Rice

Fish and rice

Rice

Chicken, chicken stock, chicken fat, rice, cucumbers

Lamb, rice, roasted nuts and raisins

Rice, smoked haddock, eggs, parsley, butter or cream

Rice

Rice, lentils, macaroni, Vermicelli, tomato sauce, vegetable oil, onions, cumin, coriander

Rice or other grains

Chicken, eggs, onions, kasha or rice

Rice with various side dishes

Wrap, fish, rice

Rice with side dishes wrapped inside banana leaf

Onigiri (おにぎり, お握り or 御握り), also known as omusubi (おむすび or お結び) or nigirimeshi (握り飯), is a Japanese rice ball made from white rice.

It consists mainly of meat and rice with a blend of spices, and is cooked in a pit.

It consists of a donburi type large bowl filled with steamed white rice, and topped with fillets of eel (unagi) grilled in a style known as kabayaki, similar to teriyaki.

Sindhi biryani is a meat-and-rice biryani dish originating from the Sindh province of Pakistan.

Katsu curry (Japanese: カツカレー, romanized: katsukarē) is a Japanese dish consisting of tonkatsu (pork cutlet) served with Japanese rice and curry.

Calas () are dumplings composed primarily of cooked rice, yeast, sugar, eggs, and flour; the resulting batter is deep-fried.

It is made from rice, sliced veal, curry sauce, and fruits, usually bananas, pineapples and peaches or cherries.

Chelow kebab or chelow kabab (Persian: چلوکباب [t͡ʃʰeˌlow.kʰæˈbɒːb]) is an Iranian dish consisting of steamed rice (chelow) and one of the many varieties of Iranian kebab.

Dirty rice is a traditional Louisiana Creole dish made from white rice which gets a "dirty" color from being cooked with small pieces of pork, beef or chicken, green bell pepper, celery, and onion, and spiced with cayenne and black pepper.

Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat.

It is made with fermented rice batter and coconut milk, traditionally cooked in an appachatti, a deep pan similar in shape to a wok.

Lontong (Indonesian pronunciation: [ˈlɔn̪t̪ɔŋ]) is an Indonesian dish made of compressed rice cake in the form of a cylinder wrapped inside a banana leaf, commonly found in Indonesia, Malaysia, and Singapore.

Nasi padang, sometimes referred to as Padang rice, is a Minangkabau dish of steamed rice served with various choices of pre-cooked dishes originating from West Sumatra, Indonesia.

Arròs a banda (Catalan "rice on the side"; Spanish arroz a banda) is a dish of rice cooked in fish stock, typical of the coastal area of Alicante (and, per extension, most of the Valencian Community) in Spain and distinct from the paella of Valencia.

In Belgian and Dutch cuisine, tarte au riz (French: rice pie), rijsttaart(je)/rijstevlaai (Dutch: rice flan), or German: Reisfladen (German: rice flan), is a pie with a filling based on rice pudding.

Arem-arem is an Indonesian-Javanese compressed rice cake in the form of a cylinder wrapped inside a banana leaf, filled with diced vegetables, tempeh, or oncom, and eaten as a snack.

Phirni or firni is a rice pudding dessert made with ground rice, rice flour or cornflour cooked in milk.

It is not dyed green, but produced from young rice kernels roasted over very low heat then pounded in a mortar and pestle until flattened.

It is a form of rice and peas; a dish found throughout Latin America and the Caribbean.

A casado (Spanish: married [dish, platillo) is a Costa Rican meal with rice, black beans, plantains, salad, a tortilla, and an optional protein source such as chicken, beef, pork, fish, and so on.

It is the name of an indigenous rice from a small community called Ofada, located in the Obafemi Owode Local Government Area of Ogun State.

Charleston red rice is a rice dish commonly found along the Southeastern coastal regions of Georgia and South Carolina, known simply as red rice by natives of the region.

Porcupine meatballs are an American casserole dish of ground beef and rice meatballs cooked in tomato sauce.

Chwee kueh (Chinese: 水粿; pinyin: shuǐguǒ; Pe̍h-ōe-jī: chúi-kóe; lit. 'water rice cake'), also spelt chwee kweh, is a steamed rice cake originating in Teochew cuisine.

