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Rice Recipes
Rice Recipes

20 Authentic Rice Dish Recipes From Around The World

Rice doesn’t have to be served plain. From the spice-laden streets of India with its aromatic Biryani to the comforting, soulful bowls of Chinese Congee, these dishes demonstrate the remarkable adaptability of rice. As we traverse from the saffron-kissed paellas of Spain to the robust, spicy flavours of West African Jollof, our selection of 20 mouthwatering rice recipes is a compilation of tradition and innovation.

Rice Dishes

Waakye 

A Ghanaian dish of rice and beans served with accompaniments like fried plantains and avocado.

Ingredients:

  • 2 cups long-grain rice
  • 1 cup dried black-eyed peas
  • 2-3 dried millet stalk leaves (waakye leaves, optional for colouring)
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • Salt to taste
  • Accompaniments: fried plantains, avocado, shito (Ghanaian hot pepper sauce), boiled eggs

Instructions:

  • Rinse black-eyed peas and cook with enough water until tender. Add waakye leaves for colouring, if available.
  • In a separate pot, sauté onion and garlic. Add the cooked beans with some of their cooking water.
  • Rinse rice and add to the pot with beans. Add salt. Add more water, if necessary, so that it’s about 1 inch above the rice.
  • Bring to a boil, lower heat and simmer until rice is cooked and water is absorbed.
  • Serve with your choice of accompaniments.

Moroccan Lemon and Olive Chicken with Saffron Rice 

Chicken cooked with lemons and olives served over saffron-infused rice.

Ingredients:

For the Chicken:

  • 4 chicken thighs
  • 1 lemon, thinly sliced
  • 1 cup green olives
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp turmeric
  • 2 tbsp olive oil
  • Salt and pepper to taste

For the Saffron Rice:

  • 2 cups basmati rice
  • 3 1/2 cups chicken broth
  • 1/4 tsp saffron threads
  • 1 tbsp butter
  • Salt to taste

Instructions:

  • For the Chicken: Season chicken with cumin, paprika, turmeric, salt, and pepper. In a pan, heat olive oil and brown the chicken on both sides. Add onion, garlic, lemon slices, and olives. Cover and simmer until chicken is cooked.
  • For the Rice: Rinse the rice until water runs clear. In a pot, bring chicken broth to a boil, add saffron and salt. Add rice and butter, reduce heat to low, cover, and cook until rice is tender and liquid is absorbed.
  • Serve chicken over the saffron rice.

Pilau

East African rice dish cooked in a seasoned broth with meat and vegetables.

Ingredients:

  • 2 cups basmati rice
  • 1 lb beef or chicken, cut into pieces
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 4 cups chicken or beef broth
  • 2 tbsp cooking oil
  • Salt and pepper to taste

Instructions:

  • In a large pot, heat oil and cook onions until translucent. Add garlic, cumin, coriander, cinnamon, and cardamom; stir for a minute.
  • Add meat and brown on all sides. Pour in broth, bring to a boil.
  • Rinse rice and add to the pot. Season with salt and pepper. Reduce heat, cover, and simmer until rice is cooked and liquid is absorbed.
  • Fluff the rice before serving.

Caribbean Rice and Beans 

Rice cooked with coconut milk, kidney beans, and island spices, often served with jerk chicken.

Ingredients:

  • 2 cups long-grain rice
  • 1 can coconut milk
  • 1 can kidney beans, drained and rinsed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp ground allspice
  • 1/2 tsp dried thyme
  • 1 Scotch bonnet pepper, whole (optional for heat)
  • 4 cups chicken or vegetable broth
  • 2 tbsp cooking oil
  • Salt to taste

Instructions 

  • Heat, cover, and simmer until rice is cooked and liquid is absorbed.
  • Remove the Scotch bonnet pepper before serving. Serve warm, ideally with jerk chicken.
Rice Recipes

Nasi Goreng 

Indonesian fried rice, often flavoured with kecap manis (sweet soy sauce), shallots, garlic, tamarind, and chili, and accompanied by additional items such as egg, chicken, or prawns.

