Rice Dish

Bulgaria

Midi po burgaski is a popular mussels and rice dish from the Burgas Province in Bulgaria, known for its rich marine life. This dish is typically made with Black Sea mussels, rice, white wine, vegetables, and various herbs. The mussels are cooked until their shells open and fill with rice. Mussels are served on a large plate and drizzled with lemon juice.

Midi po burgaski

Croatia

Mljetski rižot is a traditional risotto originating from the island of Mljet. The risotto is usually made with a combination of rice, cuttlefish, onions, olive oil, tomatoes, white wine, garlic, capers, parsley, salt, and pepper. The onions are saut&eacute;ed in olive oil and mixed with peeled and chopped tomatoes. The mixture is simmered for a short while and the cuttlefish are then added to the pan and cooked until almost fully tender. Rice is added to the pot, and the ingredients are covered with water. The dish is continuously stirred as it cooks, and once the rice is almost done, white wine, garlic, capers, parsley, salt, and pepper are added to the risotto. After a few minutes of cooking, mljetski rižot is ready to be enjoyed.

Mljetski rižot

Moksi-alesi (lit. mixed rice) is a Creole dish that is very popular in Suriname. Originally, it was a combination of leftovers, but nowadays it is usually prepared as a rice dish with fish or salted meat. The dish is usually enriched with the addition of tomatoes, black-eyed peas, and sometimes even coconut milk. It can be served with a variety of condiments such as sliced tomatoes, crispy white cabbage, red onions, sliced cucumber, fried plantains, and some hot sauce. The dish is mostly eaten for lunch and it can often be seen at Surinamese birthday parties.

Moksi-alesi

Iran

Morasa polo is a traditional Persian rice dish. This jewelled rice dish (morasa means jewels) is prepared with basmati rice, butter, olive oil, tahdig (the crunchy golden bottom rice layer), liquid saffron, dried barberries, orange peel, almonds, pistachios, carrots, onions, sugar, and raisins. Traditionally, each ingreident is saut&eacute;ed separately and caramelized with sugar. When served, morasa polo is placed on a serving platter, then garnished with pomegranate seeds and drizzled with melted butter or ghee and rose water. The dish is especially popular at Persian festivals such as Nowruz, the Persian New Year, and weddings.

Morasa polo

Moro de habichuelas is a traditional way of preparing rice and beans in the Dominican Republic, and it's also one of the most commonly prepared dishes in the country. Although any kind of beans can be used in the dish, it's most often made with red or pinto beans, while fava beans, pigeon peas, white beans, and black beans can also be used. Apart from the beans and rice, other common ingredients include onions, bell peppers, garlic, tomatoes, coriander, oregano, salt, and black pepper. The vegetables are saut&eacute;ed in oil with the spices, while the rice and beans are added later with water. Once everything becomes tender and fully cooked and the liquid evaporates, the dish is served warm as a side dish or a meal on its own. Moro de habichuelas is also popular during holidays because it can be prepared in a single pot.

Moro de habichuelas

India

Mughlai biryani is a variety of Indian biryani that is believed to have been savored by the Mughal Emperors in the past. The dish is made with flavored rice, chunks of spiced and browned meat (usually lamb, mutton or chicken), fried onions, sultanas, and dry fruits such as almonds, which are layered in a pot, and then cooked together, yielding a highly-aromatic specialty said to be fit for a king. A large amount of aromatic spices such as saffron, nutmeg, cardamom, cumin, and cinnamon contributes to the rich and intense flavor of the biryani, making it perfect for festive occasions and religious events such as Eid. Mughlai biryani is typically consumed warm, either on its own or complemented by raita on the side.

Mughlai biryani

Mugi gohan is a traditional dish that means barley rice when translated to English. It&rsquo;s made with a combination of white rice and barley. They&rsquo;re typically cooked together in a rice cooker, and locals eat this dish due to its health benefits. Mugi gohan was invented as a means to an end because in the past, locals such as peasants and field workers couldn&rsquo;t afford too much white rice, so they combined it with barley. Nowadays, the dish is prepared in the ratio of 3 : 1, three parts rice to one part barley.

