Rice Recipes

The ultimate Italian summer lunch. Cold, al dente rice tossed with a vibrant, colorful mix of pickled vegetables, tuna, cheese, and olives.

A hearty, thick, comforting soup made with seasonal vegetables, beans, and small pasta, topped with a generous grating of Parmesan cheese.

Iconic Roman street food. Oblong fried croquettes made of tomato and meat ragù risotto, featuring a molten core of mozzarella that stretches like a telephone cord when bitten.

A dramatic, pitch-black risotto originating from Venice, flavored with the ink and tender meat of fresh cuttlefish or squid, carrying a deep briny taste of the sea.

A towering platter of assorted seafood (squid, shrimp, small fish) dusted lightly in flour and deep-fried until shatteringly crisp. A coastal Italian classic.

Rome's answer to Arancini. Oblong croquettes of tomato and meat risotto, stuffed with mozzarella that strings out like a telephone cord when pulled apart.

Siena's famous aristocratic cookie. A soft, intensely chewy, diamond-shaped almond paste cookie, heavily scented with orange zest and dusted with powdered sugar.

Delicate, lacy steamed rice flour noodle discs, a beloved staple of Sri Lankan breakfasts served with coconut sambol and dhal curry.

Bowl-shaped crispy fermented rice flour and coconut milk pancakes with a perfectly set egg in the center — the king of Sri Lankan breakfasts.

Creamy, rich rice cooked in thick coconut milk until it sets firm, then cut into diamond shapes — a sacred Sri Lankan dish served on auspicious occasions and New Year celebrations.

Cylindrical steamed dumplings made from layers of roasted rice flour and freshly grated coconut — a classic Sri Lankan breakfast served with coconut milk, banana, or curry.

The ultimate Sri Lankan street breakfast — a crispy, bowl-shaped fermented rice crepe with a soft egg cooked right in the center, served with fiery coconut sambol.

A nourishing and colorful Sri Lankan breakfast or lunch — fragrant red rice served alongside dhal curry, coconut sambol, and a fish curry on a traditional banana leaf.

The quintessential Sri Lankan meal — fluffy white rice served with a colorful and aromatic spread of curries, sambols, and papadum on a vibrant banana leaf.

Crispy, paper-thin crepes made from a fermented batter of rice and urad lentils — a beloved South Indian and Sri Lankan Tamil breakfast dish served with sambar and coconut chutney.

Fluffy, cloud-like steamed rice cakes made from a fermented rice and lentil batter — an exceptionally light, healthy, and easily digestible Sri Lankan Tamil breakfast.

A sweeter, creamier variation of the classic Sri Lankan hopper — a crispy fermented rice pancake with a pool of sweetened condensed milk set in the center, perfect for a special breakfast.

A thin, soothing Sri Lankan rice porridge simmered until silky smooth and served with a drizzle of coconut milk — a gentle, easy-to-digest breakfast eaten across all generations.

A legendary Dutch Burgher-influenced Sri Lankan feast — rice cooked in stock, bundled with multiple curries, sambol, and a fried brinjal inside a banana leaf parcel and steamed until perfectly melded together.

A traditional Sri Lankan deep-fried sweet cake made from rice flour, jaggery, and coconut milk — a festive delicacy prepared during the Sinhala and Tamil New Year celebrations.

Beautiful, paper-thin, crispy deep-fried rice flour cookies made using a special flower-shaped iron mold — a beloved Sri Lankan New Year treat of Dutch Burgher origin.

Sweet, fudgy, melt-in-the-mouth Sri Lankan milk toffee squares made from rice flour, sugar, milk, and cardamom — a simple but utterly addictive traditional New Year confection.

Delicate steamed rice flour dumplings filled with a sweet coconut and jaggery mixture — a simple, traditional Sri Lankan treat enjoyed as a snack or dessert.

Crunchy, savory, deep-fried rice and urad dal spirals spiced with cumin and sesame seeds. A classic festive snack.

A rustic, highly nutritious sweet treat made from finger millet (kurakkan) flour and coconut, steamed inside aromatic kanda leaves.

Spicy, curried mashed potato balls dipped in a thick, turmeric-spiced chickpea flour batter and deep-fried to a golden crunch.

A traditional, diamond-shaped sweetmeat made from roasted rice flour, kithul treacle, and chopped cashew nuts, coated in powdered sugar.

An intricate, delicate, deep-fried web of rice flour dough, elegantly drizzled with bright pink or brown sugary treacle.

Diamond-shaped sweets made from roasted mung bean flour and rice flour mixed with kithul treacle, coated in a light batter and deep-fried.

Coils of deep-fried urad dal batter completely saturated in sweet, sticky kithul treacle. Sri Lanka's answer to the jalebi, but darker and richer.

A unique, rustic sweet made by steaming tiny, sand-like beads of rice flour, which are then bound together with rich kithul treacle.

