Rice Dish

Vietnam

Cơm dừa t&eacute;p rang is a traditional dish originating from Ben Tre, famous for its coconuts. The dish consists of rice that&rsquo;s steamed in a coconut and served with roasted baby shrimp on the side. The top of the coconut is cut off and the juice is taken out. The rice is soaked in the same coconut juice before it&rsquo;s placed inside the coconut with coconut juice and additional ingredients such as carrots, onions, herbs, lotus seeds, peas, or pieces of squid. The lid is placed back on the coconut and it&rsquo;s steamed until the ingredients inside are fully cooked and the flavors blend together. The rice should be golden and fragrant. The dish is served with shrimps that have been caramelized with coconut juice and selected seasonings.

Cơm dừa tép rang

Hailing from Huế, this local specialty is prepared with cooked basket clams or mussels and steamed rice that is usually served chilled or at room temperature. Additional toppings to this simple rice dish include peanuts, cilantro, chili peppers, fermented shrimp sauce, star fruit, banana flower, taro, fried onions, fried pork rinds, roasted sesame seeds, or other additions, while a bowl of clam broth is typically served on the side&mdash;and is meant to be poured over the rice. The dish is usually served with fried bits of rice paper of fried wonton wrappers.

Cơm hến

Cơm lam is prepared by stuffing sticky rice into bamboo tubes which are first wrapped in banana leaves and then roasted over hot coals. It was invented as a convenient and portable dish that was intended for long journeys, and its origin is usually associated with Northern and Northwest Vietnam, especially in Sapa, though similar techniques and dishes can be found in Laos, Cambodia, Myanmar, and Thailand. Cơm lam is typically served with grilled pork or chicken, and it is usually sprinkled with sesame seeds or roasted peanuts.

Cơm lam

Cơm nắm is a traditional dish prepared with long-grain rice as the only ingredient. The rice is cooked, fluffed, and kneaded like it's a ball of dough. This dish is shaped into dense logs or balls, and it's then also eaten by hand. Each ball or log of rice is picked up, then usually combined with sesame salt or caramelized minced pork, and eaten. In the past, cơm nắm was often used for road trips and picnics.

Cơm nắm

Cơm tấm is a traditional dish that's typically sold as street food. It consists of broken and imperfect rice grains that were traditionally chucked away after the milling process, but nowadays it's a signature dish of Ho Chi Minh City. Broken rice has a texture that's similar to normal rice, just smaller. When served, cơm tấm is accompanied by numerous toppings such as fried eggs, shredded pork skin, grilled pork chops, or deep-fried fish patties. The usual garnishes include lime wedges, chopped spring onions, and mint, while accompaniments served on the side include sliced tomatoes and cucumbers, pickled vegetables, or dipping sauces. Local cơm tấm eateries are easily found because they usually have a coal-fired grill on the street, dispersing the smoke scented with lemongrass and charred meat, a result of preparing the accompaniments for broken rice. In the past, these broken rice grains were usually used as animal feed or eaten by the farmers and their families.

Cơm tấm

Conch rice is a traditional dish originating from the Bahamas. It's usually made with a combination of conch, onions, celery, bell peppers, thyme, tomatoes, oil, rice, salt, and pepper. The onions, celery, and bell peppers are saut&eacute;ed in oil until softened. The tomatoes and thyme are stirred into the pot with conch that has been boiled in water and cut into bite-sized pieces. The combination is covered with water, seasoned, and simmered with the rice until everything is fully cooked. This mix of seafood and rice has many variations, so it's not uncommon to see hot peppers, cilantro, basil, and garlic in the pot as well.

Conch Rice

Croatia

Typically served as a light lunch and a staple of many Dalmatian taverns (called konoba) and restaurants, crni rižot is a unique black risotto made with fresh squid or cuttlefish. Squid or cuttlefish ink gives the risotto its intimidating black color, while other seafood such as mussels, clams, and other shellfish are also commonly added to the dish. Just watch your smile as your teeth and lips will most probably turn black while eating it. Although the origins are still somewhat murky, it is believed that the dish was invented while Croatia was under Venetian rule, and that's the reason why it spread first in Veneto (where it's known as risotto nero di seppia) and then throughout the Mediterranean.

