Top 20 rice dishes: Tasty specialties from across the globe

With an abundance of rice varieties worldwide – from jasmine and basmati to arborio and Carolina Gold – it's no surprise that this versatile grain plays a key role in defining iconic dishes from Singapore to South Carolina.

Moreover, rice is a staple for half of the world's population, leading to countless culinary innovations throughout history.

While well-known rice dishes like sushi, fried rice, and paella dominate the global stage, there are countless other rice-based recipes to explore and enjoy during your travels.

Here are 20 rice dishes, ranging from beloved international classics to hidden gems that you might not have tried yet:

Jollof, a West African classic

Popular throughout West Africa, jollof is a beloved one-pot rice dish often served at weddings, birthdays, and funerals. It’s made by simmering rice with onions, tomatoes, meat, and a blend of spices in a single pot.

"Sierra Leone, Ghana, and Nigeria may all claim to have the best jollof, but ultimately, it’s all about who’s doing the cooking," says Sierra Leonean designer Mary Ann Kai Kai of Madam Wokie.

Ghanaian jollof tends to use more spices and often incorporates aromatic rice like basmati, while Nigerian jollof typically uses long-grain rice. But variations can exist even within a single country.

Though it’s believed that jollof originated in Senegal, the debate over which country makes the best version – both within Africa and the global diaspora – is likely to continue for years to come.

Zongzi, China’s rice dumplings

Zongzi, found in numerous variations across China, are glutinous rice dumplings wrapped in bamboo leaves and boiled. They can be filled with either savory or sweet ingredients.

While any dish with a wrapper and filling might be considered a dumpling, as noted by Nadia Liu Spellman, author of “Dumpling Daughter: Heirloom Recipes from our Restaurants and Home Kitchens,” zongzi holds a unique place in Chinese cuisine.

In southern China, zongzi are typically filled with savory ingredients like salted duck egg and pork belly, while in the north, sweet fillings such as red bean paste and tapioca are more commonly used.

"Every family has its own secret recipe that they believe makes their zongzi the best," says Spellman.

Milchreis, Germany’s comforting rice pudding

A beloved dish in many German households, milchreis (literally 'milk rice') is a creamy rice pudding made with arborio, medium, or long-grain rice. It's sweetened with cinnamon and sugar and infused with vanilla extract.

Milchreis can be enjoyed warm straight off the stove or chilled. It’s a nostalgic treat, often eaten by both children and adults in Germany. Pre-packaged milchreis is also available in the refrigerated sections of German supermarkets.

Germany's milchreis is not alone in the world of rice and milk-based desserts. It joins a variety of similar treats, including Lebanon’s meghli, India’s kheer, Portugal’s arroz doce, Latin America's arroz con leche, and countless others in the rice pudding family.

Paella, Spain's iconic rice dish

A true gift to the world’s culinary repertoire, Spain’s signature rice dish is paella. Originating from Valencia, it was once considered peasant food and is typically made with bomba rice, which holds its shape while soaking up flavorful broth.

Originally created in rural areas, paella made use of whatever ingredients were available, including rice, chicken, rabbit, and snails, along with saffron, olive oil, and seasonal vegetables, explains Patricia Palacios of the Spain travel site, España Guide.

"Today, there are countless variations of paella," she told Dinogo Travel. "Along the coast, seafood and fish paellas are incredibly popular. Vegetarian paellas have also become common. However, most Spaniards agree that mixing meat with seafood in paella is a big no-no."

Risotto, Italy’s beloved rice dish

Preparing Italy’s iconic rice dish is an art that demands constant stirring. Every Italian knows that risotto must be "all'onda" (translation: on the wave) – with a creamy texture that flows off the spoon, avoiding the dreaded clumpy consistency.

Arborio rice, with its high starch content, is the go-to rice for making risotto, typically served as the first course in Italy.

"Risotto is the ultimate comfort food," says Francesca Montillo, a Calabria-born cookbook author who also leads culinary tours in Italy. "It may not be the easiest dish to make, but that only highlights the skill of the chef or home cook preparing it."

According to Montillo, the classic method for preparing risotto begins with toasting the rice, followed by adding wine as it cooks in broth. Butter and grated cheese are incorporated later. Variations include adding ingredients like peas, mushrooms, asparagus, and ham.

Arancini, Italy’s irresistible fried rice balls

Sicily’s most iconic street food is the rice ball, which gets its name from its resemblance to the orange citrus fruit in both shape and color. Arancini, as they are called, are essentially stuffed rice balls that are breaded and deep-fried, says Montillo. And the name of the dish is a topic of debate among Sicilians.

