If you love rice dishes or would like to try one, then this post is particularly for you! We collected 17 of the best rice dishes from all over the world – from Italy’s risotto to Indonesia’s Nasi Goreng. Some are very fried rice-like while some are very porridgey. As to its respective popularity – well, let’s just say it highly depends on one’s taste preferences. Nonetheless, they’re all worth trying.
Rice is a staple food among billions of people from all over the world – particularly of course in Asia, Latin America, and certain parts of Africa. While, for most of these countries, it’s usually eaten plain (just boiled in water) paired afterwards with another dish (could be fish, beef, pork, or what have you), it’s also customary to have them as the main dish.
And because rice is basically easy to cook and pretty affordable, many rice dishes – with their own unique flavor and characteristics, makes rice even more popular. In fact, even in the US, rice is one of the most popular grains consumed.
So, before we delve further to the different types of rice or how to cook rice, here’s the list of 17 best rice dishes for you to try.
Best Rice Dishes
Arroz Chaufa
Arroz Chaufa or Chinese rice is a popular rice dish from Peru. It is an example of chifa – a culinary tradition based on Chinese Cantonese elements fused with Peruvian ingredients and traditions.
To make arroz chaufa, saute cubed chicken breast (or whatever parts of the chicken you prefer) in a little oil along with grated ginger. Add vegetables like scallions and red peppers, followed by the pre-cooked rice. Give it a good stir (preferably on high heat so that you really get that stir frying action), season with soy sauce, salt, and pepper. Towards the end, stir in some pre-cooked egg omelet cut into small squares.
You can use pre-cooked chicken, cubed or shredded – up to you, or you can also add or replace it with pork or hotdogs to change the dish a bit.
Arroz de Pato
Arroz de Pato, meaning ‘duck rice’ is a Portuguese rice dish. Originally, it’s made using wild duck which is believe to be more flavorful and is also leaner. Ideally, using whole duck is better because you’ll get the most out of its flavor – bones, skins, and all.
The duck is first poached with bay leaves and salt until tender. The meat is then shredded afterwards. Meanwhile, rice is sauteed in oil with chopped onion and carrots and the broth from the poached duck along with wine. The shredded duck is then added to the rice mixture and then baked after it’s topped with chourico (a sausage similar to Spanish chorizo).
There are some variations where beer is used instead of wine. Others also prefer adding some chourico when sauteing the rice or when poaching the duck.
Arroz de Polvo
Arroz de Polvo is another rice dish from Portugal that is mainly rice and cubed octopus. This one is perfect for colder seasons or for rainy days when you just want to enjoy a heartwarming, quite soupy, comfort food.
The octopus is first boiled until tender with bay leaves, onions, and salt and then diced afterwards. It is then sauteed in a pan with a little oil, onion, tomatoes, and bay leaf. The broth from boiled octopus is then added followed by the rice (or rice first – give it a good stirring, and then add the broth), let it simmer until rice is cooked. You can top it with parsley or coriander upon serving.
As to how ‘soupy’ the dish should be – it’s up to you really. For me, I just find that a good slurping can be music to one’s ear when enjoying a good meal especially in the company of family.
Biryani Rice
This very aromatic and flavorful rice dish is usually associated with India – which is quite understandable considering the many variations of biryani from different Indian regions, however the very name biryani is from the Persian word ‘birian’ meaning ‘fried before cooking.’ There are many stories as to how this rice dish made its way to India but I think what’s more important now is more people are starting to enjoy and appreciate this rice dish.
Again, there are many types of biryani but perhaps you’re more familiar with Chicken Biryani. It’s made by sauteing onion and spices in oil. Chicken, which is marinated in spices and yogurt, is then added along with rice and water. Simply cover and cook until rice is done.
The secret to a good biryani is the spices used just like in this particular chicken biryani recipe.
Congee
Congee, or jook, is a basically a rice porridge that is a classic Chinese breakfast dish. It’s also usually offered to small children or those recovering from sickness because it’s mildly flavored and easy to digest. Of course, there are many variations of congee now.