Crni rižot

Dal bhat, a staple of Nepalese diet, is a combination of rice (bhat) and lentil soup (dal) served with a variety of side dishes. Depending on the type of lentils used, the dal can be either yellow or black in color, whereas barley, maize, buckwheat, and unleavened bread roti are often used as a substitute for rice. Most common side dishes include a vegetable curry called tarkari, spicy chutneys, a crisp flatbread called papadamu, South Asian achaar pickles, stir-fried greens, and slices of tomatoes, cucumbers, and onions. Dal bhat is considered to be a typical vegetarian dish, although it can also be prepared with meat and fish.

Dal bhat

Dan bauk is a Burmese rice dish that has been inspired by Indian biryani. It consists of long-grain rice that is flavored with typical Indian spices such as saffron, turmeric, star anise, cardamom, cinnamon, garam masala, and cumin. The Burmese twist on the Indian classic is done with the addition of vegetables such as peas, beans, and carrots. Raisins and nuts are often sprinkled on top of the aromatic rice, and the dish typically contains pieces of curried chicken, lamb, or mutton. Fresh mint, mango chutney or pickle, green chili dipping sauce, and a fresh salad often accompany this rice dish.

Dan bauk

Diri ak pwa, also called diri kole ak pwa, is the national dish of Haiti, consisting of rice and beans. The dish became a common, everyday staple during the period of slavery, when rice and beans were two of the few ingredients that were fed to the slaves by their owners. It can be made with a variety of beans, but pinto, red kidney beans, and black beans are the most common options. Diri ak pwa is exceptionally nutritious as rice is rich in starch and contains iron, vitamin B, and protein, while the beans also contain iron and a greater amount of protein than rice. When combined, they make a complete protein. A true Haitian classic, you can see diri ak pwa eaten everywhere on the island, and as the locals say "A meal is not a meal without a side of rice and beans." Even though the dish is tasty and nutritious on its own, Haitians often serve it with a lot of sauce, and it is best paired with Creole chicken or topped with red snapper, tomatoes, and onions. Another interesting accompaniment to diri ak pwa is bouillon, a hearty stew consisting of tomatoes, potatoes, spices, and goat or beef meat.

Diri ak pwa

United States

Dirty rice is a Cajun dish consisting of rice, chicken liver and gizzard, onions, bell peppers, and celery. The dish got its name from its color, imparted by the liver and broth. In the past, it was consumed as a main dish, but nowadays it is often served with a salad or as an accompaniment to gumbo or jambalaya. Today, most cooks use ground pork or beef instead of the liver and gizzards.

Dirty Rice

China

Fried rice with bean sprouts is a traditional dish that's especially popular in Hangzhou. The dish is usually made with a combination of cooked rice, scallions, diced Jinhua ham, soy sauce, bean sprouts, oyster sauce, vegetable oil, and black pepper. The scallions are fried in a wok until soft, and then mixed with the ham, stir-fried, and mixed with the cooked and chilled rice. The oyster sauce, soy sauce, and pepper are added to the wok, the mixture is stir-fried a bit more, and the bean sprouts are added in the final few minutes of cooking. The dish is cooked until the bean sprouts are crisp, yet tender, and it's then served immediately, while still hot. Fried rice with bean sprouts is a beloved dish because the crunchiness of bean sprouts and the dry ham provide a great contrast to the rice.

Dou ya chao fan

Ebi nigiri is a traditional type of nigiri sushi. It consists of hand-pressed sushi rice that's topped with butterflied shrimp. Any large shrimp will do, but kuruma ebi (Penaeus japonica) is said to be the best. The shrimp is skewered, boiled, chilled in ice (just until the exterior is cold, while it remains warm inside), and it's sometimes marinated in ginger juice in order to become more firm and have a bit more flavor. The tail is left intact for presentation purposes. This nigiri sushi is often served with wasabi or pickled ginger (gari).