Simple, highly energetic roasted rice and jaggery balls, spiced aggressively with black pepper. The perfect accompaniment to afternoon tea.

The undisputed king of Sri Lankan sweets: a deep-fried, sponge-like cake made of rice flour and treacle, famous for its distinct 'top knot' (konda).

Bite-sized, deep-fried sweets containing a sweet, spiced coconut and jaggery center (pani pol) encased in a crispy rice flour batter.

A thin, incredibly crispy crepe made from fermented rice and lentil batter, stuffed with a mildly spiced, turmeric-infused potato and onion filling.

Soft, fluffy, and spongy steamed rice and lentil cakes, served submerged in a hot, tangy, and spicy lentil-vegetable stew (Sambar).

A quick, light, and immensely flavorful breakfast from Maharashtra made of flattened rice flakes, onions, peanuts, and turmeric.

A deeply comforting, savory porridge made from rice and moong dal, heavily tempered with ghee, whole black peppercorns, cumin, and cashews.

A nutritious, crispy crepe originating from Andhra Pradesh made purely from whole green gram (moong) and spices, requiring no fermentation.

A traditional flatbread from Karnataka made with rice flour, mixed with vegetables and spices, and patted directly onto a hot pan.

A bowl-shaped, incredibly lacy and soft pancake made from fermented rice batter and coconut milk, characterized by crispy edges and a spongy center.

A popular breakfast from Kerala consisting of steamed cylinders of ground rice layered with fresh coconut shavings.

An incredibly crispy, lacy, and porous instant dosa made from a highly watery batter of semolina, rice flour, and spices.

A delicate, lacy, and incredibly soft rice crepe from the Mangalore region, literally translating to 'Water Dosa'.

A savory, baked vegetable and lentil cake from Gujarat, bursting with the flavors of bottle gourd, sesame seeds, and spices, with a deeply crispy crust.

Soft, incredibly spongy, and thick dosas served in a 'set' of three. They require no oil for cooking and are cooked only on one side.

The iconic breakfast combination of Indore: savory, fennel-scented flattened rice (Poha) paired with hot, crispy, syrupy sweets (Jalebi).

The crown jewel of Indian cuisine. An incredibly aromatic, slow-cooked layered dish of basmati rice, marinated chicken, saffron, and fried onions.

The ultimate North Indian comfort food: soft, creamy red kidney beans cooked in a spiced onion-tomato gravy, served over steaming hot rice.

A bright, tangy, and incredibly flavorful South Indian rice dish tempered with mustard seeds, crispy lentils, peanuts, and fresh lemon juice.

A spectacular, aromatic rice dish featuring layers of fluffy basmati rice, deeply spiced mixed vegetables, saffron, and caramelized onions.

Crispy, spiced potato patties smashed and smothered in sweet yogurt, tangy tamarind chutney, spicy green chutney, and crunchy sev.

Ultra-crispy, deep-fried fritters made with thinly sliced onions enveloped in a spiced gram flour (besan) batter.

A highly addictive, sweet, spicy, and tangy Mumbai street-food salad made of puffed rice, crunchy sev, onions, potatoes, and chutneys.

Large, mild green chilies slit, stuffed with a tangy potato-tamarind mixture, coated in gram flour batter, and deep-fried to golden perfection.

A smaller, intensely crispy version of the classic samosa, filled with a spicy, dry mixture of caramelized onions and poha (flattened rice).

Crispy, savory, donut-shaped South Indian fritters made from a fluffy urad dal batter, typically served with hot Sambar and Coconut Chutney.

A light, fluffy, and savory breakfast or snack made of flattened rice tempered with mustard seeds, curry leaves, turmeric, and peanuts.

Golden, deep-fried globes of spiced, mustard-seed tempered mashed potatoes enveloped in a crispy gram flour batter.

A slow-cooked, creamy, luxurious rice pudding infused with cardamom, saffron, and loaded with dry fruits.

Sweet, steamed rice flour dumplings stuffed with a mixture of freshly grated coconut, jaggery, and cardamom. Lord Ganesha's favorite sweet.

A thick, creamy, slow-cooked dessert made from ground rice paste and milk, traditionally set and served chilled in shallow earthen clay pots.

The king of Chinese comfort food. A silky, slow-cooked rice porridge flavored with savory marinated pork and the unique, creamy umami of century eggs.

A Dim Sum classic often eaten for breakfast. A savory, steamed cake made from daikon radish, rice flour, Chinese sausage, and dried shrimp, sliced and pan-fried to a crisp.

Silky, delicate, translucent rice noodle sheets steamed to order, wrapped around shrimp or pork, and drenched in a sweet soy sauce.

A hearty, portable Shanghainese breakfast. Hot, chewy glutinous rice wrapped tightly around a crispy fried dough stick, pork floss, and pickled vegetables.

