28 Rice Dishes Around The World You Need To Try

Regardless of whether we're talking about politics, religions, or customs from around the world, we tend to focus on the differences that divide us rather than the similarities that bring us together. That's also true when it comes to cuisine. Once more, we look at unfamiliar ingredients, historic cooking methods, and unknown spice blends with an us-and-them mentality. Well, we say enough is enough. What if we looked at cuisine as a way of bridging gaps and making ties with people who are different from us? We can't be certain, but perhaps it would allow us to come together in a world that feels increasingly polarized. After all, everyone needs to eat.

And what better way to get to know each other than through rice dishes? Rice is a simple, inexpensive staple food in pretty much every country on the planet. On top of that, many countries have at least one rice dish that they hold dearly. So, let's take a break from the fighting (if only long enough to read this article) as we explore rice dishes around the world you need to try.

The recipe for paella includes saffron-scented Bomba rice (also called Calasparra or Valencia rice), meat, seafood, and vegetables. Everything is cooked together in a paellera, a large shallow frying pan with two handles on either side. Conveniently, this pan doubles as a serving dish. It's most closely associated with Valencia, a rice-growing region on Spain's Mediterranean coast. 

Although there is some debate about its origins, the version we know today dates back to the 18th century. At that time, it was a favorite lunchtime meal among farmers and laborers. These paella pioneers combined rice with tomatoes, onions, beans, snails, and whatever else they could find in the immediate vicinity.

The main ingredients in this one-pot Cajun and Creole dish from Louisiana are long-grain rice, chicken, andouille sausage, and local seafood (usually shrimp and mussels). Beyond that, you'll also find the New Orleans holy trinity, an aromatic base consisting of onions, green bell peppers, and celery. And don't forget the spices! Jambalaya contains a healthy dose of heat thanks to the addition of cayenne pepper and hot sauce. 

Although the Cajun and Creole preparations have a lot in common, there's one main distinction to be aware of. Whereas Creole jambalaya contains tomato, the Cajun version does not. Jambalaya is hearty by itself, but no one will complain if you serve it alongside cornbread or collard greens.

A traditional Lunar New Year dish in Southern Vietnam, bánh tét are savory (and sometimes sweet) rice cakes made by wrapping mung beans and pork belly in glutinous rice. The ingredients are then encased in banana leaves, secured with ties, and rolled into logs before boiling for six hours or more. After cooking, the cylinders are sliced into bite-sized rounds for easy snacking. 

The sweet version, called bánh tét chuoi, is made with ripe bananas and black beans. Locals serve the savory version as part of a larger meal with cu cai nuoc mam (daikon radish pickled in fish sauce) and thit kho nuoc cot dua (pork cooked with coconut juice).

The name (and even the presentation) of this Singaporean dish might not wow you immediately, but as soon as you take the first bite, you'll see what all of the fuss is about. To make Hainanese chicken rice, whole chicken is poached in boiling water for 45 to 50 minutes before getting dunked in an ice bath to stop cooking. 

And while the chicken is undeniably tasty, it's the rice that steals the show. Singaporeans prepare it by frying uncooked grains in chicken fat before cooking them in the chicken water. To the liquid is added aromatics such as ginger, garlic, and screwpine leaves. The whole thing is served with sliced cucumbers, bean sprouts, or pickled vegetables.

With a history dating back to the late 1500s, this colorful bowl-style dish has long been a favorite on the Korean Peninsula. To make it, top white rice with assorted vegetables such as seasoned spinach, seasoned bean sprouts, shiitake mushroom, and carrots. Next, add a sunny-side-up egg to the middle of the bowl. 

Some versions include marinated chunks of beef, but that's optional. What's not optional is the bibimbap sauce, a mixture of gochujang, sesame oil, soy sauce, mirin, and garlic. There are actually two versions of this iconic dish — the classic Jeonju preparation served in a metal bowl and the fancier hot stone dolsot bibimbap.

Widely considered Saudi Arabia's national dish, kabsa is a one-pot meal that combines grilled, spiced chicken (or lamb) and aromatic basmati rice. Although the Saudis have adopted it as their own, kabsa originated in Yemen and is enjoyed throughout the Arabian Peninsula. 

As with many Middle Eastern dishes, Kabsa owes its rich flavor to spices. In any given recipe, you'll find it scented with cloves, cinnamon, cumin, coriander, ginger, and bay leaves. These spices are combined with onions, garlic, tomato purée, and bone-in chicken. Once the chicken has finished cooking, it's removed from the pan. Then, rice and raisins are cooked in the chicken juices. Finally, the chicken is served on top of the rice for an easy, flavor-packed meal.

