40 Rice Dishes That Go Beyond the Basics, From Paella to Onigiri to Dolmas These rice recipes from around the globe span snacks, sides, mains, and desserts — the versatile grain can do it all. By Molly McArdle Molly McArdle Molly McArdle is Food & Wine's Updates Editor. She has written and edited stories about food, wine, culture, place, and technology for more than 15 years. Her work has appeared in Travel + Leisure, GQ, Esquire, Oxford American, The Believer, Bookforum, and many more. Food & Wine's Editorial Guidelines Updated on August 23, 2026 Add Us On SAVE ALL RECIPES NEW! Save as a collection on MyRecipes Close Credit: David Malosh Rice is a grain so ubiquitous in cooking that its versatility and deliciousness are often underestimated. Don’t make that mistake. Whether it’s long- or short-grained, brown or white, steamed or fried, rice can make a meal — as a side or a centerpiece at the table. Here’s a sample of classic rice dish recipes from West Africa, East Asia, South Asia, Central America, the Caribbean, the United States, Europe, and beyond. Keep all of your recipes at your fingertips. With the MyRecipes app you can easily save and organize your favorites from anywhere, including Instagram and TikTok, in one convenient place. Get the free app. 01 of 40 Lowcountry Crab Rice Peyton Beckwith This signature dish of South Carolina’s Lowcountry uses Carolina Gold rice, a revered heirloom variety once again being grown in the region. Fluffy grains, brown butter, smoked paprika, allspice, and — especially — jumbo lump crabmeat make this a decadent treat. Get the Recipe Save 02 of 40 Risotto al Salto (Crispy Rice Pancake) Greg Dupree / Food Styling by Ruth Blackburn / Prop Styling by Thom Driver This crispy, savory rice pancake is made from leftover risotto — it’s a classic of Milanese cuisine. Grab a nonstick pan for the best shot at pulling off its crunchy crust. Serve with a zesty gremolata, per Milanese food writer Laura Lazzaroni. Get the Recipe Save 03 of 40 Yogurt Rice Greg DuPree / Prop Styling by Claire Spollen / Food Styling by Chelsea Zimmer Creamy, cooling, and deeply comforting, yogurt rice is known by many names across South Asia: thayir sadam, dahi bhat, dahi chawal, mosaranna, curd rice. Here, former F&W editor Khushbu Shah melds long-grain rice with whole-milk yogurt, topping it with a tadka of tempered spices and dal for the perfect one-bowl meal. Get the Recipe Save 04 of 40 Island Jollof Rice Angie Mosier Chef Eric Adjepong’s take on the West African favorite is smoky, spicy, and full of flavor, with layers of turkey bacon, smoked fish, and Scotch bonnet heat. Get the Recipe Save 05 of 40 Garden Paella David Malosh This vegetable-forward paella leans into summer’s bounty: Eggplant, zucchini, and tomato simmer with Bomba rice until it crisps into traditional socarrat, the prized golden crust where the rice meets the pan. Get the Recipe Save 06 of 40 Kiribath with Lunu Miris (Coconut Rice with Sambal) Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen This celebratory Sri Lankan dish pairs delicately shaped diamonds of rice with a vibrant sambal made from lime, red onion, and fresh chile. It’s a traditional way to mark a new beginning. Get the Recipe Save 07 of 40 Fan Tuan (Stuffed Rice Rolls) Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell Sticky rice forms the wrapper for rolls of fried eggs, youtiao (fried dough sticks), pickled daikon, scallions, and pork floss in this Taiwanese breakfast classic, reimagined by 2020 F&W Best New Chef Trigg Brown of Win Son in Brooklyn. Get the Recipe Save 08 of 40 Saffron Rice Pilaf with Cherries and Pistachios Christopher Testani / Food Styling by Victoria Granof / Prop Styling by Thom Driver For this take on Persian jeweled rice, aromatic saffron-infused basmati rice is studded with sweet cherries, crunchy pistachios, and fresh cilantro. Often served for special occasions, it’s a cheery, colorful accompaniment to roasted chicken, grilled lamb chops, or kebabs. Get the Recipe Save 09 of 40 Asopao Oriana Koren A hearty and sustaining dish, asopao is a Puerto Rican stew filled with rice and plenty of vegetables and topped with spiced ground chicken. This version is from chef JJ Johnson of New York City’s Fieldtrip. Get the Recipe Save 10 of 40 Ba Bao Fan (Eight-Treasure Rice) Charissa Fay Eight-treasure rice is a staple of Lunar New Year celebrations in China, and using a lucky selection of eight dried and candied fruits is what gives this sweet glutinous rice dish its name. Lucky Chow producer Danielle Chang shares her recipe for this centerpiece dessert. Get the Recipe Save 11 of 40 Summer Vegetable