Rice Dish

Garaetteok are long, cylindrical Korean rice cakes that are usually cut diagonally into smaller round discs. Although they can be enjoyed on their own, because of their neutral flavor, the cakes are easily incorporated into various dishes. The sliced version is one of the elements in tteokguk soup, while the thinner, whole cakes make the base of the tteokbokki stew and the spicy tteok kkochi skewers.

Garaetteok

Geelrys or yellow rice is a traditional side dish originating from South Africa. It's made with a combination of rice (usually basmati rice), oil, sugar, salt, pepper, and turmeric, giving the dish its vibrant yellow color. The rice is typically enriched with raisins for extra texture and flavor, while cinnamon (powder and sticks) is commonly added as a spice alongside turmeric. For an even richer flavor, stir a tablespoon of butter into the cooked rice before serving. Geelrys is an ideal accompaniment for various meat dishes, so it's recommended to serve it with denningvleis and bobotie.

Geelrys

Ghapama is an Armenian dish typically prepared by stuffing a pumpkin with rice, various nuts and dried fruits, butter, honey, and cinnamon, but there are also some recipes calling for meat. The dish is traditionally prepared between New Year and Armenian Christmas, or on other similar festive occasions, but especially during autumn and winter, when pumpkins are in season. Once cooled, ghapama is served whole or sliced up in wedges, each appropriately sized as an individual portion. The popularity of the dish is so great it even has its own song titled Hey Jan Ghapama.

Ghapama

India

Ghee bhat is a traditional dish originating from Bengal. This simple dish consists of basmati rice enriched with ghee and it's made with a combination of basmati rice, ghee, and sea salt. The rice is washed and then soaked in order to reduce the cooking time and stop the grains from breaking while they're cooking. The drained rice is boiled in water until just cooked. While the basmati rice is still hot, it's mixed with ghee and sea salt and then served immediately. There are many variations on ghee bhaat, so it can be enriched with additional ingredients such as cashews, raisins, cinnamon, cardamom, cloves, or mixed vegetables.

Ghee bhat

Often referred to as Korean sushi, gimbap is a Korean dish consisting of seaweed (gim), seasoned rice (bap), and other, optional ingredients that are usually rolled, sliced, and served. Almost anything can be added to the roll, but the most common ingredients are fishcakes, meat, spinach, eggs, and cucumbers. There are several theories about the origin of gimbap. Many believe that it is a Korean take on Japanese sushi. Others say that it is a variation of gimssam, a wrap consisting of rice and seaweed. Regardless of the origins, gimbap remains one of the most popular Korean dishes. There are three main styles of gimbap, and there are numerous variations within each of them. There is traditional gimbap with seaweed, rice, and fillings, French or Nude gimbap with seaweed on the interior and rice on the exterior, and Samgak gimbap, shaped like a triangle and sold in many South Korea's convenience stores.

Gimbap

Japan

Gunkanmaki is a sushi variety that consists of sushi rice that is formed into an oval shape and is then wrapped with nori seaweed. The piece is finished off with a topping that traditionally includes fish roe such as ikura (salmon), kazunoko (salted herring), or uni (sea urchin). The name gunkan, which translates as the warship, was influenced by the oval shape reminiscent of a battleship. Gunkanmaki originated in 1941 at Kyubey, a small shop located in Tokyo&rsquo;s Ginza that has since earned its name as one of the top sushi restaurants in the world.

Gunkanmaki

Guyanese cook-up rice is Guyana's national one-pot dish consisting of rice, meats, and herbs cooked with coconut milk. Considered to be a poor man's dish, it was originally made with the purpose to be eaten at the end of the week, when all food rations would be depleted. The meat is cooked with rice and beans or peas, heavily seasoned with fresh herbs such as spring onions, basil, and thyme. The rice develops a wet, moist texture, and cooking the dish in coconut milk gives it a richness and depth of flavor that is unique to the Guyanese cuisine. A key dish that is traditionally served on New Year's Eve in Guyana, cook up rice will always last through the night, ensuring that one never enters the New Year without food, according to local folklore.

Guyanese cook-up rice

Hamachi nigiri sushi is a traditional type of nigiri sushi. It consists of hand-pressed sushi rice that's topped with slices of young 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 lower quality version of this dish is known as buri nigiri sushi, prepared with older and bigger yellowtail tuna.

Hamachi nigiri sushi

Hamaguri nigiri is a traditional type of nigiri sushi. It consists of hand-pressed sushi rice that's topped with boiled hamaguri clam. The clam shells are first rubbed together under a stream of water in order to remove the slime. The clams are boiled in sake, then pried open and the flesh is removed. The flesh is butterflied, while the leftover clam juice is typically mixed with soy sauce, sugar, and mirin, then simmered until it forms a thick sauce. The sauce is brushed over the assembled nigiri sushi, and it's then ready to be enjoyed without dipping. The clams have a chewy and delicate texture, and their best season is from February to April. Although not that rare, this type of nigiri sushi can be very expensive.

Hamaguri nigiri sushi

Hamsili pilav is a visually attractive Turkish dish of oven-baked pilaf that is encased in anchovies. The pilaf is usually prepared with long-grain rice, onions, raisins, pine nuts, mint, lemon juice, and spices. In order to prepare hamsili pilav, a baking dish is first brushed with butter, then layered with anchovies so that they fill the whole bowl. The rice pilaf is placed over the anchovies, and the ends of anchovies are then folded towards the center of the bowl so that the rice is completely encased. After the baking process, the dish is typically turned upside down and served garnished with dill sprigs and slices of lemon. It is believed that the original recipe originates from the Laz, an ethnic minority in northeastern T&uuml;rkiye.

