PHOTOS: Unusual but delicious rice dishes from around the world


Updated 04 Oct 2020 10:12 AM IST 14 photos

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A selection of rice-based bowls at New York restaurant Harlem, which emphasizes grain in its menu. Dishes from Asia, India, Nigeria and America are offered. (Courtesy: Fieldtrip Harlem)

Updated 04 Oct 2020 10:12 AM IST

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Gemists.  The Greeks never met a vegetable that they didn't want to stuff and cook.  Among the most popular versions are tomatoes or peppers stuffed with soft rice, herbs, nuts and dried fruits.  Often cheese and meat too.  (SHUTTER STOCK)

Gemists. The Greeks never met a vegetable that they didn’t want to stuff and cook. Among the most popular versions are tomatoes or peppers stuffed with soft rice, herbs, nuts and dried fruits. Often cheese and meat too. (SHUTTER STOCK)

Updated 04 Oct 2020 10:12 AM IST

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Cowboy salad.  Americans in the Midwest often serve a mixture of cooked rice and beans with raw tomato, bell pepper, red onion, corn, and a sweet dressing.  Can be eaten in a salad or with corn chips in salsa.  (SHUTTER STOCK)

Cowboy salad. Americans in the Midwest often serve a mixture of cooked rice and beans with raw tomato, bell pepper, red onion, corn, and a sweet dressing. Can be eaten in a salad or with corn chips in salsa. (SHUTTER STOCK)

Updated 04 Oct 2020 10:12 AM IST

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Jambalaya.  Almost as fun as the song, this rice, meat and fish stew from the South American state of Louisiana is a staple in Cajun and Creole culture.  Expect long cooking times, lots of flavor, and a discussion about whether or not to use tomatoes.  (Getty Images)

Jambalaya. Almost as fun as the song, this rice, meat and fish stew from the South American state of Louisiana is a staple in Cajun and Creole culture. Expect long cooking times, lots of flavor, and a discussion about whether or not to use tomatoes. (Getty Images)

Updated 04 Oct 2020 10:12 AM IST

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Rice burger.  What does a restaurant do when the Japanese want hambagu (hamburger) but don't eat a lot of bread?  The Mos restaurant chain replaced the bun-shaped rice balls in 1987. An instant success.  (SHUTTER STOCK)

Rice burger. What does a restaurant do when the Japanese want hambagu (hamburger) but don’t eat a lot of bread? The Mos restaurant chain replaced the bun-shaped rice balls in 1987. An instant success. (SHUTTER STOCK)

Updated 04 Oct 2020 10:12 AM IST

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Dirty rice.  Spicy, and named because finely chopped chicken liver and ground beef or pork stain rice.  Cajun communities often serve it as a dry side dish.  (SHUTTER STOCK)

Dirty rice. Spicy, and named because finely chopped chicken liver and ground beef or pork stain rice. Cajun communities often serve it as a dry side dish. (SHUTTER STOCK)

Updated 04 Oct 2020 10:12 AM IST

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Arancini.  In Italy, Sicilians prepare a coffee snack from cooked rice, mixed with cheese or minced meat, coated in breadcrumbs and fried.  (SHUTTER STOCK)

Arancini. In Italy, Sicilians prepare a coffee snack from cooked rice, mixed with cheese or minced meat, coated in breadcrumbs and fried. (SHUTTER STOCK)

Updated 04 Oct 2020 10:12 AM IST

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Geelrys.  Afrikaans for 'yellow rice'.  South Africans love this quick-cooking dish made with rice, onions, raisins, garlic and spices - the yellow comes from turmeric.  Usually served with bobotie, the national dish - a casserole of minced meat with an egg custard filling.  (SHUTTER STOCK)

Geelrys. Afrikaans for ‘yellow rice’. South Africans love this quick-cooking dish made with rice, onions, raisins, garlic and spices – the yellow comes from turmeric. Usually served with bobotie, the national dish – a casserole of minced meat with an egg custard filling. (SHUTTER STOCK)

Updated 04 Oct 2020 10:12 AM IST

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Omurice.  Much more than an omelet and rice, Japan's favorite home dish wraps meat-flavored fried rice in a gooey omelet.  You open the package of eggs, let the soft egg sink into the rice, add ketchup or sauce, and dig.  (SHUTTERSTOCK)

Omurice. Much more than an omelet and rice, Japan’s favorite home dish wraps meat-flavored fried rice in a gooey omelet. You open the package of eggs, let the soft egg sink into the rice, add ketchup or sauce, and dig. (SHUTTERSTOCK)

Updated 04 Oct 2020 10:12 AM IST

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Kushari.  A comforting Egyptian dish of rice, lentils, macaroni and tomato sauce, cooked with spices.  (SHUTTER STOCK)

Kushari. A comforting Egyptian dish of rice, lentils, macaroni and tomato sauce, cooked with spices. (SHUTTER STOCK)

Updated 04 Oct 2020 10:12 AM IST

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Jollof rice.  The West African one-pot meal takes its name from the Wolof people and its distinctive red color from tomatoes.  Nigeria and Ghana use different types of rice and preparation styles, and are constantly fighting over which one is better.  (SHUTTER STOCK)

Jollof rice. The West African one-pot meal takes its name from the Wolof people and its distinctive red color from tomatoes. Nigeria and Ghana use different types of rice and preparation styles, and are constantly fighting over which one is better. (SHUTTER STOCK)

Updated 04 Oct 2020 10:12 AM IST

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Mujaddara: The preparation of rice, lentils and meat from the Middle East has been around since at least the 13th century.  Think of it as a drier, richer, and more meaty khichdi.  (SHUTTER STOCK)

Mujaddara: The preparation of rice, lentils and meat from the Middle East has been around since at least the 13th century. Think of it as a drier, richer, and more meaty khichdi. (SHUTTER STOCK)

Updated 04 Oct 2020 10:12 AM IST

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Thieboudienne.  Senegal's national dish (pronounced ceebu-jen) is a combination of marinated smoked fish, a local fermented bean, seasonal vegetables and broken rice.  Served and often eaten on a large communal platter.  (SHUTTER STOCK)

Thieboudienne. Senegal’s national dish (pronounced ceebu-jen) is a combination of marinated smoked fish, a local fermented bean, seasonal vegetables and broken rice. Served and often eaten on a large communal platter. (SHUTTER STOCK)

Updated 04 Oct 2020 10:12 AM IST

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Tahdig.  For Iranians, a test of competence.  Rice cooked with extra fat - yogurt, butter, even mutton fat - at the bottom of the pan, so that the bottom layer is evenly crisp and caramelized.  Knocked down and served for a lot of fun.  (SHUTTER STOCK)

Tahdig. For Iranians, a test of competence. Rice cooked with extra fat – yogurt, butter, even mutton fat – at the bottom of the pan, so that the bottom layer is evenly crisp and caramelized. Knocked down and served for a lot of fun. (SHUTTER STOCK)

Updated 04 Oct 2020 10:12 AM IST


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