A brilliant Cantonese dim sum invention. A crispy, deep-fried dough stick (Youtiao) wrapped snugly inside a delicate, slippery steamed rice noodle roll.

A dim sum favorite consisting of glutinous rice stuffed with chicken, Chinese sausage, and mushrooms, wrapped in a large lotus leaf and steamed.

A deeply nourishing and comforting rice porridge simmered with ginger, tender sliced chicken, and earthy shiitake mushrooms.

A savory, umami-packed steamed cake made from shredded daikon radish and rice flour, studded with Chinese sausage and dried shrimp, then pan-fried to a crisp.

A hearty, portable breakfast roll. Chewy steamed sticky rice wrapped tightly around a crunchy Youtiao, savory pork floss, and pickled mustard greens.

The most iconic congee pairing. Creamy, savory rice porridge featuring the rich, earthy flavor of century eggs and tender slivers of lean pork.

The ultimate Taiwanese comfort bowl. Minced pork belly slowly braised in soy sauce, rice wine, five-spice, and fried shallots, served over hot rice with a braised egg.

The most famous fried rice in China. A delicate, light, and colorful stir-fry of day-old rice, eggs, shrimp, Char Siu pork, and vegetables, without heavy soy sauce.

A masterclass in subtlety. Gently poached whole chicken served with incredibly fragrant rice cooked in chicken fat and broth, accompanied by ginger-scallion sauce.

The authentic Chinese version. Crispy, double-fried pork tenderloin strips coated in a vibrant, glossy, perfectly balanced sweet and sour glaze, without pineapple or bell peppers.

A traditional Cantonese one-pot meal. Fragrant jasmine rice cooked in a claypot, topped with sweet Chinese sausage (Lap Cheong) and finished with a crispy rice crust.

The most famous dish in Taiwan. Bone-in chicken pieces braised in a sizzling, sweet, and savory glaze of sesame oil, soy sauce, and rice wine, finished with fresh Thai basil.

A Cantonese take-out classic. Thin, springy rice vermicelli stir-fried with curry powder, shrimp, Char Siu, scrambled eggs, and crisp vegetables.

A complex, multi-step Sichuan masterpiece. A duck is marinated, steamed to render fat, heavily smoked with tea leaves and camphor, and finally deep-fried to a crisp.

A fun and dramatic soup where piping hot, deep-fried rice crusts (guoba) are dropped into a rich chicken and shrimp broth at the table, creating a loud sizzling sound.

An elegant cold appetizer. Chicken is poached until tender, then submerged for days in a fragrant marinade of high-quality Shaoxing wine and herbs, served chilled.

A grand, festive banquet centerpiece. A whole duck is completely deboned without breaking the skin, stuffed with sticky rice and eight 'treasures', then steamed and deep-fried.

A beautiful, festive dim sum and dinner dish from Hubei. Savory pork meatballs rolled in glutinous rice and steamed until the rice puffs up and becomes translucent, resembling glowing pearls.

A classic dim sum and bakery treat. Deep-fried glutinous rice balls covered in white sesame seeds, boasting a crispy, nutty exterior, a chewy mochi-like shell, and a sweet red bean filling.

A savory, umami-packed dim sum staple. Grated daikon radish mixed with rice flour, Chinese sausage, and dried shrimp, steamed into a cake, then pan-fried until crispy on the outside.

The classic Chinese appetizer. A thin, shatteringly crisp wheat wrapper encasing a savory, finely julienned filling of pork, cabbage, and mushrooms.

A deeply comforting, traditional dessert soup. Sweet, earthy adzuki beans simmered slowly with rock sugar and dried tangerine peel until they melt into a rich, velvety texture.

An incredibly fragrant, jet-black dessert soup. Toasted black sesame seeds and rice are blended and simmered into a smooth, thick, nutty, and highly nutritious sweet paste.

The essential dessert of the Lantern Festival. Soft, chewy, perfectly round dumplings made from glutinous rice flour, oozing with a hot, liquid black sesame filling, served in a sweet ginger broth.

The ultimate Chinese New Year dessert. A dense, sticky, deeply caramelized cake made from glutinous rice flour and brown slab sugar. Served freshly steamed, or chilled and pan-fried with egg.

A visually spectacular, jewel-like dome of sweet, sticky glutinous rice, encasing a core of red bean paste, and heavily studded with eight 'treasures' of candied fruits, dates, and nuts.

A modern, elegant, no-bake twist on the traditional mooncake. Eaten cold, featuring a soft, chewy, slightly translucent mochi-like skin, often filled with fruit, matcha, or custard.

A sweet, chewy, golden-orange pan-fried dessert. Made by blending steamed kabocha squash with glutinous rice flour, stuffed with red bean paste, and coated in sesame seeds.

Not to be confused with Western almond milk. This is a traditional, thick, hot, intensely aromatic dessert beverage made from ground South and North apricot kernels and rice.