rice. There are two traditional ways to prepare a bowl of chirashizushi: the classic Tokyo style, which incorporates fish sashimi placed on top of the rice, and the Kansai style, which may incorporate numerous raw or cooked ingredients mixed in the rice. In both varieties, the top is always elaborately decorated and garnished. Since it is easily prepared in large amounts, chirashuzshi is one of the most famous sushi varieties served on special and festive occasions.

Chirashizushi

Choritos con arroz is a traditional rice dish originating from Chile. The dish is usually made with a combination of rice, mussels, onions, carrots, bell peppers, butter, and salt. The onions, carrots, and bell peppers are chopped and saut&eacute;ed in butter. Rice is added to the pan, and the mixture is stirred and cooked for a few minutes. Mussels are added to the pan, and the mixture is then covered with water and simmered over low heat. Once the rice is tender, and the mussels have opened up their shells, the dish is ready to be enjoyed, ideally with a fresh green salad on the side.

Choritos con arroz

Japan

Chūkadon is a Japanese dish which consists of stir-fried ingredients served over rice. It is believed that chūkadon originated in the 1930s in a Chinese-style restaurant in Tokyo. The dish can employ a variety of seafood ingredients, meat, and sliced vegetables which are shortly stir-fried in a thick and starchy soy-infused sauce. Simple and easy to prepare, chūkadon is commonly found on the menus of many Japanese fast food establishments.

Chūkadon

South Korea

As the name suggests, this gimbap (kimbap) variety originated in Chungmu&mdash;present day Tongyeong City. These simple rolls are prepared with rice that is wrapped in toasted seaweed. Usually thin and almost bite-size, the rolls never include any other additions, and they are always served with radish kimchi and spicy squids. The story of their origin says that this plain version of gimbap was invented by fishermen&rsquo;s wives who wanted to give their spouses a nutritious lunch that would not go bad during the long days spent at sea.

Chungmu gimbap

Chutoro nigiri sushi is a traditional type of nigiri sushi. It consists of hand-pressed sushi rice that's topped with slices of medium-fatty cuts of tuna. Different cuts of tuna are classified as otoro (fatty), chutoro (medium-fatty), and akami (red meat). The dish has a rich and deep flavor and a soft texture. 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.

Chutoro nigiri sushi

Vietnam

Cốm is a traditional dish hailing from the Red River Delta region. Also known as green sticky rice or green rice flakes, the dish is prepared only in autumn. In order to prepare it, sticky rice is plucked manually so that the grains don't break. They are then selected, sifted, washed, dried, and pounded in stone mortars. The young rice is taken out from the mortar and winnowed, then placed into the mortar and pounded again, and the process is repeated seven times so that the husk is fully removed. After the pounding, the rice is wrapped in emerald lotus leaves so that it doesn't dry. The rice is eaten from the lotus leaves by hand, usually a pinch at a time. The flavors of young rice are nutty, sweet, and buttery. Cốm is often used in dishes such as b&aacute;nh cốm (green sticky rice cake) and cốm x&agrave;o (browned green sticky rice).

Cốm

Cơm ch&aacute;y is a traditional dish and a specialty of Ninh Binh. The dish is made from steamed rice that's sliced into flat and round shapes. The rice needs to be glutinous Huong rice, with round and pure grains. It is then dried in the sun for a few times and preserved in dark and cold space to keep the flavor and avoid the development of mold. After the drying, the slices of rice are fried in hot oil until the rice develops a crisp texture. Cơm ch&aacute;y is typically served with goat meat, beef, pig's heart, carrots, and mushrooms.

Cơm cháy

Cơm chi&ecirc;n is the Vietnamese take on fried rice. The dish is very versatile because almost anything can be added to the rice to enrich it, but it's usually prepared with white rice, garlic, salt, and pepper. The rice is cooked and it's then stir-fried in hot oil. Cơm chi&ecirc;n is served while still hot, and it can be enriched with various vegetables, eggs, or sausage meat. Soy sauce or fish sauce can be used as a seasoning, while chopped spring onions provide extra texture and a nice visual contrast to the rice.