rice
502 dishes.
breakfastString HoppersSteamed rice-noodle nests with dhal curry and coconut sambol
Stuffed cabbagecabbage rolls of pork and rice over sauerkraut
Sudlu siyiqLoose rice pudding cooked in milk, served warm with butter and sugar.
SultjashRice pudding baked with a browned cinnamon top, eaten cold.snackSumanSticky rice cooked in coconut milk, wrapped in leaf and dipped in sugarstreet foodSupplìfried rice croquettes with molten mozzarella centers
SushiVinegared rice with raw fish or seafood, as nigiri or rollsdessertSutlacbaked rice pudding with caramelized topdessertSutlijašrice pudding scented with cinnamon, served cold in bowlsbreakfastSuutei BudaaRice simmered in salted milk with butter; soft, mild morning porridge.wine & spiritSwedish punschSweet arrack liqueur drunk warm with pea soup or cold after dinner.mainTacu tacuGriddled cake of leftover rice and beans, often topped with steak
Tahchinsaffron-yogurt rice cake layered with chicken, cut in golden slabs
Tahdigcoveted golden crust from the rice pot, sometimes potato or lavashwine & spiritTaiwan BeerLight lager brewed with Penglai rice, drunk ice-cold with night-market food
Tajin mahshiPeppers, courgettes and aubergines stuffed with minced meat and rice, then bakedfermented & pickledTakuanWhole daikon dried then cured in rice bran and salt; bright yellow.
Tamal tolimenseRice, pork, chicken and vegetables steamed in plantain leaves; weekend breakfast
TangyuanGlutinous rice balls with sesame or peanut filling in sweet soup.fermented & pickledTapaiCassava or glutinous rice fermented with yeast into a sweet, slightly boozy mashbreakfastTapsilogCured beef tapa with garlic fried rice and runny egg
Tarte au rizYeasted pastry case filled with baked cinnamon rice pudding
Tavë kosilamb and rice baked under tangy yogurt custard, national dish
TehariOld Dhaka spiced rice with small beef chunks and mustard oilmainThiebou yappfestive rice cooked in seasoned oil with beef or lambmainThieboudienneherb-stuffed fish cooked with rice and vegetables; shared national plattersoup & stewThioutomato or clear onion stew of fish or meat, ladled over white rice
Timman bagilladill rice with fava beans, topped with lamb shank or eggmainTinned Corned BeefImported corned beef fried with onion and rice, a mainstay of the modern dietmainTinned TunaCanned local tuna eaten with rice or cabbage, the everyday protein of town lifemainTinpisTinned mackerel or tuna heated with rice, onion and greens.
Tolmagrape leaves or vegetables stuffed with minced meat and ricefermented & pickledTom ChuaSmall shrimp fermented whole with rice, galangal and chilli until sour and pinkfermented & pickledTsukemonoRice-bran or salt pickles of daikon, cucumber and eggplant served with every meal
Ttavaslamb, rice, tomato and cumin baked slowly in a clay potstreet foodTteokbokkiChewy rice cakes simmered in sweet-spicy gochujang sauce with fish cakes
Stuffed cabbagecabbage rolls of pork and rice over sauerkrautSudlu siyiqLoose rice pudding cooked in milk, served warm with butter and sugar.SultjashRice pudding baked with a browned cinnamon top, eaten cold.snackSumanSticky rice cooked in coconut milk, wrapped in leaf and dipped in sugarstreet foodSupplìfried rice croquettes with molten mozzarella centersSushiVinegared rice with raw fish or seafood, as nigiri or rollsdessertSutlacbaked rice pudding with caramelized topdessertSutlijašrice pudding scented with cinnamon, served cold in bowlsbreakfastSuutei BudaaRice simmered in salted milk with butter; soft, mild morning porridge.wine & spiritSwedish punschSweet arrack liqueur drunk warm with pea soup or cold after dinner.mainTacu tacuGriddled cake of leftover rice and beans, often topped with steakTahchinsaffron-yogurt rice cake layered with chicken, cut in golden slabsTahdigcoveted golden crust from the rice pot, sometimes potato or lavashwine & spiritTaiwan BeerLight lager brewed with Penglai rice, drunk ice-cold with night-market foodTajin mahshiPeppers, courgettes and aubergines stuffed with minced meat and rice, then bakedfermented & pickledTakuanWhole daikon dried then cured in rice bran and salt; bright yellow.Tamal tolimenseRice, pork, chicken and vegetables steamed in plantain leaves; weekend breakfastTangyuanGlutinous rice balls with sesame or peanut filling in sweet soup.fermented & pickledTapaiCassava or glutinous rice fermented with yeast into a sweet, slightly boozy mashbreakfastTapsilogCured beef tapa with garlic fried rice and runny eggTarte au rizYeasted pastry case filled with baked cinnamon rice puddingTavë kosilamb and rice baked under tangy yogurt custard, national dishTehariOld Dhaka spiced rice with small beef chunks and mustard oilmainThiebou yappfestive rice cooked in seasoned oil with beef or lambmainThieboudienneherb-stuffed fish cooked with rice and vegetables; shared national plattersoup & stewThioutomato or clear onion stew of fish or meat, ladled over white riceTimman bagilladill rice with fava beans, topped with lamb shank or eggmainTinned Corned BeefImported corned beef fried with onion and rice, a mainstay of the modern dietmainTinned TunaCanned local tuna eaten with rice or cabbage, the everyday protein of town lifemainTinpisTinned mackerel or tuna heated with rice, onion and greens.Tolmagrape leaves or vegetables stuffed with minced meat and ricefermented & pickledTom ChuaSmall shrimp fermented whole with rice, galangal and chilli until sour and pinkfermented & pickledTsukemonoRice-bran or salt pickles of daikon, cucumber and eggplant served with every mealTtavaslamb, rice, tomato and cumin baked slowly in a clay potstreet foodTteokbokkiChewy rice cakes simmered in sweet-spicy gochujang sauce with fish cakes-
Tuak
Cloudy Iban rice wine served in glasses at longhouse celebrations. A wine & spirit recipe from Malaysia.
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Akara
Sweet fried rice-flour and banana cakes; street breakfast. Ready in 20 min prep and 20 min cooking. Makes about 20.…
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Yomari
Steamed rice-flour dumpling filled with molasses and sesame; Newari sweet. Ready in 1 hour prep and 25 minutes cooking. About…
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Takuan
Whole daikon dried then cured in rice bran and salt; bright yellow. A fermented & pickled recipe from Japan.