Rice Dish

Pomidor quymoqli palov is a traditional rice pilaf originating from Uzbekistan. Due to its attractive visual presentation, it's usually made for weddings and similar festive occasions. It's made with a combination of rice, meat (lamb or beef), onions, carrots, coriander, cumin, oil, salt, eggs, and tomatoes. The meat is saut&eacute;ed in oil with the vegetables and herbs, and the mixture is then covered with rice and simmered until the liquids evaporate. The tomatoes (with their flesh scooped out) are placed on top of the rice and an egg is placed into each tomato. The lid is closed and the plov is cooked until the eggs set. Pomidor quymoqli palov is then served on large platters with the tomato-omelets on top.

Pomidor quymoqli palov

In its simplest form, this common Greek dish combines leeks and rice that are saut&eacute;ed and then simmered until thoroughly cooked. The dish is easily elevated with various vegetables, fresh herbs, or lemon juice, but it usually does not incorporate meat or dairy products. Prasorizo is typically enjoyed as the main course and can be accompanied by feta cheese on the side.

Prasorizo

India

Pulagam is a popular Indian rice dish that is usually prepared when one is sick and feeling tired, or as an offering to God during festivals such as Sankranti, where newly harvested rice and split green lentils are used in the preparation. Apart from rice and split green lentils, the dish consists of cumin seeds, ghee (clarified Indian butter), curry leaves, black pepper, and salt. Pulagam is traditionally served with a rich and thick groundnut chutney because the dish has a slightly dry texture. However, it is extremely tasty and highly nutritious, which might be the reason why it is so popular during religious celebrations in India.

Pulagam

Pulihora is a popular south Indian dish that can easily be found in the states of Andhra Pradesh, Tamil Nadu, and Karnataka. It consists of rice, turmeric, tamarind, curry leaves, coriander, ginger, and green chiles. Additionally, yellow lentils, roasted sesame seed powder, and mustard seeds can be added to enhance the already rich flavors of the dish. It is commonly prepared for festivals, yellow in color due to turmeric - considered sacred and symbolizing festive occasions in the Hindu world. The word puli in its name means sour, reflecting the tangy flavor of the dish. However, spicy and salty flavors that are also present in the dish are well balanced with the sour tamarind. Other states also have their versions of pulihora, so in Tamil Nadu, it is called pulisadham, and in Karnataka, the dish is known as puliyogare. It is traditionally served with sun-dried chiles and yogurt (which is not vegan), making it a complete meal that is said to taste the best after resting for a couple of hours following its preparation.

Pulihora

North Korea

As the name suggests, this one-pot dish is a local specialty of Pyongyang. It consists of cooked rice that is topped with boiled and shredded chicken, slices of soaked dried mushrooms, sliced leeks, and garlic. The combination is doused in a warm broth and is then finished off with sliced eggs and a pancake made of green beans. Pyongyang onban is a staple dish enjoyed on special occasions, and the story of its origin says that it was invented by chance when a woman assembled leftover ingredients as a one-bowl dish that she then took to her husband in prison.

Pyongyang onban

United States

Rainbow roll is a type of uramaki or upside-down sushi, where the rice is on the exterior, wrapped around nori seaweed that holds the other ingredients on the inside. This sushi variety is typically made with rice, nori, tuna, salmon, avocado, and cucumber. Once the uramaki has been assembled, the slices of fish and avocado are carefully arranged on the top of the roll, which is then sliced into pieces. The name of this sushi variety refers to the alternating colors of fish and avocado which are reminiscent of a rainbow. Serve it with soy sauce and wasabi on the side for the best experience.

Rainbow Roll

Rain rice is a traditional rice dish originating from Palestine. It's made with a simple combination of jasmine rice, raisins, and cinnamon. The rice is boiled with raisins and broken cinnamon sticks over low heat. When fully cooked and the grains separate easily, the dish is taken off the heat and covered with a towel that will absorb excess moisture. After a few minutes, rain rice is ready to be served, usually with lemon wedges and yogurt on the side.

Rain Rice

This simple Indian dish consists of red beans (rajma) and cooked rice (chawal). Rajma is traditionally made with onions and tomato pur&eacute;e which acts as a gravy for the red beans. This dish makes for a complete vegetarian meal that is suitable for lunch or dinner. If desired, rajma chawal can be flavored with a variety of spices such as chili peppers, cinnamon, bay leaves, ginger, garlic, coriander, and cumin. Although the dish is quite simple to prepare, it takes some time because the beans are typically soaked overnight before the preparation.

Rajma chawal

Louisiana's comfort food is nicely represented in red beans and rice, a dish that is traditionally prepared on Mondays, with the aroma of red beans drifting through the neighborhoods. The dish originates from the New Orleans Creole kitchens of the 1700s and the 1800s. The beans are typically cooked over low heat throughout the day, with additions such as ham hock and Andouille sausage. When served, the beans are spooned over hot rice, and the whole thing is often spiced up with some hot sauce.

Red Beans and Rice

Reshtah palaw is a traditional rice dish originating from Persia, popular both in Iran and Afghanistan. Also known as noodle rice, the dish is usually made with a combination of basmati rice, thin dried egg noodles, sunflower oil, and diced onions. The noodles are broken into small pieces and dry-roasted in a pan over medium heat until golden brown. The soaked rice is cooked in boiling salted water and mixed with the noodles. The rice and noodles are mixed with saut&eacute;ed onions and the mixture is then steamed until the rice is fully cooked (but not overcooked). The dish is served on a large platter and it's usually paired with curries.