Ingredients:

  • 2 cups cooked jasmine rice (preferably cold and left overnight)
  • 2 chicken breasts, diced
  • 1/2 cup peeled and deveined prawns (optional)
  • 2 eggs, beaten
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 shallots, minced
  • 2 red chilies, finely chopped (adjust to taste)
  • 2 tbsp kecap manis (sweet soy sauce)
  • 1 tbsp soy sauce
  • 1 tsp tamarind paste
  • 3 tbsp vegetable oil
  • Salt and pepper to taste
  • Garnish: sliced cucumber, tomato wedges, fried shallots

Instructions:

  • Heat 1 tbsp oil in a wok or large skillet. Add the beaten eggs and quickly scramble. Remove and set aside.
  • Add the remaining oil to the wok. Sauté onions, garlic, shallots, and chilies until fragrant.
  • Add diced chicken and prawns, cook until they are just done.
  • Add the rice, kecap manis, soy sauce, and tamarind paste. Stir-fry everything together until well combined and heated through.
  • Mix in the scrambled eggs. Season with salt and pepper.
  • Serve hot, garnished with cucumber slices, tomato wedges, and fried shallots.

Ethiopian Tibs with Injera

Spicy stir-fried meat, traditionally served with Injera but can be accompanied by rice.

Ingredients:

For the Tibs:

  • 1 lb beef or lamb, cut into bite-sized pieces
  • 2 onions, sliced
  • 2 tomatoes, chopped
  • 2 jalapenos, chopped
  • 1 tsp berbere spice mix
  • 2 tbsp vegetable oil
  • Salt to taste

For the rice (if not using Injera):

  • 2 cups basmati rice
  • 4 cups water
  • 1 tbsp butter
  • Salt to taste

Instructions:

  • For the Tibs: In a large skillet, heat oil and cook onions until golden. Add meat and cook until browned. Stir in tomatoes, jalapenos, and berbere spice. Cook until the meat is tender.
  • For the Rice: Rinse rice until water runs clear. In a pot, bring water to a boil. Add rice, butter, and salt. Reduce heat, cover, and simmer until rice is tender and liquid is absorbed.
  • Serve Tibs over rice or with Injera.

Mafe 

 A West African peanut stew is served with rice and contains meat, tomatoes, and vegetables.

Ingredients:

  • 2 cups long-grain rice
  • 1 lb beef or chicken, cut into pieces
  • 1 onion, chopped
  • 2 tomatoes, chopped
  • 1 cup peanut butter
  • 4 cups chicken or beef broth
  • 1 carrot, chopped
  • 1 sweet potato, chopped
  • 1 bell pepper, chopped
  • 2 tbsp vegetable oil
  • Salt and pepper to taste

Instructions

  • In a large pot, heat oil and cook onions until soft. Add meat and brown on all sides.
  • Add tomatoes, peanut butter, and broth. Stir until peanut butter is well mixed.
  • Add carrot, sweet potato, and bell pepper. Season with salt and pepper.
  • Bring to a boil, then reduce heat, cover, and simmer until vegetables are tender and stew is thickened.
  • Serve the stew over cooked rice.

Arroz con Gandules 

Hailing from Puerto Rico, rice with pigeon peas seasoned with sofrito.

Ingredients:

  • 2 cups long-grain rice
  • 1 can pigeon peas, drained
  • 1/2 cup sofrito
  • 1/4 cup olives, sliced
  • 2 tbsp capers
  • 1 packet Sazón seasoning
  • 4 cups chicken or vegetable broth
  • 3 tbsp vegetable oil
  • Salt to taste

Instructions:

  • In a large pot, heat oil and cook sofrito for a few minutes.
  • Add rice, pigeon peas, olives, capers, and Sazón seasoning. Stir well.
  • Pour in broth, bring to a boil, then reduce heat, cover, and simmer until rice is cooked and liquid is absorbed.
  • Fluff the rice before serving.
20 Authentic Rice Dishes From Around The World

Jollof Rice

A popular West African dish, is cooked in a tomato sauce and often served with vegetables, meat, or fish.

Ingredients:

  • 2 cups long-grain parboiled rice
  • 1 onion, chopped
  • 2 tomatoes, blended
  • 1 red bell pepper, blended
  • 1/2 cup tomato paste
  • 1 tsp thyme
  • 1 tsp curry powder
  • 1 chicken cube
  • 1/2 cup vegetable oil
  • 4 cups chicken broth
  • Salt and pepper to taste

Instructions:

  • In a large pot, heat oil and sauté onions until translucent. Add tomato paste, blended tomatoes and pepper, and cook for 10 minutes.
  • Stir in thyme, curry powder, and chicken cube.
  • Add rice and stir to coat with the sauce. Pour in broth and bring to a boil.
  • Reduce heat, cover, and cook until rice is done about 30 minutes.

