Rice Dish

Glutinous rice or plain white rice is typically combined with four other grains and beans in this traditional South Korean rice dish called ogokbap or five-grain rice. The selection of grains and beans varies between different regions, but it usually includes glutinous millet, glutinous sorghum, red beans, and black beans, although some versions call for using soybeans or even chickpeas. In Korea, this nutritious rice dish has been traditionally prepared and eaten during the ancient Korean holiday called Jeongwol Daeborum (Great Full Moon Festival), and it has also been customary to share the meal with neighbors. Various folk beliefs are linked with the consumption of this dish, and people used to indulge in it in hopes that it would bring bountiful harvests, good fortune and health, and peaceful life to their families. There are several name variations on the dish that are related either to its content or the customs and traditions associated with it, including nongsabap, meaning farming meal, boreumbap, which means full moon dish, and ogokjapban (five-grain mixed meal). Ogokbap is typically accompanied by various nuts and a wide range of namuls (cooked vegetable dishes).

Ogokbap

Spain

Olleta is a traditional rice dish originating from the Alicante province. Although the dish has a few variations, it&rsquo;s usually made with a combination of Spanish rice, chickpeas, chestnuts, pumpkin, stock, olive oil, garlic, salt pork or bacon, swiss chard, and salt, while morcilla slices can be added for extra flavor, but it&rsquo;s completely optional. Olleta is traditionally cooked in a large cazuela until most of the liquid has been absorbed. The rice should be tender, but still a bit soupy. Before serving, it&rsquo;s recommended to let the dish rest for a few minutes. This specialty from Alicante is a typical cold-weather fare.

Olleta alicantina

Moist, chewy, and hearty, onigiri or omusubi are Japanese rice balls and a favorite picnic food since the 11th century, when they were known as tonjiki and recorded as such in the diary of Lady Murasaki, author of The Tale of Genji (which is believed to be the world's first novel!). However, the origins of the dish are much earlier than the time of Lady Murasaki. In the Nara period, before chopsticks became popular, rice used to be rolled into small balls in order to be easily picked up and consumed. Typically, onigiri is wrapped in nori seaweed, but that practice did not come about until the late 16th century. The stuffings might include salmon, umeboshi plums, grilled or pickled mushrooms, or various vegetables. Today, onigiri is often made at home and sold everywhere throughout Japan, from parks and beaches to convenience stores or upscale grocery stores.

Onigiri

Japan

Oshizushi is the name of a unique sushi variety, distinguished by its signature rectangular shape. Also known as pressed or box sushi, it is made with oshibako, a long rectangular wooden appliance which acts as a frame. It incorporates vinegar rice and is topped with various seafood ingredients and condiments, neatly layered in the oshibako, then compressed, creating a firm block of sushi which is subsequently cut into bite-sized pieces and served. Originally, the name was used to refer to an ancient preservation method in which fish was placed in similar containers alongside fermented rice. Over time, with the development of vinegar rice, the method was perfected in Osaka in order to create the sophisticated oshizushi which we know today. Traditionally, it employs marinated or grilled seafood ingredients such as eel or mackerel, but the varieties which employ raw fish are also quite common. The unique preparation method allows the creation of exceptionally complex versions of oshizushi, which can consist of many layers or may have detailed and comprehensive creations on top of each individual piece. Nowadays, it is still associated with the region of Osaka, where it is commonly found in numerous sushi restaurants. Due to its distinctive shape, oshizushi is easily transported and has become one of the most convenient sushi varieties offered as a take-out dish.

Oshizushi

Otoro nigiri sushi is a traditional type of nigiri sushi. It consists of hand-pressed sushi rice that's topped with slices of 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 flavor and a melt-in-the-mouth texture that makes it quite expensive. 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.