"In Palermo, the rice ball is typically round and is called arancina," she explains. "In Catania, it’s shaped like a cone, possibly to mimic the local Mount Etna volcano, and is called arancino."

Arancini can be found all over Sicily and mainland Italy, but they are especially tied to the Festa di Santa Lucia (Feast Day of St. Lucia) in Siracusa, celebrated each year on December 13. These rice balls are usually filled with meat sauce, Montillo says, but other fillings can include peas, mozzarella, prosciutto, spinach, and eggplant in tomato sauce ("alla Norma").

Biryani, India’s festive rice dish

A beloved dish throughout the Indian subcontinent, biryani is thought to have originated in Iran ("birinj biriyan" means "fried rice" in Persian). It’s a dish often served during special occasions in India, says cookbook author Vasanti Bhadkamkar-Balan.

"Biryani is a rich and intricate dish, made by layering partially cooked basmati rice with vegetables, lamb, chicken, or fish in a sauce infused with exotic spices and fragrant aromatics," she explains.

The pot is then sealed with dough or a damp cloth to trap the steam while the biryani simmers gently over a low flame. The dish is typically seasoned with a mix of aromatic spices, including fennel seeds, mace, cardamom, bay leaves, coriander, and garlic.

Kabuli pulao, Afghanistan’s beloved rice dish

Kabuli pulao is Afghanistan’s most iconic rice dish, a pilaf-style specialty. A popular rice pilaf, common in many countries, is a loose-grain dish typically cooked in stock with spices, onions, and other ingredients.

Kabuli pulao is served in a large mound, infused with the flavors of slow-cooked lamb and a blend of spices, such as cardamom, cloves, cinnamon, and cumin, mixed with long-grain rice like basmati.

The dish is typically garnished with julienned carrots, raisins, and toasted almonds. Kabuli pulao, named after Afghanistan's capital, Kabul, is also a beloved dish in neighboring Pakistan.

Onigiri, Japan

While sushi enjoys global fame, onigiri holds a special place in Japanese cuisine as a quintessential bento box item, made from steamed rice shaped into triangles and wrapped in seaweed known as nori.

Despite its deep-rooted cultural significance in Japan, onigiri remains a rare find in the United States, even in bustling cities like New York,” says Ricky Dolinsky, co-owner and chef at New York City's cocktail bar, Paper Planes, which offers various onigiri styles on its speakeasy menu.

Onigiri is unique, Dolinsky explains, because it's both convenient and affordable. “In Japan, onigiri is king,” he says. “It’s perfect for a quick grab-and-go breakfast on the way to work or for a homemade lunch in a bento box.”

Nasi goreng, Indonesia

Nasi goreng, which translates to 'fried rice' in both Indonesian and Malay, is a budget-friendly and satisfying comfort food widely enjoyed at street food stalls and restaurants across Indonesia, from Jakarta’s busy markets and Bali’s tourist spots to the vibrant streets of Sumatra.

The dish blends sweet and savory flavors, made from long grain rice stir-fried with a rich spice mix called bumbu, which includes ingredients like shrimp paste, ginger, candlenut, and sweet Indonesian soy sauce, kecap manis.

Nasi goreng, a beloved comfort food in Indonesia, comes in many variations, often featuring ingredients like eggs, shrimp, or chicken. It's commonly paired with a side of spicy sambal sauce for extra flavor.

Tahdig, Iran

This Persian delicacy, often made with basmati rice, yogurt, saffron, and sometimes egg yolk, is a favorite among fans of crispy rice. The crunchy bottom of tahdig contrasts beautifully with its soft and fluffy interior.

By adding fat to the bottom of the rice pan, the tahdig crisps up nicely while the rice above stays light and fluffy. The saffron threads give the dish its signature golden hue.

Kedgeree, India/Britain

Once a favorite of Queen Victoria, kedgeree is an Anglo-Indian dish that originated from the ancient Indian dish khichiri, which dates back to the 14th century.

Today, kedgeree is a beloved British comfort food. It combines smoked haddock fillet, basmati rice, hard-boiled eggs, and spices like cumin, coriander, and turmeric, reflecting the British Raj’s influence on the Indian dish khichiri.

Arroz imperial, Cuba

Arroz imperial is a quintessential Cuban comfort dish, often reserved for special occasions on the island and among Cuban communities in places like Miami. The dish is layered similarly to lasagna, creating a rich, satisfying meal.