Classic Pilaf

A Middle Eastern dish is rice cooked with onions, garlic, and broth, often mixed with peas and carrots.

Ingredients:

  • 1 cup rice
  • 2 cups chicken or vegetable broth
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup peas
  • 1/2 cup diced carrots
  • 2 tbsp olive oil
  • Salt and pepper to taste

Instructions:

  • Heat oil in a saucepan over medium heat. Sauté onion and garlic until soft.
  • Stir in rice and cook for 2 minutes. Add broth and bring to a boil.
  • Reduce heat, cover, and simmer for 20 minutes.
  • Stir in peas and carrots, and cook for an additional 5 minutes.

Risotto

In Italy, it is a creamy dish where rice is simmered in broth, commonly with Parmesan cheese and mushrooms.

Ingredients:

  • 1 cup Arborio rice
  • 4 cups chicken or vegetable broth
  • 1/2 cup white wine
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup grated Parmesan cheese
  • 1 cup mushrooms, sliced
  • 3 tbsp butter
  • Salt and pepper to taste

Instructions:

  • In a pot, keep the broth warm over low heat.
  • In another pot, melt butter and sauté onion and garlic until translucent.
  • Add rice and cook for 2 minutes. Stir in wine until absorbed.
  • Add broth 1/2 cup at a time, stirring continuously until each addition is absorbed before adding more. Continue for about 20 minutes.
  • Stir in mushrooms in the last 5 minutes of cooking.
  • Once rice is creamy, stir in Parmesan cheese—season with salt and pepper.
Best Rice Recipes

Paella

A Spanish dish that combines rice, saffron, seafood, chicken, and vegetables.

Ingredients:

  • 2 cups paella rice
  • 4 cups chicken broth
  • 1/2 tsp saffron threads
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 1/2 cup peas
  • 1/2 lb shrimp
  • 1/2 lb mussels
  • 2 chicken thighs
  • 1 chorizo sausage, sliced
  • 3 tbsp olive oil
  • Salt and pepper to taste

Instructions:

  • In a paella pan, heat oil over medium heat. Cook chicken and chorizo until browned, then remove and set aside.
  • In the same pan, cook onion, garlic, and bell pepper until soft.
  • Stir in rice and cook for 2 minutes. Add broth and saffron, and bring to a boil.
  • Reduce heat, add back the chicken and chorizo. Cook for 15 minutes.
  • Add shrimp, mussels, and peas. Cook until the seafood is done.

Biryani

An Indian spiced rice dish, is made with basmati rice, meat (like chicken or lamb), and aromatic spices.

Ingredients:

  • 2 cups basmati rice
  • 4 cups water
  • 1 lb chicken or lamb, cut into pieces
  • 1 onion, sliced
  • 2 tomatoes, chopped
  • 1/2 cup yogurt
  • 2 cloves garlic, minced
  • 1 tsp ginger, minced
  • 2 tsp biryani masala
  • 1/2 tsp turmeric
  • 1/2 tsp chili powder
  • 3 tbsp oil
  • Salt and cilantro for garnish

Instructions:

  • Marinate meat in yoghurt, biryani masala, turmeric, and chilli powder for at least 1 hour.
  • In a pot, heat oil and cook onions until golden. Add garlic, ginger, and tomatoes; cook for 5 minutes.
  • Add marinated meat and cook until almost done.
  • In another pot, boil water, add rice, and cook until it’s half-done.
  • Layer cooked meat and half-cooked rice in a pot. Cover and cook on low heat for 20 minutes.
  • Garnish with cilantro before serving.

Sushi Rice

In Japan, sticky rice is seasoned with vinegar, sugar, and salt for sushi.

Ingredients:

  • 2 cups sushi rice
  • 2 1/4 cups water
  • 1/4 cup rice vinegar
  • 2 tbsp sugar
  • 1 tsp salt

Instructions:

  • Rinse rice under cold water until the water runs clear. Cook rice with water in a rice cooker or pot.
  • In a small saucepan, combine vinegar, sugar, and salt. Heat until sugar dissolves.
  • Fold the vinegar mixture gently into the cooked rice. Let it cool to room temperature before using it for sushi.