Otoro nigiri sushi

Widely acclaimed as the most popular Spanish dish, paella is a one-pot specialty that is based on saffron-flavored rice, while the additional ingredients may include meat, seafood, or vegetables. Although paella originated in Valencia, where it was made with seasonal vegetables, poultry, rabbit, and snails, in modern-day Spain, the name is used for all rice dishes prepared in a paellera or paella - the traditional shallow pan that is used both for cooking and serving. Paella has humble origins&mdash;it most likely originated around Albufera lagoon, an area known for its rice fields and wildlife, where it was made with locally-sourced ingredients. The exact ingredients used in paella have long been a matter of dispute, but everyone agrees that each paella should have a subtle saffron flavor. Another crucial element is socorrat, the crispy bottom layer, and the mandatory finishing touch of each paella. Because paella is prepared in a wide, shallow pan, the rice is evenly cooked in a thin layer, allowing the grains to caramelize and become crispy. Socorrat is such an essential element that it is even one of the categories at the Valencian paella competition. Always served in the pan, this Spanish classic can be found everywhere in the country, in an endless number of combinations. It should be noted that modern-day restaurant interpretations are often mass-produced and can significantly diverge from the authentic versions that demand time and skill. Traditionally, paellas are cooked over an open fire, and the most common option is to use orange wood.

Paella

According to chef Quim Marqu&eacute;s who created and patented this somewhat controversial dish, paella Catalana represents the perfect combination of land and sea. The dish consists of an extensive list of ingredients such as traditional saffron-flavored rice, chicken, longaniza sausage, crayfish, prunes, and depending on the season, either artichokes or peas. Ever since it started appearing on the menus of local restaurants, paella Catalana has been raising a heated debate over what constitutes an authentic paella. Regardless of the differing viewpoints, it has become a common dish of the Catalonia region.

Paella Catalana

Seafood paella is one of the most popular paella varieties, not only in Valencia, but also in Andalusia and all along the Spanish coast. Due to the abundance of fresh fish and seafood, this dish is an absolute summer favorite in Spain. Paella de mariscos is prepared with a typical base of saffron-flavored rice, peppers, and tomatoes, but it owes its stunning visual appearance to the flavorful combination of fish, shrimp, mussels, and clams. It is recommended to prepare this rich dish over a wood fire to infuse it with a delicate smoky aroma.

Paella de mariscos

India

Pakhala or water rice is a humble Indian dish that combines cooked rice with water and a variety of spices. There are numerous variations on the dish, including dahi pakhala (pakhala with curd), basi pakhala (fermented pakhala), saja pakhala (fresh pakhala), and chupuda pakhala (squeezed pakhala) among others. It is typically flavored with roasted cumin seeds, ginger, sugar, salt, or sliced oranges, while some versions call for the addition of curd or lime juice to induce a fermentation process of the rice. Considered to be a signature specialty and a symbol of the cultural identity of the Indian state of Odisha, this dish used to be dismissed as a poor man&rsquo;s staple with tamasic qualities. It wasn&rsquo;t until the 1970s that pakhala consumption started to gain popularity, which culminated in a major breakthrough of the dish in 1998, the year when Odisha witnessed one of its worst summers. People began to embrace the rice specialty as the perfect summer food, and doctors recommended its consumption due to its excellent cooling qualities. Thanks to its rise in popularity, the dish even made its debut on the menus of Bhubaneswar's best hotels, and it has since remained a summer staple in Odisha and beyond. Traditionally, this rice specialty is served in a kansa (a bell metal bowl), and it is usually enjoyed with accompaniments such as sukhua (dry fish), sukhua rai (dried fish fried in mustard paste), macha bhaja (fish fries), badi chura (sundried lentil dumpling crumble), saga (leafy greens), pickles, and roasted vegetable curries. In Odisha, the dish has its own day called Pakhala Diabasa (Universal Pakhala Day), which is celebrated on March 20, each year.

