Top Pick 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.

Chicken version of the layered rice classic.

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

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.

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.

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.

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.

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

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.

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

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

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

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

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

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

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