Hearty enough to serve as a main course, this dish is typically made with yellow rice, shredded chicken, mayonnaise (to bind and enhance flavor), and cheese, sometimes baked for a gooey, melted finish. Olives, tomatoes, and peppers are popular add-ins.

Pelau chicken and pigeon peas, Trinidad and Tobago

Pelau is a beloved one-pot dish in Trinidad and Tobago, perfect for sharing with friends and family. Jeanine Prime, owner of Cane restaurant in Washington, DC, describes it as a comforting everyday dish.

To prepare pelau, rice, peas, and meat (typically chicken) are caramelized before being simmered with stock, coconut milk, and spices. This hearty dish is often served at social gatherings, thanks to its filling nature.

“Trinidadians enjoy pelau while hanging out at the beach, watching a cricket match, or even at dinner parties,” says Jeanine Prime, a Trinidad native. “It’s as iconic to Trinidad as jollof is to Ghanaians and Nigerians.”

Louisiana dirty rice, United States

Also known as Cajun dirty rice, this Louisiana favorite is made with long-grain rice from the marshes of southern Louisiana. It’s served all over the state, from the humble kitchens in Lake Charles and Baton Rouge to the more refined diners in New Orleans.

In this region, it’s as common a side dish as mashed potatoes are in other parts of the country. Traditional recipes call for chopped chicken livers or gizzards, which give the rice its characteristic 'dirty' color.

Not to be confused with the well-known Creole jambalaya, dirty rice can also be made with ground beef and pork instead of organ meats, giving the dish its signature appearance.

Wali wa kukaanga, Kenya

Wali wa kukaanga is Kenya’s version of fried rice, and its name translates directly to 'fried rice' in Swahili.

This simple dish is often served alongside meat or enjoyed on its own. Made with basic ingredients, it consists of boiled rice stir-fried in oil with turmeric and a variety of chopped vegetables like onions, carrots, peas, and corn.

Chicken Perloo, South Carolina, United States

Carolina Gold Rice is the staple grain used in making chicken perloo (also known as perlo or purloo), a beloved dish from South Carolina’s Lowcountry that has deep ties to West Africa and the history of the slave trade.

Similar to paella and jollof rice, chicken perloo is made by simmering a protein with rice, tomatoes, onions, garlic, celery, bell peppers, and a mix of flavorful spices.

"The significance of perloo – like much of the South’s regional cuisine – lies in how it embodies the fusion of African and European cultures, making this dish distinctly South Carolinian," said John Ondo, executive chef at Kiawah Island Golf Resort, in an email to Dinogo Travel.

The recipe for perloo changes depending on which part of the Lowcountry you're in, with those farther north using less tomato in their preparation.

"Gullah and Geechee cooks who prepare Perloo hold tightly to tradition, passing down these cherished family recipes through generations," he explains. "As a result, there are as many variations of Perloo as there are cooks, and even different ways to spell it."

Alaisa fa’apopo, Samoa

Coconut plays a central role in the cuisine of tropical Samoa, appearing in everything from coconut rolls and bread to cookies and savory dishes made with coconut milk.

It's no surprise then that the most beloved rice dish in Samoa, alaisa fa’apopo, is also influenced by coconut. This popular snack consists of coconut cream mixed with soft, salted rice and is often paired with coffee or a cup of koko Samoa, the island's version of hot chocolate.

Bibimbap, South Korea

This iconic Korean dish, whose name translates to 'mixed rice,' has become a global sensation. It features a bowl of rice topped with a vibrant assortment of individually prepared meats and beautifully sliced vegetables.

Jeonju, a city in western South Korea, is renowned for serving this dish, where the rice is cooked in a flavorful broth made from beef brisket. It's often accompanied by Yak-gochujang, a spicy Korean chili paste.

Thai fried rice (Khao Pad), Thailand

While Chinese fried rice often takes center stage, Thai fried rice, known as khao pad, is equally deserving of praise. It's a beloved dish both in homes and from street vendors throughout Thailand.

Hom mali, Thailand's fragrant jasmine rice often referred to as the 'Champagne of rice,' is the foundation of this dish, according to chef Vanda Asapahu of Ayara Thai in Los Angeles.

"Layering flavors is a crucial aspect of Thai cuisine, and this applies to fried rice as well," says Asapahu. She emphasizes the need for balance between salty and sweet, a hot wok, quality eggs, and essential ingredients like white pepper and scallions to complete the dish, which are staples in any Thai kitchen.