Mugi gohan

One of the most famous dishes from Bahrain, muhammar is a traditionally prepared sweet rice dish, usually accompanying grilled and fried fish or a roast leg of lamb on festive occasions. Just be careful not to confuse it with the similarly named muhammara, which is a Syrian red pepper and walnut dip. Originally, it was made by pearl divers from the region, when they sweetened the rice with date syrup called dibs, as a means of restoring their energy and as an alternative to sugar. Today, honey or caramelized sugar syrup can be used instead of the date syrup. The rice is parboiled and steamed, but can also be fried in butter to form a crusty layer at the bottom, making it slightly more flavorful. It is additionally flavored with a selection of spices, usually saffron, cardamom, cloves, and rose water. The sweetness of the rice perfectly contrasts the fish flavors, usually rubbed with a local spice mix of ginger, turmeric, chili, onions, lemon, and garlic. Paired with a drizzle of lemon juice and rocket salad on the side, it is a divine combination of flavors.

Muhammar

The vegetarian combination of lentils and rice is a classic Levantine fare that is best served with fresh salads. The dish is assembled with cooked rice and lentils that are enriched with generous amounts of onions saut&eacute;ed in olive oil. When served, the combination is topped with fried onions and is usually sided with plain or garlic-flavored yogurt (the dish is then not vegan-friendly anymore) and flatbread, which should be used instead of utensils. Apart from the traditional version, some varieties may employ bulgur instead of rice, and the dish is easily adapted with various spices and fresh herbs.

Mujaddara

This classic dish from Kuwait combines rice and mung bean legumes. Mung beans are saut&eacute;ed alongside onions and a variety of dried spices such as cinnamon, turmeric, coriander, saffron, and dried lemon before they are combined with rice. The dish is slowly simmered in a flavorful broth until it reaches the right consistency. Traditionally, mumawwash is served on large plates and is occasionally accompanied by saut&eacute;ed shrimps that are neatly arranged on top of the dish.

Mumawwash

Mupunga unedovi is a traditional African dish originating from Zimbabwe. This simple dish is made with a combination of only three ingredients: long grain rice, peanut butter, and salt. The rice is cooked in water until it soaks up the liquid, and the peanut butter is then added to the pot along with some water. The combination is cooked for a few more minutes until the rice and peanut butter are blended together and the rice is slightly overcooked. Mupunga unedovi is usually served with different meat stews and sauces. It's also recommended to eat the leftovers on the next day with a cup of tea on the side.

Mupunga unedovi

This traditional Kuwaiti dish consists of fried fish that is served on a bed of rice. The most common fish used in the dish is pomfret (zubaidi), which is seasoned, occasionally boiled, and then coated in flour and finally fried until crispy. The rice is cooked separately, and it is often enriched with turmeric, onions, garlic, sumac, and parsley. The fish is always served on top of the rice, and the whole dish is usually garnished with fresh herbs, as well as raisins and nuts. Apart from Kuwait, similar dishes are also found in other Arab states of the Persian Gulf.

Mutabbaq samak

Narezushi is believed to be the earliest form of sushi that appeared in Japan. With a first written mention dating back to the 10th century Japan, it is thought that this combination of fish pickled with rice and salt appeared much earlier as a way to preserve fish. Initially, only fish was consumed, and the rice was thrown away. Nowadays, the dish is prepared and sold as a whole fish that is covered in a milky white coating, and it is then carefully sliced and served on a bed of rice. The most popular narezushi is named funazushi, and it hails from Shiga Prefecture, where it is prepared with carp (nigorobuna) from Lake Biwa. Because it is time-consuming to make, this dish is considered a luxury and a rare local delicacy.