Reshteh Polo

Australia

Rice-banke is one of the simplest Marshallese dishes. It consists of diced pumpkins and rice, boiled together in water with the optional addition of coconut milk for extra flavoring. The pumpkin can be smashed or left intact, depending on personal preferences. Rice-banke is traditionally served warm in a bowl, preferably as a side dish accompanying fish dishes.

Rice-banke

Italy

Risi e bisi is a popular Italian springtime dish consisting of risotto rice, peas, butter, stock, and Parmigiano Reggiano cheese. The dish is traditionally prepared on April 25 in Venice and the surrounding areas, celebrating the feast of its patron, Saint Mark. If made properly, risi e bisi should have a soupy consistency, so it is recommended to serve it as a course of its own.

Risi e bisi

Riso alla genovese is an Italian rice dish hailing from Liguria. The rice is combined with cooked onions, sausage meat, artichokes, peas, and mushrooms, with the addition of broth. Grated Parmigiano-Reggiano is then added to the combination which is baked until the rice is fully cooked and the top has formed a nice crust. It's recommended to pair this rice dish with a glass of Chianti Classico or Barbera d'Alba wine.

Riso alla Genovese

Riso e filetto di pesce persico is a traditional dish originating from the Lake Como area. The dish is usually made with a combination of rice (carnaroli is the suggested variety), perch fillets, butter, sage, flour, white wine, onions, and vegetable stock. The onions are chopped, saut&eacute;ed in butter, and the rice is then toasted in the same pan. The white wine is added to the pan, and as soon as it evaporates, the risotto is cooked with the addition of vegetable stock. The perch fillets, prized for their delicate and soft flesh, are either dusted with flour and cooked in a pan with butter and sage or dipped in beaten eggs and rolled in breadcrumbs before they're cooked in butter and sage. Once done, the risotto is served hot with the fish on top and the dish is typically garnished with the remaining sage leaves. It's recommended to pair this rice and fish combination with a dry white wine such as Franciacorta Bianco.

Riso e filetto di pesce persico

Riso e patate is a traditional risotto that's enjoyed throughout the country and has numerous variations. The risotto is often made with a combination of rice such as Vialone Nano, potatoes, pancetta or lardo di Colonnata, onions, rosemary, olive oil, stock, butter, and grated Parmigiano-Reggiano. The lardo or pancetta is thinly sliced and saut&eacute;ed in olive oil with chopped onions, rosemary, and diced potatoes. After a few minutes, the rice is added to the pot with a ladleful of stock, and the risotto is then cooked according to the classic method of preparation. Once removed from the heat, the butter and grated cheese are mixed into the risotto, stirred, and left to stand for a few minutes before serving. This comforting risotto is especially popular when it's cold outside.

Riso e patate

Riso e salvia is a traditional dish originating from Lombardy. It&rsquo;s usually made with a combination of short-grain rice (Arborio, Carnaroli, or Vialone Nano), butter, sage, salt, scallions, and grated Grana Padano or Parmigiano-Reggiano cheese. The sage leaves are saut&eacute;ed in butter, and the rice is then added with the water and salt to simmer until creamy and al dente. The scallions are finely chopped and added to the pan near the end of cooking with pieces of butter and grated cheese. The dish is spooned into warm bowls, and it&rsquo;s served immediately, either on its own or as an accompaniment to grilled fish or meat dishes.

Riso e salvia

This widely popular and extremely versatile group of dishes consists of a base of rice and stock. Butter, saffron, and parmesan are some of the ingredients most often combined with the base to make a variety of flavorful risottos. The history of the dish is rife with conflicting theories about its origins, however, it is certain that rice was first introduced to Italy by the Arabs during the Middle Ages. Since the Mediterranean climate was perfect for growing short-grain rice, huge amounts of it started to be sold - primarily in Venice, Genoa, and the surrounding areas. As rice gained in popularity, it became a staple food of the Po valley, Lombardy, Piedmont, Veneto, and the city of Milan. It was only a matter of time before rice was combined with saffron, which the Milan region was famous for, and the legendary risotto alla Milanese was invented. Even today, risotto is still usually prepared using the same key components: rice, stock, butter, wine, parmesan, saffron, and onions. The dish is served throughout the world, so there are also a number of varieties with ingredients such as truffles, squid ink, asparagus, sausage, scallops, and veal, among many others.

Risotto

This Italian classic couples rice with various seafood ingredients. Clams, shrimps, lobster meat, squid, and mussels are commonly used, while other ingredients include short-grain rice, butter, garlic, onions, white wine, parsley, and fish or vegetable stock. Since it is a popular dish throughout the country, it appears in numerous varieties that are occasionally enriched with saffron or tomato-based sauces. Like other types of risotto, this seafood classic is also traditionally enjoyed as a starter and should always be freshly prepared and served warm.

Risotto ai frutti di mare

Risotto ai mirtilli (lit. risotto with blueberries) is an original dish from the Italian region of Trentino-Alto Adige. Made with butter, chives, rice, and vegetable stock by using a classic risotto technique, this elegant plate is also enriched with the addition of fresh blueberries. Colorful and light, with a sophisticated flavor, it also brings all the health benefits of fresh blueberries to the table. Risotto ai mirtilli is best enjoyed warm, sprinkled with grated parmesan.

Risotto ai mirtilli

While risotto is typically made with white wine, this Piedmontese version is made with Barolo, a rich local red wine made from nebbiolo grape, often described as one of Italy's greatest wines. The risotto is made with butter, chopped onions, rice, stock, and of course, Barolo wine, which gives it an intense pink color. Sausage or borlotti beans may be added for a more robust variation, and the dish is finished off with the addition of butter and grated Parmigiano cheese. Using two of the region&rsquo;s most famous products - Barolo wine and rice - as the main ingredients, this dish truly captures the essence of Piedmont&rsquo;s agriculture.