Rice Dish

Made with beef, chicken, goat, or no meat at all, Kenyan pilau is a rice-based specialty that is popular along the Swahili coast. The dish consists of rice that is flavored with a variety of spices and cooked in a broth made from meat or fish. Typical spices include ginger, garlic, cumin, cloves, cinnamon, cardamom, and fried onions. This pilau variety is traditionally prepared and served for special occasions and celebrations. It can be enriched by the addition of potatoes, tomatoes, and raisins. Originally, pilau was brought to Africa by the Arabs, and later on, it was brought to America by enslaved Africans.

Kenyan Pilau

Indonesia

Ketupat are unique Asian rice cakes, prepared and sold in traditional woven containers made out of palm, coconut, or pandan leaves. Although they appear in numerous shapes and sizes, the most common variety is the cube-shaped ketupat, resembling a tiny woven basket. When the pouch is completed, the rice is securely sealed inside, and the whole packet is usually boiled in water, or occasionally in a mixture of coconut milk and water. After they have been boiled, the cakes need to be chilled, and because of their distinct texture they can easily be cut into slices. Ketupat can be found in many Asian countries, but its origin is usually associated with the Indonesian island of Java. Ketupat is particularly important during the Eid festival in the Muslim community. It also holds a strong religious symbolism, according to which the intricately woven leaves represent the mistakes caused by human nature, and the white rice inside stands for innocence, purity, and the final deliverance of sins. Sliced ketupat is usually served alongside famous Indonesian rendang, different curry varieties, sliced cucumbers, or it can simply be topped with a delectable peanut sauce.

Ketupat

Thailand

Khao chae is a traditional dish originating from the province of Phetchaburi. The name of the dish means rice soaked in cool water, and it consists of four parts &ndash; parboiled rice, ice cubes, jasmine-scented water, and side dishes that are served with the rice. In order to enjoy the dish, a bowl is filled with rice &ndash; just enough so that it can be covered with a few ice cubes and jasmine-scented water. Next, people take a bite of the side dish, followed by a spoonful of rice and scented water that washes it all down. Typical side dishes served with khao chae include shredded beef, fish, or pork; deep-fried balls consisting of grilled and mashed seer fish or snakehead with finger roots (grachai) and lemongrass; stuffed shallots and sweet peppers; a stir-fry of Chinese radish and eggs; and fresh vegetables such as scallions, cucumbers, hot peppers, and green mango. The fresh vegetables are usually eaten between bites as a palate cleanser because many side dishes might be too sweet. Khao chae is a summertime staple that&rsquo;s enjoyed as a refreshing dish that helps diners cool off.

Khao chae

Khao jao is a Laotian dish made with steamed white rice. It is a variation of the more popular khao niaw, made with jasmin rice instead of glutinous rice. The steamed rice is used as an ingredient for various stir-fried dishes. Lao food typically contains strong-flavored local greens and spices such as galangal, garlic, red chilies, and tamarind. Thus, khao jao and khao niaw were used by peasants as side dishes to offer a more balanced and nourishing meal.

Khao jao

Khao khluk kapi is a Thai rice dish made with cooked rice that is fried with shrimp paste, and then topped with or served alongside a number of ingredients, including crispy dried shrimps, slices of sweet pork or chicken, chilis, raw mango gratings, red onions, omelet shavings, cucumbers, green onions, and cilantro. All these ingredients combined into one make for a colorful dish and create an explosion of flavors and textures in the mouth. This delicious rice and shrimp paste dish is usually sold as a takeaway food at many street stalls throughout Thailand.

Khao khluk kapi

Khao niao, meaning sticky rice, is immensely popular in Laos and Northern Thailand as part of the everyday food combinations. It is so deeply embedded in the countries' culture, the Lao people sometimes refer to themselves as "children or descendants of sticky rice". Making the dish involves letting the rice soak in water overnight, then steaming it over a charcoal fire the next morning and putting it in little baskets after it cools down. It is eaten by hand without utensils, either by itself or as a part of a more substantial meal. It is quite a heavy dish, so the Lao people generally recommend not eating it in the evening.