The rice is normally cooked in plain water but of course, for added flavor broth can be used instead. It can also be cooked with meat like chicken and topped with boiled eggs. Ginger or scallions can be added as well to boost the flavor.
Congee is yet another heartwarming rice dish perfect for the cold weather.
Galinhada
Galinhada is a Brazilian dish of chicken and rice. The very name comes from the word ‘galinha’ which means chicken in Portuguese. And don’t be surprised about that because Brazilian cuisine is heavily influenced by Portuguese, African, and indigenous people.
The variation of the dish depends on which region of Brazil it came from, the most common though are Galinhada Mineira and Galinhada Goiana – the difference only lies in how the chicken was prepped. The former uses chunks while the latter uses whole, bone-in pieces. Aside from chicken and rice, it also has vegetables like scallion, tomatoes, and bell pepper. That lovely yellow color is from saffron.
Hainanese Chicken Rice
Oh, this one is easily one of my favorites! Although Hainanese Chicken Rice is one of Singapore’s national dishes, its origin traced back to immigrants from Hainan in Southern China – hence the name. It’s basically poached chicken with rice cooked in the chicken broth.
Simply slow poach your whole chicken (yep, skin, bones, and all!), with some aromatics like ginger and onion spring or scallions. On the other hand, rice is simply prepared by sauteing it in chicken fat and then using the chicken broth to cook it through. I sometimes add turmeric powder when sauteing the rice if I’m in the mood for some yellow rice. Then both chicken and rice are served with a spring onion and ginger sauce or chili sauce. Yum!
This dish is deceivingly easy but delicious just the same. Like I said, one of my favorites!
Jambalaya
Jambalaya is a South Louisiana rice dish with French, Spanish, and African influence. It’s basically meat, or seafood (or both), cooked with andouille sausage, vegetables, and rice. What sets it apart is of course the Creole or Cajun seasonings.
To make it, simply saute whatever meat you are using along with the sausage and then set them aside. Saute the veggies, add the rice, seasonings, and the liquids. Let the rice cook (if you’re making it with seafoods, add them towards the end). When seafoods is about to be done, add back the meat and sausage you set aside earlier. Cook for a few minutes more while adjusting the taste and seasonings.
Khichdi
Khichdi, a rice and yellow mung lentil convo, is another classic dish from India. Similar to congee, it’s oftentimes served to small children or people recovering from illness because it’s mild tasting and quite healthy, too. It’s basically made from rice sauteed in ghee with cumin seeds and turmeric, in some cases even with vegetables. It is served with papad (an Indian wafer or flatbread), tomato chutney, or curd.
Using ghee, sautee the spices along with onions (and tomatoes or whatever veggies you are using), and then add the rice and mung lentils. Add water and simply let it cook. As to how much water, it will depend on what consistency you prefer. If you want it thinner, perhaps start with about 4-5 cups of water when using half a cup of rice and half a cup of mung lentils.
Kimchi Bokkeumbap
Kimchi Bokkeumbap or simply kimchi fried rice is another favorite of mine. It’s simply fried rice with kimchi. So, if you have kimchi at home, you’re all good, you can make kimchi bokkeumbap anytime! This rice dish is of course from South Korea where kimchi is used as side dish in almost any dishes.
Simply saute kimchi (cut into pieces if yours are quite chunky), add the cooked rice and the kimchi juice (yes, that precious juice that comes with your kimchi), and continue stirring until everything is completely incorporated. If you’re feeling it, you can add some meat, for instance, bacon, ham, or spam), and you can also add toppings like sesame seeds and seaweeds.
And of course, (for me it’s not optional, it’s a must!) – that sunny side up egg on top upon serving!
Nasi Goreng
Nasi Goreng is from Indonesia and in fact, it’s one of their national dishes. It’s basically fried rice with very distinct flavor and aroma because of the spices and seasonings used. There are of course many versions of nasi goreng so there’s no set recipe for the dish. Depending mainly on which country it is from (Malaysia, Brunei, or even Singapore), you’re more likely to experience a different nasi goreng.