Ebi nigiri sushi

Japan

Also known as the lucky direction sushi, ehomaki is a sushi roll consisting of nori seaweed, vinegared rice, and seven different fillings, each representing one god of fortune. The fillings may vary, but they usually include cucumbers, dried gourd, eel, shiitake mushrooms, fish, egg omelet, or tofu. The most popular theory about the origin of ehomaki claims that it was invented by the merchants in Osaka (Kansai) in the Edo or the early Meiji eras. Following the Second World War, the roll nearly disappeared, but it was reintroduced in the 1970s and became nationally recognized when many convenience stores started selling it in the 1990s. It is traditionally enjoyed on Setsubun&mdash;an annual festival held on February 3rd that celebrates the beginning of spring. The dinner on Setsubun should be eaten facing a particular direction that is considered lucky for that year, and you should make a wish before you eat. The whole roll should be consumed without talking since that is deemed to be bad luck. Ehomaki is never served sliced.

Ehomaki

Australia

Eneksa agaga or Saipan red rice is a common Guamanian dish that is a staple of Chamorro fiestas. Short-grained rice is typically cooked in water that has been colored with annatto, giving the dish an unusual and vibrant orange-red color.Eneksa agaga is traditionally served as the first dish, followed by flatbreads, breadfruit, taro root, and bananas in coconut milk.

Eneksa agaga

Estanboli polo is a traditional dish made with a combination of meat, rice, potatoes, onions, and tomatoes. However, there are many recipes which vary from region to region, and even from one family to another. The stew is cooked until all the ingredients become tender, but not mushy. It is recommended to pair it with plain yogurt, Shirazi salad, or mast o khiar &ndash; a refreshing yogurt and cucumber dip.

Estanboli polo

Sizzling rice in tomato sauce is a traditional Hangzhou dish consisting of piping hot tomato sauce that is poured over hot guoba (rice crust), producing an inviting fragrance and creating the characteristic sizzling sound, hence the name. Sometimes referred to as thunderbolt out of the blue, this delicious dish is usually combined with shredded chicken and stir-fried shrimps or other types of seafood. The crispy rice crusts can be made from scratch or purchased pre-cooked in Chinese and Asian supermarkets.

Fan qie guoba

Hokkien fried rice is a popular Chinese rice dish originating from the province of Fujian. In order to prepare it, rice and eggs are first stir-fried together, then topped with a thick gravy made with poultry, dried mushrooms, seafood, and vegetables. It is recommended to fry the ingredients over high heat, because if the wok isn&rsquo;t hot enough, you will end up with watery fried rice.

Fuk gin caau faan

Funazushi is a type of narezushi that can easily be found in Shiga Prefecture in Japan. The dish is made with a kind of Japanese goldfish called nigorobuna, and it can only be found in Lake Biwa. The fish is preserved in salt, aged for a year, then compressed with steamed rice and fermented for up to four years. The result is a product with a strong, tangy smell, similar to that of blue cheese, which is the reason why some people love this sushi variety, and some detest it.

Funazushi

Futomaki is a variety of rolled sushi that is characterized by its large size and a strict balance of used ingredients. The rolls are typically filled with vegetables of different colors, and usually don't contain seafood. Futomaki should be both flavorful and visually appealing, and the ingredients are chosen by how well they accompany each other in terms of visual appeal and flavor. The name of the dish is Japanese for fat roll, the rolls usually being 4 centimeters in diameter and larger, consisting of three components: nori seaweed, which is the outer layer, sushi rice, and selected fillings such as cucumbers, carrots, and mushrooms. Futomaki originated in Kansai as a festival food, and the most common way to eat the dish is with chopsticks, dipped in soy sauce or consumed as it is. On Setsuban, the day before the beginning of a new season, people often consume whole rolls of futomaki as a ritual to ensure good luck.