Khao niao

Khao op sapparot is a traditional rice dish. Although there is no set list of ingredients, the dish is made with a combination of rice that's at least a day old, garlic, ginger, onions, shallots, stir-fry sauce, and pineapple chunks. The garlic, ginger, and onions are fried in oil, followed by the rice and pineapple pieces. The ingredients are tossed together and the dish is seasoned with salt and pepper. Khao op sapparot is often served in a carved pineapple shell and it's typically garnished with chopped spring onions on top. The dish can also be enriched with pieces of chicken, raisins, crunchy cashews, or chopped chili peppers.

Khao op sapparot

Khao phat is a simple Thai dish of stir-fried rice with vegetables that is traditionally prepared with jasmine rice, unlike the Chinese version which calls for plain white rice. Cooked jasmine rice is typically stir-fried with ingredients such as onions, garlic, and green onions, and it is then enhanced with fish sauce, thin soy sauce, a light dusting of white pepper, and a drizzle of fresh lime juice. Another essential component of the dish is the addition of scrambled eggs, which are fried alongside rice and vegetables before they are entirely blended into the mixture. In Thailand, the traditional way of eating this dish is with a crispy-fried egg on top, and khao phat is usually accompanied by a lime wedge and a spicy dipping sauce called nam pla prik (fish sauce mixed with Thai chilis) on the side. Thai fried rice is a typical street food item and a staple dish at stir-fry restaurants in the country, and it sometimes contains meat or seafood such as chicken or shrimps.

Khao phat

Khao phat amerikan is a traditional rice dish originating from Thailand. Also known as American fried rice, the dish consists of fried rice and typical American ingredients and sides such as hot dogs, raisins, ketchup, fried chicken, and ham. A fried egg is always served with the fried rice, along with the foods mentioned previously. It is believed that the dish was invented by Thai cooks during the Vietnam war era because they wanted to give the US soldiers something to remind them of home.

Khao phat amerikan

Khichdi is a South Asian dish consisting of rice and lentils, its name derived from the Sanskrit khiccā, denoting a dish of rice and legumes. A widely consumed comfort food throughout the Indian subcontinent, Bangladesh, Sri Lanka, Nepal, and Pakistan, khichdi is usually served as a main meal, and it is also one of the first solid foods that babies consume in Indian culture. A variety of spices are added to the dish in order to enhance the flavors, such as cinnamon, cloves, bay leaves, and peppercorns. It is believed that the dish was invented in India during the medieval period, and the first mention of the dish dates back to the 15th century in the travelogue of Afanasiy Nikitin, a Russian explorer and adventurer. However, it was the Moguls who popularized the dish during the time of their Empire, evolving it from a humble meal to a gourmet dish by adding strong spices, nuts, and dried fruits to the combination. Today, khichdi is traditionally served with dahi yogurt, various chutneys, and pickled mangos or limes.

Khichdi

Kimchi bokkeumbap is a simple South Korean dish made with a combination of fried rice and kimchi. It is considered to be a great way to use leftover kimchi. The dish can also be enriched with additional ingredients such as meat, vegetables, and soy sauce. In most cases, kimchi bokkeumbap is topped with a fried egg before serving, although it can also be garnished with sesame seeds, finely chopped green onions, or gim. Because it is very easy to prepare, inexpensive, and comforting, the dish is a favorite amongst South Korean students.

Kimchi bokkeumbap

This simple combination of rice and coconut milk is a staple dish throughout Sri Lanka. The rice is cooked in milk, and the mix is then left to set in a shallow plate. The dish is traditionally cut into square or diamond shapes, and the pieces are usually topped with spicy lunumiris chili paste, or they can be served along jaggery and bananas. Kiribath represents prosperity and good luck, and it is an integral part of Sinhalese culture, traditionally served to commemorate new beginnings. It is always enjoyed on Sinhalese New Year, and it is traditionally given to children as their first solid food.

