Daftar hidangan nasi
Hidangan nasi

| Name | Image | Origin | Description |
| --- | --- | --- | --- |
| Akhni |  | Bangladesh | Varian pilaf, berupa nasi campur dengan daging |
| Akki rotti |  | India | "Roti beras", menu sarapan berbahan dasar nasi yang unik di negara bagian Karnataka, India |
| Albaloo polo |  | Iran | Ceri asam (morello) dalam nasi pilaf, biasanya dibuat dengan bumbu seperti safron dan advieh. |
| Nasi goreng Amerika (Thailand) |  | Thailand | Ini adalah hidangan masakan Thailand dimana nasinya digoreng dengan saus tomat dan kismis |
| Appam |  | India | Appam adalah sejenis panekuk yang berasal dari India Selatan, dibuat dengan adonan beras yang difermentasi dan santan. Kelezatan umum di Tamil Nadu, Sri Lanka dan Kerala. |
| Arancini |  | Italy (Sicily) | Bola nasi isi yang dilapisi tepung roti dan digoreng |
| Arem-arem |  | Indonesia | Terbuat dari lontong berbentuk silinder yang dibungkus daun pisang, diisi sayuran potong dadu, tempe atau oncom, kadang juga diisi daging cincang atau abon (abon sapi), dan dimakan sebagai camilan. |
| Arroz caldo |  | Philippines | Bubur nasi encer dimasak dengan ayam, jahe, bawang bombay dan dihias dengan daun bawang, bawang putih panggang, dan kalamansi |
| Arroz chaufa |  | Peru | Nasi goreng Cina "Chow fun rice" dengan sentuhan Peru |
| Arroz borracho |  | Puerto Rico | Nasi dimasak dengan sazón, sofrito, buncis, daging giling, dan bir. |
| Arroz con gandules |  | Puerto Rico | Bagian dari keahlian memasak Puerto Rico yang terdiri dari kombinasi nasi, kacang polong, zaitun, caper, dan daging babi, dimasak dalam panci yang sama dengan sofrito, rempah-rempah, dan minyak annatto ala Puerto Rico. |
| Arroz con huevo frito |  | Amerika Tengah dan Amerika Selatan | Nasi dengan telur goreng |
| Arroz con pollo |  | Spanyol | "Nasi dengan ayam", hidangan yang berasal dari Spanyol sebagai bentuk pilaf, merupakan makanan pokok di seluruh Amerika Latin.  Ini adalah hidangan tradisional Amerika Latin dan Karibia, terutama di Puerto Riko, Kolombia, Venezuela, Ekuador, Panama, Peru, Kuba, Kosta Rika, Honduras, Republik Dominika, yang disebut locrio de pollo, dan Saint Martin, dimana disebut lokri atau locreo. |
| Arroz de lisa (mullet rice) |  | Kolombia, wilayah Karibia | Secara tradisional disajikan dalam daun kalatea dengan singkong matang, keju costeño segitiga, dan saus suero atollabuey |
| Arròs negre |  | Spanyol | "Nasi hitam", hidangan yang dimasak dengan tinta sotong |
| Baghali polo |  | Iran | Hidangan nasi yang dimasak dengan lima jenis kacang dan adas. |
| Bannu Pulao |  | Pakistan | Hidangan nasi campur tradisional dari Distrik Bannu di Khyber Pakhtunkhwa, Pakistan. Hidangan ini dibuat dari daging sapi, nasi, rempah-rempah, dan kaldu. Daging sapi dimasak dengan tulang dan sumsum, sehingga memberikan rasa yang kaya dan beraroma pada hidangan ini. Nasi dimasak terpisah dengan ghee, garam, dan bumbu utuh. Hidangan ini disajikan dengan hiasan bawang bombay, cabai hijau, dan irisan lemon. |
| Bánh chưng |  | Vietnam | Hidangan kue yang biasa disantap pada hari Tet, malam tahun baru Vietnam, dengan daging babi di tengahnya, kacang polong tumbuk, dan nasi yang dibungkus dengan daun. |