Thai Fried Rice

From Thailand is fried rice with eggs, onions, and a mix of vegetables, often seasoned with soy sauce and served with lime wedges.

Ingredients:

  • 2 cups cooked jasmine rice (cold)
  • 2 eggs
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 1 carrot, chopped
  • 2 cloves garlic, minced
  • 2 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tsp sugar
  • 2 green onions, chopped
  • 3 tbsp vegetable oil
  • Lime wedges for serving

Instructions:

  • Heat oil in a wok or large skillet. Add onion, garlic, bell pepper, and carrot; stir-fry until tender.
  • Push the veggies to the side, crack eggs into the pan, and scramble.
  • Add rice, soy sauce, fish sauce, and sugar. Cook, stirring frequently, until heated through.
  • Garnish with green onions. Serve with lime wedges.

Arroz con Pollo

A Latin American dish is rice and chicken cooked with spices and tomatoes.

Ingredients:

  • 2 cups long-grain rice
  • 4 chicken thighs
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 cup tomato sauce
  • 3 cups chicken broth
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 3 tbsp olive oil
  • Salt and pepper to taste

Instructions:

  • Heat oil in a large pot. Season chicken with salt, pepper, paprika, and cumin. Cook until browned, then set aside.
  • In the same pot, add onion, bell pepper, and garlic; cook until soft.
  • Add rice and cook for 2 minutes. Stir in tomato sauce and broth.
  • Return the chicken to the pot. Cover and simmer for 25 minutes, until rice and chicken are cooked.

Congee

A Chinese rice porridge is often served with toppings like chicken, beef, or pickled vegetables.

Ingredients:

  • 1 cup long-grain rice
  • 8 cups water or chicken broth
  • 1/2 tsp salt
  • Optional toppings: cooked chicken, beef, pickled vegetables, green onions, soy sauce

Instructions:

  • Rinse rice under cold water. Combine rice, water/broth, and salt in a large pot.
  • Bring to a boil, then reduce heat to a low simmer. Cover and cook, stirring occasionally, for about 1.5 hours, until it reaches a porridge-like consistency.
  • Serve hot with your choice of toppings.

Wild Rice Salad

A dish often enjoyed in North America is a cold salad with cooked wild rice, nuts, dried fruits, and a tangy dressing.

Ingredients:

  • 2 cups cooked wild rice (cooled)
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans
  • 1/2 cup diced celery
  • 1/4 cup chopped green onions
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 1 tbsp honey
  • Salt and pepper to taste

Instructions:

  • Combine cooked wild rice, cranberries, pecans, celery, and green onions in a large bowl.
  • Whisk together olive oil, lemon juice, honey, salt, and pepper in a small bowl.
  • Pour the dressing over the rice mixture and toss to coat evenly.
  • Chill the salad for at least one hour before serving to allow flavours to meld.

Cuban Black Beans and Rice 

Black beans cooked with spices served over white rice.

Ingredients:

For the Black Beans:

  • 1 can black beans, undrained
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1/2 tsp oregano
  • 2 tbsp olive oil
  • Salt and pepper to taste

For the Rice:

  • 2 cups long-grain rice
  • 4 cups water
  • 1 tbsp butter
  • Salt to taste

Instructions:

  • For the Black Beans: Heat oil in a pot and cook onions and garlic until soft. Add black beans with their liquid, cumin, and oregano. Simmer for 20 minutes—season with salt and pepper.
  • For the Rice: Rinse rice until water runs clear. In a pot, bring water to a boil. Add rice, butter, and salt. Reduce heat, cover, and cook until rice is tender and liquid is absorbed.
  • Serve the black beans over the cooked rice.

Haitian Diri ak Djon Djon

Rice cooked with black mushrooms is known for its distinctive flavour and colour.

Ingredients:

  • 2 cups jasmine rice
  • 1 cup dried black mushrooms (djon djon)
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1/4 cup vegetable oil
  • 4 cups water
  • Salt and pepper to taste

Instructions:

  • Soak the black mushrooms in hot water for 30 minutes. Strain, reserving the liquid.
  • In a pot, heat oil and sauté onion, bell pepper, and garlic until soft.
  • Add rice and stir to coat with oil. Pour in the mushroom water. Add salt and pepper.
  • Bring to a boil, then reduce heat, cover, and simmer until rice is cooked and liquid is absorbed.
  • Serve hot, enjoying the unique flavour and colour imparted by the djon djon mushrooms.

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