Narezushi

Indonesia

Nasi bogana is a traditional rice dish originating from Tegal, Central Java. The dish is prepared by spreading a wide banana leaf, then topping it with steamed white rice and fried shallots. The combination is then topped with side dishes such as dendeng (shredded meat), chili sambal, hard-boiled eggs, opor ayam (white chicken curry), fried chicken liver, tempeh, or string beans. A smaller banana leaf is placed on top, the dish is wrapped and steamed to keep warm. Nasi bogana can be found at numerous warungs (street food restaurants). It's also a staple at weddings and similar celebrations. Pair nasi bogana with hot or iced black tea on the side.

Nasi bogana

Malaysia

This flavorful Malaysian dish consists of rice that is steamed in coconut milk and usually served accompanied by spicy fish curry. It is traditionally associated with eastern parts of the country, primarily the regions of Kelantan and Terengganu, along with Southern Thailand. Depending on the area, nasi dagang can be prepared with husked red rice or the combination of jasmine and glutinous white rice. It is enjoyed as a hearty breakfast that comes served doused in flavor-packed fish curry, and it is usually complemented by pickled vegetables, hard-boiled eggs, toasted coconut, sambal, and fish crackers.

Nasi dagang

Nasi gandul is a traditional dish originating from Gajahmati village near Pati. The dish consists of white rice and a thick broth or soup that's often compared with curry or gulai. When served, the rice is placed on a banana leaf, and the broth is then poured over the rice. Accompaniments such as cow innards, beef tongue, hard-boiled eggs, and fried tempeh are served on top of the rice. Nasi gandul is traditionally eaten with suru, a banana leaf that's folded in order to resemble a spoon. The dish can be found and enjoyed at numerous street stalls in the area.

Nasi gandul

Nasi goreng kampung is a traditional nasi goreng (fried rice) variety originating from Malaysia, but it's also popular in Singapore and Indonesia. Although there are many recipes, it's usually made with a combination of rice, onions, shallots, garlic, chili peppers, anchovies, oil, water spinach, eggs, and salt. The onions, shallots, garlic, and hot peppers are pur&eacute;ed and fried with the anchovies in oil. The rice, eggs, and water spinach are added to the pan and the dish is stir-fried for a few minutes before it's served hot. Nasi goreng kampung (countryside-style fried rice) is usually garnished with tomato or cucumber slices and a few dried anchovies on top.

Nasi goreng kampung

Nasi goreng kunyit is a traditional nasi goreng (fried rice) variety that's popular in Indonesia, Malaysia, and Singapore. This type of nasi goreng is made with turmeric as one of the key ingredients. The dish is usually made with rice, turmeric, ginger, chicken, oil, eggs, scallions, soy sauce, salt, sugar, and pepper. The turmeric and ginger are slowly fried in oil until fragrant. The chicken is cut into pieces, added to the pan, and browned. Cooked rice is added to the mixture and it's stir-fried until slightly dry. An egg is cracked in the middle, the scallions are added to the mix, and the dish is seasoned with soy sauce, salt, sugar, and pepper. Nasi goreng kunyit (turmeric fried rice) is served hot, and it's often garnished with a fried egg on top.

Nasi goreng kunyit

Nasi goreng mawut is a traditional fried rice dish originating from Indonesia. A spice paste consisting of garlic, onions, hot peppers, shrimp paste, fish sauce, and candlenuts is saut&eacute;ed and blended, then set aside. The rice is cooked with beaten eggs, chicken thighs, meatballs, sausages, cabbage, egg noodles, and the spice paste. The dish is cooked over high heat and stir-fried quickly so that the spices become well blended. Once done, this mixed fried rice with noodles is served hot. If desired, chicken liver and gizzard can also be added to the mix.

Nasi goreng mawut

Nasi goreng nanas is a traditional variety of nasi goreng (fried rice). Although there are many recipes, the dish is usually made with a combination of rice, pineapple chunks, butter, garlic, shallots, scallions, carrots, prawns, peas, fish sauce, oyster sauce, curry powder, turmeric, oil, eggs, salt, and pepper. Some ingredients are optional, such as prawns, peas, turmeric, and eggs, but they are often used to add more textures and flavors to the dish. The ingredients are saut&eacute;ed in butter and stir-fried until everything is fully cooked. The dish is often served in hollowed-out pineapple bowls, especially in restaurants.