Kiribath

Japan

Kiritanpo is a traditional dish with origins in the Akita prefecture. It is made from cooked, half-smashed rice that is placed on a skewer, shaped into cylinders, then toasted over an open fire. The dish is traditionally consumed from autumn to spring, especially in November, when newly harvested rice is brought to the markets. It is quite common to serve kiritanpo to guests and visitors in Japan. Locals usually place kiritanpo in a hotpot with chicken, green onions, Japanese parsley, and mushrooms, but kiritanpo can also be grilled over the fire together with miso. There are two theories about its origin: one says that the woodcutters used to wrap leftover rice around a stick and consume it with miso, while they were working in the woods, and the other theory says that bear hunters from Akita prefecture served it as an accompaniment to game meat dishes. Regardless of the origins, both theories suggest that the people found a way to use the limited rice supplies instead of wasting them, and that is how kiritanpo was born. Today, one can consume kiritanpo at the annual Kiritanpo Festival, held in Odate.

Kiritanpo

Kohada nigiri is a traditional type of nigiri sushi. It consists of hand-pressed sushi rice that's topped with slices of kohada or gizzard shad, a silver-skinned fish that's inexpensive and mostly used for sushi. The fish is typically salted and marinated in vinegar, which brings out its umami flavors. The gizzard shad is called kohada when it reaches about 7 to 10 centimeters (about 4 inches) in legth (medium-sized fish). Shinkodenotes small shad, while nakazumi denotes fully-grown adult gizzard shad. It's recommended to prepare kohada nigiri sushi from November through January, when the fish becomes somewhat fattier. Before serving, kohada nigiri sushi is often topped with oboro (crumpled shrimp paste).

Kohada nigiri sushi

Greek-style stuffed zucchini flowers are typically filled with a combination of rice, vegetables and various spices and herbs. If prepared with a rice stuffing, the blossoms are usually slowly baked in the oven, and if stuffed with other ingredients, they can also be baked or dipped in batter and shortly fried. They are best served accompanied by a spoonful of yogurt on the side. A similar dish is also found in Turkish cuisine, where it goes under the name kabak &ccedil;i&ccedil;eği dolması.

Kolokythoanthoi

Australia

Kol pis no rais, meaning cold fish and rice, is a simple combination of fish and rice that is commonly consumed in Papua New Guinea. It typically consists of canned fish (usually tuna) and rice, and the combination may optionally be enhanced with any available vegetables such as peas and corn. The dish is typical for the coastal regions of the island, and it is usually enjoyed either as a snack or a main course.

Kol pis no rais

Kongnamulbap is a traditional type of bibimbap originating from South Korea. The dish consists of rice cooked with soybean sprouts. Other ingredients such as ground meat (beef or pork), kimchi, garlic, and sesame oil are often added to the dish for extra flavor. During cooking, the rice will soak up the nutty and earthy flavors of the soybean sprouts. Once prepared, kongnamulbap is traditionally served with a sauce consisting of rice wine, soy sauce, minced garlic, sugar, scallions, and black pepper.

Kongnamulbap

Konoha-don or konoha-donburi is a traditional dish that's especially popular in Kyoto and Osaka. It consists of a bowl of rice with thinly sliced fish cakes, raw eggs, and often scallions and shiitake mushrooms. The egg is spread over the dish in its raw form and it's cooked by the heat of the rice. In some places, people also like to add fried tofu or sliced nori seaweed to further enrich the dish. The word konoha in the name of the dish refers to tree leaves, which are similar to slices of fish cakes.

Konoha-don

Kovatok palov or oshi toki is a traditional rice pilaf dish originating from Uzbekistan. This type of plov is made with a combination of rice, grape leaves, carrots, onions, mutton or beef, oil, salt, and selected spices. One part of the meat is ground and mixed with spices and sliced onions. A tiny amount of filling is placed into individual grape leaves that are secured with a thread, and the stuffed grape leaves are then boiled in water. The other part of the meat is cut into pieces, seasoned with salt, pepper, and cumin, then browned in oil with the vegetables and cooked with rice until tender. The stuffed grape leaves are then added to the pilaf, and the dish is served on a large platter.

Kovatok palov

Kovurma palov is a traditional rice pilaf dish originating from Uzbekistan. The dish is usually made with a combination of rice, carrots, onions, mutton or beef, salt, oil, and cumin. The meat is cut into pieces, marinated and mixed with salt, pepper, cumin, and thinly sliced onions. It is then browned in oil and mixed with carrot strips and water. The mixture is cooked until the carrots become tender, and the rice is then added to the pot with more water. The plov is cooked over low heat until the rice becomes tender and fully cooked. This rice pilaf is served warm on large platters or on individual plates.