Pakhala

This traditional Kyrgyz dish typically combines rice, meat, carrots, onions, and garlic. Often referred to as the Kyrgyz version of plov, it is usually made with beef or mutton, and occasionally chicken. Traditionally, paloo is prepared in a qazan &mdash; a large, cast-iron cauldron&mdash;over an open fire. The rice is fried alongside other ingredients, and the dish is usually topped with shredded pieces of meat, while fried garlic and chili peppers may be served on the side. Shirin paloo is a popular vegetarian variation that is elevated with various dried fruits, such as apricots, prunes, or raisins.

Paloo

Italy

Panissa is an Italian dish consisting of risotto and beans. The soupy risotto is often made with d'la duja salami, wine, onions, tomatoes, olive oil, butter, and cheese, while the bean soup is enhanced with bay leaves, cabbage, celery, and carrots. It is recommended to use red borlotti beans while preparing the dish, and it is said that the risotto should never be left unattended, as it is important to keep stirring it while it cooks. When panissa is cooked, it is best to serve it with some grated Parmesan on top.

Panissa (Piedmont)

Panta bhat is a simple rice dish prepared by first cooking the rice, rinsing it, and then soaking it in water overnight. The dish is rich in minerals, and it is believed to have health-beneficial effects. Because it is usually enjoyed chilled, it is a favorite summer treat, and apart from being a typical everyday breakfast, it is also regularly prepared for special occasions such as Bengali New Year and Pahela Baishakh festivity. The dish is usually topped with fresh green chili peppers, salt, and onions, and when served with fried ilish fish it goes under the name panta ilish.

Panta bhat

Panta ilish is a dish from Bangladesh that combines a bowl of panta bhat&mdash;cooked and soaked rice&mdash;with fried ilish fish. The combination is traditionally enjoyed in urban areas, and it has become a staple dish served on the Pahela Baishakh, a national holiday celebrating the first day of the Bengali calendar. The fish is usually generously seasoned with turmeric, chili powder or other spices, and the dish is typically topped with fresh chili peppers, onions, and bhorta&mdash;traditional vegetable or fish mash that is usually served as a side dish.

Panta ilish

<div>
<div data-message-author-role="assistant" data-message-id="a1b937ee-9619-42b0-9054-2fcb2e4040e6">
<div>
Pao fan is a comforting and traditional Teochew soup dish that features rice submerged in a flavorful broth, often enriched with seafood, meat, or vegetables. The distinguishing feature of pao fan compared to other rice soups, like congee, is the texture of the rice. In pao fan, the rice retains its individual grain texture, as it is not cooked down to a porridge-like consistency. Instead, pre-cooked rice is added to a boiling broth, which can be made from chicken, fish, pork, or any other stock, making the dish light yet flavorful. Seafood pao fan is one of the most popular variations, including ingredients such as shrimp, fish slices, and sometimes clams or scallops, which add a fresh and oceanic flavor to the broth. It's also common to top pao fan with crispy fried ingredients like garlic, shallots, or rice puffs, adding a delightful contrast in textures between the soft rice and the crunchy toppings.
</div>
</div>
</div>

Pao fan

Paruppu sadam is one of the most popular side dishes from Tamil Nadu, consisting of rice and dal lentils which are seasoned with various spices and herbs such as garlic, chili, cumin, turmeric, and curry leaves. The whole dish can be made in a single pot, and its simplicity is the reason for its popularity. It is recommended to serve paruppu sadam with chips, potato curries, chutneys, or appalam.

Paruppu sadam

Patlıcanlı pilav is a traditional pilaf dish. The pilaf is usually made with a combination of eggplants, rice, onions, tomatoes, parsley, mint, stock, olive oil, salt, and pepper. The eggplants are cut into cubes, sprinkled with salt, rinsed, dried, and fried in olive oil until browned. The cubes are removed, and the onions are fried in the same pan until translucent before they're mixed with the tomatoes, herbs, salt, pepper, and fried eggplant. The mixture is brought to a boil and mixed with the rice and stock. The dish is simmered for about half an hour until everything is tender. Patlıcanlı pilav is served warm with yogurt.