Hamsili pilav

Hawaiian haystack is a traditional dish that's both easily customizable and versatile. Although it has the word Hawaiian in its name, it did not originate in Hawaii, but uses some Hawaiian staples such as pinepple and coconut. This comforting dish is prepared with a base of rice that's topped with anything from pineapple chunks, coconut flakes, chicken, tomatoes, gravy, cheese, and even noodles. If done traditionally, each element will be prepared separately, presented buffet-style, and used as a rice topping. In the United States, Hawaiian haystack is a popular school lunch or an easy dinner.

Hawaiian Haystack

Hirame nigiri is a traditional type of nigiri sushi. It consists of hand-pressed sushi rice that's topped with hirame or olive flounder. Most sushi restaurants serve hirame nigiri from late autumn to the end of winter. The fish has a chewy texture and subtle, mild flavors. The fish is filleted, the slices are salted, and then placed on top of the rice in order to create this nigiri sushi. Typical accompaniments to the dish include pickled ginger (gari), soy sauce, and wasabi on the side. Interestingly, each fillet has a muscle at the edge, a little flesh on the fin called engawa, which is the most exercised part of the fish and it's more chewy and stronger in flavor than other parts, making it very prized if the fish has been properly filleted.

Hirame nigiri sushi

Hoedeopbap is a Korean rice bowl that is topped with raw fish and slices of fresh vegetables. Although similar to the Japanese kaisendon, this Korean version is finished off with the addition of a sweet and spicy sauce that usually combines gochujang (chili paste), vinegar, garlic, and sugar. The most common fish varieties used in the dish are salmon, tuna, sea bass, or halibut which may be sliced or cut into thin strips. The key to every hoedeopbap is to use only high-quality, fresh ingredients, and to serve the dish well-chilled.

Hoedeopbap

United States

A classic Southern dish, hoppin' John is a hearty combination of rice, black-eyed peas, and ham hock or bacon. Even though the dish is consumed throughout the year, it is typically served on New Year's Day due to the fact that a lot of Southerners believe that eating black-eyed peas on the first day of the year will bring prosperity and good luck. The peas represent pennies or coins, and a real coin is often placed under the bowls. Hoppin' John is often accompanied by cabbage, representing wealth, since it is the color of the US currency, and those who eat it will supposedly earn more money in the following year than those who don't indulge in it. The origin of the dish is still shrouded in mystery, but some claim it stems from Louisiana, where the French Creole name for pigeon peas is pois a pigeon, pronounced "pwah peejon", which sounds similar to hoppin' John to the Southerners. The name has stuck since the early 1800s, but if the leftovers are eaten on the first day of the New Year, it's called skippin' Jenny, showing one's frugality and bringing even greater chances of prosperity in the New Year.

Hoppin' John

One of the most popular makizushi varieties are the thin hosomaki rolls. They consist of traditional roasted nori sheets that are layered with vinegar rice, filled with just one ingredient, then shaped into thin rolls. Even though they appear in numerous versions, the most famous are the tekkamaki tuna roll and the refreshing kappamaki cucumber roll. Cut into small bite-sized pieces and complemented with wasabi, pickled ginger, and soy sauce, hosomaki makes a perfect, healthy, and nutritious snack or a light meal.

Hosomaki

Hotate nigiri sushi is a traditional type of nigiri sushi. It consists of hand-pressed sushi rice that's topped with fresh raw scallops. The dish has a soft texture and mild flavors, making it a great intermediate-level sushi. 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. This type of nigiri sushi is popular with both adults and children.

Hotate nigiri sushi

Hyderabadi biryani is a South Indian dish consisting of basmati rice, goat, mutton, or chicken meat, lemon, yogurt, onions, and saffron. There are two main varieties of the dish &ndash; kachchi (raw) and pakki (cooked). It is said that Hyderabadi biryani's richness of flavor is due to the unique process of cooking raw rice and raw meat together with exotic spices, unlike other places where meat and rice are cooked separately. The special cooking style, known as dum, is believed to have come from Persia during the Mughals' regime in India.

Hyderabadi biryani

İ&ccedil; pilav is a flavorful Turkish pilaf made with a combination of rice (often of the Baldo variety), onions, currants, tomatoes, mint, and pine nuts. It is typically flavored with allspice, cinnamon, salt, and pepper. The ingredients are combined, and when the rice is cooked, the pilaf is ready to be stirred for one last time, then consumed. İ&ccedil; pilav is traditionally used as an accompaniment to roasted or fried meat dishes, but it is sometimes also used as a stuffing.

İç pilav

Ika nigiri sushi is a traditional type of nigiri sushi. It consists of hand-pressed sushi rice that's topped with slices of squid. The dish has a rich flavor and a texture that is firm and slimy, slightly chewy but not rubbery. Traditionally, this type of sushi is eaten by hand in a single bite. It's usually accompanied by soy sauce or pickled ginger (gari) on the side, and it's often served with a shiso leaf in order to elevate the flavors. Interestingly, tourists find this type of sushi difficult to eat, especially raw, but in Japan it's one of the most popular types of nigiri sushi.

Ika nigiri sushi

Ikuradon is a simple Japanese dish which consists of plain rice topped with ikura - the plump salmon roe. Incredibly popular in Japan, ikura is incorporated in many traditional dishes, and before consumption, it is usually marinated in a flavorful broth based on soy sauce, mirin, and sake. Traditionally served in bowls, the delicate roe is placed on top of the rice and can be eaten plain or complemented with various condiments such as raw egg yolks or strips of dry seaweed.