Question: Youtiao are typically served with a rice dish that is a type of what?

Context articles: Youtiao
Jeera rice
Kamameshi
Chahan (dish)
Fried cheese
Yellow rice
Congee
Nasi kerabu
Tahri (dish)
Bhutanese cuisine

Youtiao, also known as the Chinese fried churros, Chinese cruller, Chinese oil stick, Chinese doughnut, You Char Kway/Cakwe/Cakoi/Kueh/Kuay (in Malaysia, Indonesia, and Singapore), and fried breadstick, is a long golden-brown deep-fried strip of dough eaten in China and (by a variety of other names) in other East and Southeast Asian cuisines.
 Conventionally, "youtiao" are lightly salted and made so they can be torn lengthwise in two.
 "Youtiao" are normally eaten at breakfast as an accompaniment for rice congee, soy milk or regular milk blended with sugar.
Jeera rice or Zeera rice is an Indian dish consisting of rice and cumin seeds.
 This rice dish is known as "Zeera rice" in Pakistan.
 It is a popular dish in North India, an everyday rice dish.
 It is easy to prepare, unlike a biryani.
 "Jeera" is the Hindi word for cumin seeds, a mispronunciation of the Urdu word, "Zeera".
 The ingredients used are rice, cumin seeds, vegetable oil, onions and coriander leaves.
Kamameshi () literally translates to "kettle rice" and is a traditional Japanese rice dish cooked in an iron pot called a "kama".
 Kamameshi originally referred to rice that was eaten communally from the kama.
 Kamameshi was originated in a town called Takeshitakama also known as Okunamikama.
 Coworkers or family members either ate directly from the kama pot or by transferring the rice to individual bowls.
 The term emerged in the late Meiji period, and is associated with the communal eating of rice in the aftermath of the 1923 Great Kantō earthquake.
 Later, similar to "takikomi gohan", kamameshi came to refer to a type of Japanese pilaf cooked with various types of meat, seafood, and vegetables, and flavored with soy sauce, sake, or mirin.
 By cooking the rice and various ingredients in an iron pot, the rice gets slightly burned at the bottom which adds a desirable flavor to the rice.
 "Kama" designed specifically to prepare kamameshi appeared on the market as the dish became popular across Japan, and the prepared kamameshi is placed directly on the table in its pot for the meal.
 A small-scale replica of the "kame" is used to create an individual serving of kamameshi, and the dish is now a popular "ekiben".
Chahan (Japanese: チャーハン , Hepburn: Chāhan ) is a Japanese fried rice dish prepared with rice as a primary ingredient and a myriad of additional ingredients and seasonings.
 The dish is typically fried, and can be cooked in a wok.
 "Chahan" may have originated in the 1860s from Chinese immigrants arriving at the port of Kobe.
 "Chahan" is a staple food in homes in Japan.
 A variation of the dish is "Kimchi chahan".
 Some restaurants outside of Japan serve the dish as a part of their fare.
Fried cheese is a dish prepared using cheese that is fried in oil.
 Fried cheese can be dipped in a batter before frying, and can be pan-fried or deep fried.
 It can be served as an appetizer or a snack.
 Fried cheese is a common food in Brazil, and is typically served as a breakfast dish in Cyprus, Greece, Lebanon, Syria and Turkey.
 Fried cheese is served as a tapas dish in Spain, and in Spain fried cheese balls is referred to as "delicias de queso" (English: "Cheese delights").
 It is also a dish in Italian cuisine.
 Fried cheese is typically served hot, right after being cooked.
 It may be accompanied with a dipping sauce or coated with a dressing.
Yellow rice is a traditional yellow-colored rice dish in Spanish, Cuban, Caribbean, Afghan and Indonesian cuisines (where it known as "nasi kuning").
 Yellow rice is usually made by mixing white rice and onions while annatto, saffron or turmeric is used to give the yellow color.
 South African yellow rice, with its origins in Cape Malay cuisine, is traditionally made with raisins, sugar, and cinammon, making a very sweet rice dish served as an accompaniment to savoury dishes and curries.
Congee or conjee ( ) is a type of rice porridge or gruel popular in many Asian countries, especially in the Far East.
 When eaten as plain rice congee, it is most often served with side dishes.
 When additional ingredients, such as meat, fish, and flavorings, are added while preparing the congee, it is most often served as a meal on its own, especially for the ill.
 Names for congee are as varied as the style of its preparation.
 Despite its many variations, it is usually a thick porridge of rice largely disintegrated after prolonged cooking in water.
Nasi kerabu is a Malay rice dish, a type of "nasi ulam", in which blue-coloured rice is eaten with dried fish or fried chicken, crackers, pickles and other salads.
 The blue color of the rice comes from the petals of "Clitoria ternatea" (butterfly-pea) flowers "(kembang telang)" used in cooking it.
 The rice can also be cooked with plain white rice or rice cooked using turmeric.
 It is often eaten with "solok lada" and is also eaten with fried "keropok".
Tahri (also tehri, tehari or tayari) is a yellow rice dish in Awadhi cuisine.
 The spices are added to plain cooked rice which gives it spicy taste and yellow color.
 In one version of Tehri, potatoes are added to the rice.
 However, in many areas of Pakistan, red meat is also added to the rice to give more flavour, aroma and texture to the dish.
 This dish is most popular in Bangladesh, Pakistan and North India.
Bhutanese cuisine (Dzongkha: འབྲུག་ཟས་; Wylie: "brug-zas") employs a lot of red rice (like brown rice in texture, but with a nutty taste, the only variety of rice that grows at high altitudes), buckwheat, and increasingly maize.
 Buckwheat is eaten mainly in Bumthang, maize in the Eastern districts, and rice elsewhere.
 The diet in the hills also includes chicken, yak meat, dried beef, pork, pork fat, and lamb.
 Soups and stews of meat, rice, ferns, lentils, and dried vegetables, spiced with chili peppers and cheese, are a favorite meal during the cold seasons.
 "Zow shungo" is a rice dish mixed with leftover vegetables. "
Ema datshi" is a spicy dish made with large, green chili peppers in a cheesy sauce (similar to chili con queso), which might be called the national dish for its ubiquity and the pride that Bhutanese have for it.
 Other foods include "jasha maru" (a chicken dish), "phaksha paa" (dried pork cooked with chili peppers, spices, and vegetables, including turnips, greens, or radishes), "thukpa", "bathup", and fried rice.
 Cheese made from cow's milk called "datshi" is never eaten raw, but used to make sauces.
 "Zoedoe" is another type of cheese made in the Eastern districts, which is added to soups.
 Zoedoe is normally greenish in color and has a strong smell.
 Other types of cheese include Western types like Cheddar and Gouda.
 Western Cheese is made in the Swiss Cheese Factory in Bumthang or imported from India.