Patlıcanlı pilav

Perde pilavı or drape pilaf is a traditional dish consisting of dough that is filled with rice, chicken, currants, almonds, pine nuts, butter, and spices such as salt, oregano, and pepper. The dough is made with flour, eggs, butter, and yogurt. This pilaf is typically prepared for weddings because it symbolizes the building of a new home, while rice symbolizes fertility and the currants are a sign of future children.

Perde pilavı

Pilaf is a staple of Middle Eastern cuisine, a dish made with rice, cracked wheat, couscous, or bulgur. However, rice is the most commonly used ingredient, combined with meat, vegetables, dried fruits, and spices, simmered together in a flavored broth. In Turkey, pilaf can be both a side dish and the main course, when it is traditionally served with a salad and yogurt on the side. Some believe that the best part of a pilaf is tahdig. The word means bottom of the pot, and it refers to the golden crust of rice which forms on the bottom of the cooking vessel. It is said that the best way to get it in one piece is to immerse the bottom of the cooking vessel in cold water, and then turn it over onto a plate after a minute or two. Tahdig or no tahdig, pilaf is beloved throughout the world, from Afghanistan and Iran to India and Pakistan.

Pilaf

Platillo Moros y Cristiano, roughly translated as Moors and Christians dish - a poetic name referring to history, is the national dish of Cuba, a hearty combination of fluffy white rice and seasoned black beans, cooked together in the same pot. Moros y Cristiano is originally Spanish, and it spread to Cuba with its strong Spanish, Caribbean, and North African influences. White rice represents the Spanish Christians, while black beans are supposed to be the Muslim Moors, remembering a long period of wars between the two, known as Reconquista, and celebrating how both groups came to reconciliation in the Iberian Peninsula. The dish is found everywhere in Cuba, and you can't go to any restaurant, home, or street corner without it appearing in some form, so it is not unusual that there are as many recipes for the dish as there are Cuban people with cooking skills.

Platillo moros y cristiano

Plov is the rice dish of Uzbekistan and the wider Central Asian table: rice cooked in a kazan over a base of lamb or beef, onions and a great deal of carrot, fried in fat and seasoned mainly with cumin, with whole heads of garlic, chickpeas, barberries or raisins buried in it depending on the city. Every region claims its own version and they differ in ways locals argue over: Tashkent plov uses yellow carrots and a darker, browner base, Samarkand plov is layered and never stirred so the rice, carrots and meat arrive as separate strata, and Fergana plov is made with devzira, a reddish, high-starch local rice that holds its shape under long cooking. The dish is cooked outdoors in enormous quantities for weddings and funerals, usually by a man whose only job is plov, and the morning plov centres in Tashkent serve it from a single kazan to hundreds of people before noon.

The structure is the zirvak and the rice on top of it. Fat, traditionally rendered lamb tail fat with cottonseed or sunflower oil, is heated until it smokes in the kazan; onions go in and brown hard, then the meat in large pieces, then carrots cut into matchsticks and fried until they start to soften and colour. Water covers the base and it simmers for forty minutes to an hour with cumin, salt and whatever the region adds. Rice that has been soaked in salted water is spread in a layer on top and water is added to sit a finger above it; the pot boils hard and uncovered until the liquid is absorbed, then the rice is heaped into a mound, holes are poked through to the bottom with a stick, and the kazan is covered and left on the lowest heat for twenty to thirty minutes to steam. Only then is it mixed, or not, depending on the style.

Good plov has separate, slightly glossy grains that are soft right through but hold their shape and are not sticky; the colour is uniform from the fat and carrot, and a spoon of it should not leave oil pooling on the plate. The carrots stay distinct and sweet rather than dissolving, the meat pulls apart, and the cumin is forward. The garlic head, when there is one, should be soft enough to squeeze out of its skin. Mark down wet, clumped rice, a base that tastes only of oil, carrots cooked to orange mush, scant meat, and plov that is grey because the onions were sweated rather than browned. It is served with a salad of thinly sliced tomato and onion and with green tea, and nothing else is needed.

Plov (1)1 review

Plov 1 review