World Recipes

Layered rice and spiced chicken sealed and slow-cooked (dum) with saffron, fried onions, and whole spices — India's greatest rice dish.

Layered rice and spiced lamb, sealed and slow-cooked — India's rice masterpiece.

The crown jewel of West African cuisine: rice cooked in a smoky tomato-pepper sauce until each grain is deeply red and flavorful.

Saffron rice with chicken, rabbit, green beans, and snails — the original paella.

Saffron rice cooked in a wide pan with chicken, rabbit, snails, green beans, and lima beans, prized for its crispy socarrat.

Crispy golden rice crust — the most fought-over part of any Persian meal.

Puerto Rico's signature rice with pigeon peas, sofrito, and pork, cooked in a caldero for a crispy pegao bottom.

Antioquia's lavish platter of red beans, rice, ground beef, chicharron, fried egg, plantain, arepa, and avocado.

Rice bowl with seasoned vegetables, meat, egg, and gochujang — mix before eating.

Rice topped with seasoned vegetables, beef, a fried egg, and gochujang, mixed together before eating — optionally in a sizzling stone pot.

Chicken version of the layered rice classic.

Steamed couscous served with a rich lamb and vegetable broth, merguez sausage, and seven seasonal vegetables.

Ghana's take on jollof rice, often cooked with basmati rice and more tomato paste for a deeper, sweeter flavor.

Silky poached chicken served over fragrant chicken-fat rice with chili sauce, ginger paste, and dark soy — deceptive simplicity.

Cajun rice dish with sausage, chicken, and shrimp — Louisiana's one-pot masterpiece.

One-pot rice dish with andouille, chicken, and shrimp in a seasoned tomato broth, Louisiana's answer to paella.

Tonkatsu cutlet simmered with egg over rice — the comfort food of comfort foods.

Awadhi-style lamb biryani with par-cooked rice layered over braised lamb, sealed and slow-steamed.

Lentils and rice with caramelized onions — one of the world's great comfort foods.

Creamy risotto with porcini and cremini mushrooms.

Coconut-pandan rice served with sambal, fried anchovies, peanuts, cucumber, hard-boiled egg, and rendang — Malaysia's national dish.

Saffron rice cooked with shrimp, mussels, clams, and squid in a seafood-stock base.

Uzbek-style rice pilaf with lamb, carrots, and whole garlic heads, cooked in rendered lamb fat with cumin and barberries.

Saffron-infused risotto with butter and Parmigiano — golden and luxurious.

Paella with shrimp, mussels, clams, and squid.

Senegal's national dish of fish stuffed with rof (herb paste), cooked with vegetables and rice in tomato sauce.

Tomato-flavored rice toasted then simmered — the standard side.

Wet, soupy rice loaded with clams, shrimp, crab, and mussels in a tomato-saffron broth.

Rice cooked in a clay pot with Chinese sausage and soy sauce — crispy rice crust on bottom.

Rice cooked in a clay pot with Chinese sausage, cured meats, and a soy sauce drizzle, prized for its crispy scorched rice bottom.

Broken rice with grilled pork chop, egg meatloaf, and pickled vegetables.

Silky rice porridge slow-cooked until creamy — ultimate comfort food.

Steamed couscous with lamb, chicken, merguez, and seven vegetables.

Day-old rice wok-fried with eggs, scallions, and soy sauce until each grain is separate and lightly charred.

Thinly sliced beef simmered in sweet soy over rice — fast comfort food.

Thinly sliced beef and onions simmered in a sweet soy-dashi sauce, served over steaming rice.

Rice cooked in the broth of dried black mushrooms, turning it jet-black with an intense earthy flavor.

Coconut rice with kidney beans — Jamaica's essential side. Naturally vegan + GF.

Poached chicken over fragrant rice cooked in chicken fat — simple and perfect.

Day-old rice stir-fried with chopped kimchi, gochujang, and sesame oil, topped with a runny fried egg.

Egypt's national dish — rice, lentils, pasta, chickpeas, and crispy onions with tomato sauce.

Rice cooked in black bean broth and sofrito, creating a deeply flavored one-pot dish.

Lentils and rice cooked together, topped with deeply caramelized onions and served with yogurt.

Smoky fried rice with sweet soy sauce (kecap manis), shrimp paste, fried egg, and crispy shallots.

Steamed rice with an array of pre-made Minangkabau dishes — rendang, gulai, sambal eggs, and cassava leaves.

Chicken and egg simmered together over rice — the name means 'parent and child.'

Chicken and onion simmered in dashi and soy, bound by barely-set eggs and served over rice — 'parent and child' bowl.

Aromatic spiced rice with meat cooked in a blend of cumin, cardamom, and cinnamon, reflecting Swahili coast spice trade heritage.

Creamy red kidney beans simmered with andouille sausage, the holy trinity, and ham hock, served over rice.

Fragrant coconut rice with kidney beans, cooked with thyme, allspice, and scotch bonnet for Sunday dinner.

Black squid ink risotto — dramatic and briny.

Saffron-infused risotto made by gradually adding broth to Arborio rice while stirring to release starch.

Creamy risotto loaded with shrimp, mussels, clams, and calamari.

One-pot rice dish with chicken, pigeon peas, and caramelized sugar base, Trinidad's answer to jambalaya.

Venezuela's national plate of shredded beef, black beans, white rice, and fried sweet plantain.

The king of fried rice — egg, shrimp, char siu, peas, and scallions.

Saffron rice with barberries and chicken — festive Persian dish.

Caribbean Colombian coconut rice with a sweet, toasted coconut crust on the bottom of the pot.

Chicken and rice cooked together in a vibrant green sauce of cilantro and beer.

Simple rice porridge — naturally vegan and gluten-free.

Rice cooked with ground pork, chicken livers, and the holy trinity, getting its 'dirty' color from the meat.

Simple egg fried rice — the foundation of all fried rice.

Bean dish with cassava flour, collard greens, and eggs.

Black-eyed peas and rice — Southern New Year's tradition. Naturally vegan + GF.

Black-eyed peas and rice cooked with smoked pork, traditionally eaten on New Year's Day for good luck.

Korean rice and filling rolls wrapped in seaweed — Korea's on-the-go meal.

Fried rice with aged kimchi and sesame — naturally vegan without egg.

Sticky rice with chicken, mushrooms, and sausage steamed in lotus leaf.

Turmeric-coconut rice shaped into a cone and served with fried chicken, eggs, tempeh, and sambal for celebrations.

Shaped rice balls with fillings — Japan's original portable meal.

Spring vegetable risotto — naturally gluten-free.

Fragrant rice cooked with mixed vegetables and whole spices.

Rice and black-eyed peas cooked together with dried millet leaves for a distinctive reddish-brown color.