Although there are many versions of this rice dish, they are still mainly characterized by that noticeable earthy and smoky taste which makes it stands out from your usual fried rice. Typical seasonings used for nasi goreng includes chili pepper, turmeric, palm sugar, bumbu paste, shrimp paste, sweet soy sauce, and fish sauce. Now, that’s what you call an interesting flavor combo, right?
Paella
Paella is a Spanish rice dish made from rice, chicken, vegetables, and saffron – quite similar to galinhada, although authentic paella uses fish stock made from the discarded shells of seafoods. It’s common to see paella with seafoods like shrimps and or mussels but authentic Paella Valenciana contains no seafood but rather a combination of chicken, rabbit, and snails.
Contrary to what most people think, you don’t need a paella pan to make this rice dish – a skillet, wok, shallow saute pan, or frying pan will do. The ingredients are simply sauteed with the meat and rice, seasoned with spices like saffron, paprika, salt, and pepper.
If you want to try it out, check out this seafood paella recipe.
Pilaf
Pilaf originated in Persia and was brought along as ancient Persians migrated through Middle East, Asia, and Europe. Although sometimes the very word refers to the cooking method used – rice that is cook with something else instead of just water, that’s pilaf. For most of course, pilaf refers to a rice dish with aromatics, veggies, and meat.
Pilaf or Uzbek Plov or simply plov traditionally uses lamb but of course variations in where beef like short ribs is use instead. The meat is browned first (browning the meat adds a different layer of flavor to the dish) and then sauted afterwards with the veggies, seasonings, and the rice.
Pulihora
Pulihora is another rice dish from India. It is also called tamarind rice simply because tamarind is used in making this rice dish. That in itself makes pulihora particularly interesting, add to that the fact that Indian spices are also used in this rice dish.
Once you get over the fact that there are quite a number of spices needed to make this dish, once you have prepared the mixture, it’s only a matter of mixing it with cooked rice. Although, it might be a challenge to get all the needed ingredients for pulihora, here’s a recipe if you’re firm at trying it.
This rice dish is also used as offerings during Indian festivals.
Risotto
Risotto is a classic Italian dish made with starchy, short grain rice cooked slowly with stock until it becomes creamy. Depending on the variety of risotto the type of rice used also varies – although arborio rice is the most commonly used one. There is a type of rice called Carnaroli which is considered the ‘caviar’ of risotto rice because it produces the creamiest risotto.
The onion is simply sauteed in oil along with the rice. Stock or broth is slowly introduced as the stirring continuous. This process is repeated until the rice is cooked and becomes creamy – at which time butter and cheese is added along with salt and pepper.
Spanakorizo
Spanakorizo or Greek rice or Greek spinach rice can easily become your ultimate healthy, fresh, and simple comfort food. It’s basically just rice and spinach – and yet it just works!
The rice is simply sauteed in onion and garlic along with tomato paste (optional), spinach, lemon juice and salt and pepper. After adding water and letting it boil, you just have to let the rice cook. Simply top with crumbled feta cheese and serve with lemon rinds. You can also add dill, or chives.
You can serve with some kind of salad or as a side dish to fish, meat, or chicken.
Jollof Rice
Jollof Rice is a rice dish from West Africa. It’s basically made of long grain rice cooked in a mixture of tomatoes, vegetables, meat, and spices. Variations in ingredients and the cooking method depends on its regional origin.
The meat, beef or chicken, is cooked first along with the spices and other veggies. Rice is then added along with some type of stock to cook and bring the dish together. The resulting color is due to the tomatoes and the curry powder used.
So, there goes our list of the 17 best rice dishes out there. But if you’re asking which exactly is the best among the best – well, that’s up to you to find out.
How about you try sampling the rice dishes on the list?
For me personally, Biryani, Hainanese Chicken Rice, and Kimchi Bokkeumbap are my top three. Simply because taste-wise, I enjoy them, and the level of difficulty in making them is easy – both with regards to the procedure and finding the ingredients needed.
What about you, what’s the best rice dishes for you?