Nasi kucing (from Javanese ꦤꦱꦶ​ꦏꦸꦕꦶꦁ 'nasi kucing'; Javanese: [ˈnasi ˈkutʃɪŋ], lit. 'small-portioned dish') is an Indonesian rice dish that originated in Central Java, primarily in the Yogyakarta, Semarang, and Surakarta areas but has since spread throughout the country.

Yin yang fried rice (also transliterated as yuenyeung fried rice or yuanyang fried rice; Chinese: 鴛鴦炒飯; pinyin: yuānyāng chǎofàn; Jyutping: jyun1 joeng1 caau2 faan6) is a rice dish from Hong Kong, consisting of a plate of rice with béchamel sauce and tomato sauce.

Liver casserole (Finnish: maksalaatikko, Swedish: leverlåda) is a Finnish food that is made of rice, ground liver, butter, syrup, egg, onion, and raisin.

Khushka, kuska, or Khusqa is a rice dish of primarily South Asian origin made with spices, rice (usually basmati) and ghee.

Sake, saké (Japanese: 酒, Hepburn: sake; English: IPA: SAH-kee, SAK-ay), or saki, also referred to as Japanese rice wine (specified as 日本酒 "nihonshu" in Japanese, as 酒 can refer to all alcohol), is an alcoholic beverage of Japanese origin made by fermenting rice that has been polished to remove the bran.

The cuisine is halal and mainly based on mutton, beef and poultry with rice and Afghan bread.

There is a strong emphasis on rice as a staple, with fish traditionally the most common protein.

Rice became the predominant starch in the diet, as it was easy to grow, store and prepare.

Rice has been a staple food in Kashmir since ancient times.

Nearly every Malay meal is served with rice, which is also the staple food in many other Asian cultures.

Rice is predominantly the main staple for home meals.

Syrian specialties makes use of eggplant, zucchini, garlic, meat (mostly from lamb and sheep), sesame seeds, rice, chickpeas, fava beans, lentils, steak, cabbage, cauliflower, vine leaves, pickled turnips, cucumbers, tomatoes, olive oil, lemon juice, mint, pistachios, honey and fruits.

Meats, along with rice, legumes, and lentils, are popular.

It is a sweet rice dish seasoned with spices and date molasses, and is usually eaten with fried or grilled fish.

Béchamel, rice, cheese

consisting of steamed rice mixed with sliced or cubed saengseon hoe (raw fish), various vegetables such as lettuce, cucumber and sesame leaves, sesame oil, and

consists of broth (stock) and rice with diverse flavourings and extra ingredients

made using white rice turned yellow by annatto, saffron or turmeric

mixed meat curry, ghee rice, ash plantain, frikkadeller meatballs, belacan, seeni sambol, eggplant pahi

a Singaporean dish consisting of steamed white rice smothered with curries and gravy

Rice, cucumber, crab meat or imitation crab, avocado, nori

usually including rice

Rice water, curd, green vegetables

In the mountainous regions pork, chicken, beef and cuy (guinea pig) are popular and are often served with rice, maize, or potatoes.

Rice and black beans are a staple of most traditional Costa Rican meals, often served three times a day.

Food staples include corn, rice, plantains, yams, beans and several meats.

West Bank cuisine consists of taboon bread, rice and meat, while fish and lentils are staples on the coast.

It is usually served as a side dish with rice

made from a fermented batter of ground black gram and rice

boiled sweet rice dish, native to the Indian subcontinent, made with saffron, milk and sugar, and flavoured with cardamom, raisins, pistachios or almonds

It is basically spiced fried fish, usually Stromateus and caramelized onions served over rice that is cooked in well-spiced fish stock.

Vangi means brinjal (eggplant) and bhath means rice.

A staple of Bhutanese cuisine is Bhutanese red rice, which is like brown rice in texture, but has a nutty taste.

Rice, the cornerstone of the Malagasy diet, was cultivated alongside tubers and other Southeast Asian and Oceanian staples by these earliest settlers.

Cassava and rice are also eaten as staple carbohydrates.

Many varieties of rice are eaten.

Palav or osh, generically known as plov (pilaf), is a rice dish made with julienned carrot, and pieces of meat, all fried together in vegetable oil or mutton fat in a special cookware called deg (a wok-shaped cauldron) over an open flame.

It consists of a base layer of rice, usually white, followed by a layer of boiled and sliced potatoes.

These may include whole grains such as quinoa or brown rice, plant proteins such as chickpeas or tofu, and vegetables.