Bibimbap Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely 2021 F&W Best New Chef Ji Hye Kim prepares each ingredient in this seasonal Korean rice bowl separately, salting and sautéing sturdy vegetables like squash and eggplant and blanching leafy greens. A robust yak gochujang, a sauce made with ground beef and Korean chile paste, gives the dish a sensational level of umami. Get the Recipe Save 12 of 40 Nasi Goreng Jawa (Javanese Fried Rice) Eva Kolenko / Food Styling by Marian Cooper Cairns / Prop Styling by Natasha Kolenko “Nasi goreng is a comfort food,” says Indonesian chef and TV personality William Wongso. This is the version of the ubiquitous Indonesian fried rice dish he grew up eating. Get the Recipe Save 13 of 40 Italian Wedding Risotto Diana Chistruga Inspired by the classic Italian soup, this hearty risotto is filled with just-wilted spinach and topped with crispy, garlicky meatballs. Get the Recipe Save 14 of 40 Nam Khao Tod (Crispy Rice Salad) Aubrie Pick Los Angeles Thai restaurant Night + Market serves up this Lao crispy rice salad. Cooked and cooled rice is seasoned with curry paste and dusted with a generous coating of rice flour, then fried until über-crunchy. Get the Recipe Save 15 of 40 Onigiri Christopher Testani / Food Styling by Victoria Granof / Prop Styling by Thom Driver Onigiri — rice balls with a savory center — are a popular (and eminently portable) Japanese snack. Use your hands or swirl the seasoned rice in a bowl to form these rice balls. Get the Recipe Save 16 of 40 Royal Rice Greg DuPree Chefs Saqib Keval and Norma Listman of Masala y Maíz in Mexico City combine aspects of Desi and Mexican cuisine in this colorful hybrid of biryani and toasted pilaf-style rice. Here, rice is cooked in coconut milk with mint, almonds, and golden raisins. Get the Recipe Save 17 of 40 Mexican Rice Matt Taylor-Gross / Food Styling by Ali Domrongchai This recipe for Mexican rice cooks in a mixture of tomatoes, bell pepper, onion, and jalapeño pureed with the juices from the canned tomatoes. Get the Recipe Save 18 of 40 Coconut Milk Rice Pudding with Tropical Fruit Christopher Testani / Food Styling by Victoria Granof / Prop Styling by Thom Driver Rich, creamy coconut milk rice pudding is enjoyed throughout Southeast Asia and the Caribbean. This version is made with a trio of coconut milks, balanced by tangy passion fruit and fragrant mango. Get the Recipe Save 19 of 40 Khao Mun Gai (Thai Chicken and Rice) Kelsey Hansen / Food Styling by Annie Probst / Prop Styling by Gabe Greco Khao mun gai, also called khao maan gai, is a Thai street food famed for its simplicity. Tender poached chicken is served with a fragrant chicken broth, ginger rice, and a flavorful dipping sauce. Get the Recipe Save 20 of 40 Spanakorizo Food & Wine / Photo by Jen Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley This classic Greek dish of spinach and rice is finished with lemon and dill for bright and herby notes. It’s a soothing green counterpoint to meaty mains like roast chicken. Get the Recipe Save 21 of 40 Jeera Rice (Basmati Rice Pilaf with Cumin) Food & Wine / Photo by Kelsey Hansen / Food Styling by Kelsey Moylan / Prop Styling by Addelyn Evans Classic South Asian jeera rice gives this foundational grain a major flavor upgrade with preserved lemon and fragrant cumin seeds, cardamom, and bay leaf. It’s a great complement to Indian curries or as a side dish to any meal. Get the Recipe Save 22 of 40 Bacon Fat Fried Rice Food & Wine / Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely On an episode of Tinfoil Swans, 1999 F&W Best New Chef Rocco DiSpirito says of this pandemic-inspired recipe, “I think it qualifies as a stoner fried rice. With the shrimp, bacon, pineapple, all in the same dish. What else would need to go in there? Grape soda?” And if you’re starting with leftover rice, it makes for a low-effort, intensely flavorful meal. Get the Recipe Save 23 of 40 Louisiana Red Beans and Rice Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen 2019 F&W Best New Chef Kwame Onwuachi draws on his mother’s version of this New Orleans classic. “Growing up, my mom used this recipe as a base,” he says, “sometimes adding in smoked turkey necks or smoked, spiced, and cured tasso ham.” These elements, along with ham hocks and andouille sausage, impart the dish with smoke, fat, and spice. Get the Recipe Save 24 of 40 Arancini al Ragù (Risotto Croquettes with Beef Ragù) Cedric Angeles Inspired by the super-sized arancini served at Pasticceria Savia, a patisserie in Catania, Sicily, that’s been around since 1897, chef Evan Funke breads and deep-fries these hearty