Food-related debates run deep, but no culinary war is more heated than the Jollof rice conflict in West Africa. For years, countries like Nigeria, Ghana, Senegal, and Liberia have fought over who makes the best version of this tomato and rice dish. Not only do they argue over which type of rice to use (Ghana opts for basmati, while Nigeria holds tight to long-grained), but they also disagree about fillings. 

While Ghanaian and Nigerian Jollof rice recipes call for curry spices, meat, and hot peppers, the Senegalese version incorporates fish, vegetables, and fermented conch. Still, despite their differences, most chefs agree that the rice, vegetables, and meat should be cooked in a tomato base.

Pretty much every rice-loving country has its own version of fried rice, and Indonesia is no exception. Nasi goreng is a popular breakfast dish in the archipelagic state. It combines leftover rice with kecap manis (Indonesian sweet soy sauce), shrimp paste, chicken, chili powder, and onion. 

The ingredients may sound simple but don't go thinking this is just some other fried rice dish. Thanks to the kecap manis, the rice takes on a beautiful dark brown color and the chicken develops an irresistible caramelized exterior. After the chicken and rice are pan-fried, they're served alongside a fried sunny-side-up egg, sliced cucumbers or tomatoes, and a protein such as chicken satay skewers, ham, or shrimp.

For those of you who don't speak Vietnamese, xôi ngũ sắc means five-colored sticky rice. This bright dish comes from the Tay, an ethnic group native to Sapa, a remote town in northwestern Vietnam. 

In addition to savory and sweet notes, xôi ngũ sắc is infused with meaning. Each color represents something different. Red symbolizes fire, green is for wood, yellow represents the earth, black means water, and white is metal. Red, yellow, and green rice are obligatory but the other colors may differ depending on where it's made. The colors are all natural and come from fruit and leaf extracts. Once dyed, the rice is stacked on top of a banana leaf prior to serving.

Like all great rice dishes, red beans and rice was the product of necessity. The true history goes back centuries, but this dish gained popularity in New Orleans sometime during the 1930s. At that time, it was adopted as an easy Monday night meal for busy housewives. They'd set the ingredients on the stove at the start of the day, then this hearty meal would be ready by the time they'd finished their daily chores. 

Aside from the eponymous ingredients, this recipe calls for yellow onion, green bell pepper, Creole seasoning, cooked rice, and smoked sausage (either kielbasa or andouille). All of the ingredients (except the rice) simmer for five hours, or until the beans are tender.

A popular comfort food in Brazil, galinhada is essentially just a chicken stew. But don't let the basic ingredients fool you — galinhada is packed with flavor that will have you craving more right from the first bite. The secret is the chicken marinade made from olive oil, garlic turmeric, vinegar, salt, and pepper. 

Allow the chicken to soak in the mixture for at least two hours. Once the chicken is ready, cook it with sausage (Calabresa, kielbasa, or chorizo) and vegetables (onions and carrots). Simmer in chicken broth for 15 minutes, then add rice before cooking for an additional 15 minutes.

Most of the time, crispy rice is seen as the result of inattention or lack of skill. That's not the case with tahdig, a traditional rice dish from Iran. Tahdig means "bottom of the pot," and this translation gives some insight into the dish's preparation. 

The perfect tahdig starts with saffron-infused basmati rice cooked in a cast-iron pot. When cooked slowly, the heat of the pan causes the rice to develop a crispy crust. This process can take up to an hour and a half, but it's worth the wait. When you unmold it, you'll be greeted with a gorgeous yellow-colored mound of rice. Top the rice with parsley, dill, or dried fruit.

You've likely heard of ceviche and pisco sours, but what about juane? Originating from the jungles of Peru, this traditional dish is made with chicken, olives, hard-boiled eggs, and rice seasoned with spices (turmeric, oregano, and cumin). 

After the initial cooking, all of the ingredients are wrapped in bijao leaves (similar to banana leaves) and steamed for 30 minutes. This step requires some extra skill and time but it's worth it. Not only does it boost the flavors, but it also ensures that the chicken stays moist. To serve juanes, unwrap the leaves and place them on a plate alongside cassava or boiled bananas.

If you're anything like us, you probably associate dolmas with Greek cuisine. While you're likely to find these stuffed grape leaves everywhere from Athens to Zakynthos, they actually originated in Turkey. The Turks hold them so dear, in fact, that they've long been considered the country's national dish. 

It's important to point out that the Turkish version isn't limited to grape leaves. Rather, it refers to any vegetable stuffed with a rice-based mixture. For that reason, you'll easily find stuffed eggplants, zucchini, and bell peppers in Turkey. These veggies are stuffed with a rice mixture that combines olive oil, pine nuts, currants, and spices (cinnamon, allspice, and parsley).

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