rice balls until they’re golden and crisp. Get the Recipe Save 25 of 40 Ginger Crispy Rice with Salmon and Bok Choy Victor Protasio Prepared in a Chinese clay pot, this ginger-infused jasmine rice is an ideal bed for gently cooked fish and vegetables. Get the Recipe Save 26 of 40 Tebit (Chicken Baked in Rice) Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley This one-pot Iraqi Jewish dish is a favorite for Shabbat dinner because it can be easily cooked a day ahead. A whole chicken is cooked in rice; the pot is then flipped over to release the crispy, crunchy crust. Get the Recipe Save 27 of 40 Jamaican Rice and Peas Diana Chistruga Allspice berries and Scotch bonnet pepper lend warmth and fruitiness to this Jamaican classic. Serve alongside jerk chicken or braised oxtails. Get the Recipe Save 28 of 40 Black Rice Salad with Cherries and Plums Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley Striking black rice alongside fresh plums and juicy cherries make this summer salad pop with sweetness. Crunchy blue cheese–infused breadcrumbs bring funky flavor and varied texture. Get the Recipe Save 29 of 40 Omurice (Japanese Omelet Rice) Jeni Afuso Japanese-style ketchup-fried rice is wrapped in a buttery egg omelet in this beloved yoshoku dish from cookbook author Rie McClenny. Get the Recipe Save 30 of 40 Morisqueta con Costillas de Res en Salsa Roja (Rice with Saucy Braised Beef Ribs) Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Margaret Monroe Dickey In Michoacán, morisqueta is a rice dish that tastes like a taco: Flavor-infused rice is topped with saucy bone-in beef short ribs, beans, raw cabbage, and crema. Get the Recipe Save 31 of 40 Pork Fried Rice Maxwell Cozzi Quick, nostalgic, and deeply satisfying, this pork fried rice from 2000 F&W Best New Chef Takashi Yagihashi is one of his childhood favorites. Using quick-cooking Chinese barbecue pork, this dish is on the table in just 25 minutes. Get the Recipe Save 32 of 40 Red Rice with Shrimp Frederick Hardy II / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Top Chef alum Tiffany Derry likes to serve this loaded rice dish on Mother’s Day. Sweet shrimp, spicy andouille, loads of fresh herbs and lemon, and a hint of dried shrimp powder mean that it’s full of umami, spice, and rich seafood flavor. Get the Recipe Save 33 of 40 Chicken Congee with Coconut and Ginger Food & Wine / Photo by Jen Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Priscilla Montiel This take on the classic Chinese rice porridge is enlivened with coconut milk, ginger, garlic, and fresh herbs, plus a finishing drizzle of spicy turmeric oil. Shredded dark meat chicken and baby bok choy make it a meal. Get the Recipe Save 34 of 40 Dolmas (Stuffed Grape Leaves with Lamb, Rice, and Herbs) Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Josh Hoggle These stuffed grape leaves combine savory spiced lamb and rice in each bite. Serve with a splash of lemon and garlicky yogurt sauce for brightness and balance. Get the Recipe Save 35 of 40 Arroz con Pollo Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Josh Hoggle Chicken, rice, and vegetables simmer together in one pot, enhancing each other and infusing every bite with flavor in this classic (and easy) Latin American dish. Get the Recipe Save 36 of 40 Lemon Brown Rice with Garlic and Thyme Diana Chistruga Garlic, thyme, and citrus transform brown rice from filler to special feature in this flavorful dish, which can be served warm or cold. Get the Recipe Save 37 of 40 Hyderabadi Lamb Biryani David Malosh A showstopper of a rice dish from Hyderabad, this biryani from Chopped judge Maneet Chauhan serves up saffron-laced rice and lamb cooked under a lid of dough to seal in moisture and flavor. Get the Recipe Save 38 of 40 Brazilian Black Rice John Kernick This dish from Aladim Alves — chef at the Trancoso-based hotel UXUA — can be traced to the destination’s hippie days in the 1970s. Cooked with black rice and local Bahian seafood, it’s a richly flavored taste of Brazil. Get the Recipe Save 39 of 40 Kimbap (Korean Sushi Rolls) Con Poulos David Chang modeled the filling for these sushi rolls on a snack he sampled at Yunpilam, a temple in South Korea: edamame mixed with walnuts and molasses. Get the Recipe Save 40 of 40 Sabzi Polo (Herbed Rice) Con Poulos Traditionally served during Nowruz, the Persian New Year, this herb-packed rice dish’s signature is the deeply browned crust that holds it all together and gives textural contrast to the interior. Get the Recipe Save Explore more: Food Ingredients Grains Rice Was this page helpful? Thanks for your feedback! Tell us why! Other Submit