| Ba-wan |  | Taiwan | Ba-wan adalah makanan ringan gurih yang terbuat dari pasta nasi, daging, dan biasanya jamur shitake dan rebung. Ba-wan sering ditemukan di pasar malam Taiwan. Juga disebut "rou-wan-zhi." |
| Bai pong moan |  | Kamboja | Hidangan nasi dan telur dengan beberapa variasi. |
| Bhakari |  | Maharashtra, India | Suatu jenis roti yang dibuat dengan mencampurkan adonan beras dan air lalu dipanaskan hingga kering atau dipanggang di atas wadah datar yang disebut tawa, kebanyakan di distrik pesisir wilayah kokan yang meliputi palghar, thane, Mumbai, raigad, ratnagiri, sindhudurg of maharashtra dan goa. |
| Bibimbap |  | Korea | Campuran sayuran di atas nasi dengan telur atau daging di atasnya |
| Bibingka |  | Philippines | Kue beras yang biasa disantap saat Natal. Bisa diberi taburan keju cottage, telur asin atau daging kelapa muda yang baru diparut. |
| Biko |  | Philippines | Hidangan manis yang terbuat dari ketan yang dimasak dengan santan dan gula serta di atasnya diberi sirup kelapa karamel kental dan latik |
| Biryani |  | anak benua India | Hidangan nasi goreng pedas dengan daging, ikan, ayam, dan sayuran. |
| Bisi bele bath |  | India | Hidangan berbahan dasar nasi yang berasal dari negara bagian Karnataka, India. Bisi-bele-bhaath diterjemahkan menjadi nasi miju-miju panas dalam bahasa Kannada. Persiapan tradisional hidangan ini cukup rumit dan melibatkan penggunaan campuran rempah pedas, gude (sejenis miju-miju) dan sayuran. Rempah-rempah seperti pala dan asafoetida, daun kari, dan daging asam jawa yang digunakan dalam pembuatannya berkontribusi pada keunikan rasa dan cita rasa hidangan ini. |
| Black beans and rice |  | Cuba | Lauk atau hidangan utama yang sangat populer jika dimasak dengan benar. |
| Bhaat |  | anak benua India | Nasi yang sudah dimasak, baik dengan cara dikukus atau direbus. |
| Bhelpuri |  | anak benua India | Bhelpuri merupakan jajanan gurih yang berasal dari anak benua India dan juga merupakan sejenis chaat. Itu terbuat dari nasi kembung, sayuran, dan saus asam jawa yang tajam. |
| Bokkeumbap |  | Korea | Nasi goreng, biasanya dengan bahan lain, seperti kimci bokkeumbap (nasi goreng Kimchi) |
| Boribap |  | Korea | Nasi direbus dengan jelai |
| Boudin |  | Amerika Serikat | Nasi dan saus Cajun dimasukkan ke dalam wadah sosis. |
| Bubur ayam |  | Indonesia | Bubur ayam Indonesia, disajikan dengan bumbu seperti daun bawang cincang, bawang merah goreng renyah, dan tongcai (sayuran asin yang diawetkan). |
| Bubur pedas |  | Indonesia | Bubur pedas terbuat dari nasi yang ditumis halus dan kelapa parut. Kaldunya terbuat dari tetelan (daging bertulang seperti iga) atau kaldu ayam. |
| Burasa |  | Indonesia | Dimasak dengan santan yang dikemas dalam kantong daun pisang |
| Buttered rice |  | Myanmar | Nasi mentega menggunakan nasi hsan hmwe atau nasi basmati berbutir panjang, dan dalam bentuk paling dasar, dimasak dengan mentega, lentil, dan daun salam. Kacang mete dan kismis dapat ditambahkan, dan hidangan ini dapat dibumbui dengan batang kayu manis, kapulaga atau cengkeh, dan dihias dengan bawang emas goreng untuk disajikan. Biasanya dipadukan dengan kari ayam atau daging kambing tradisional yang dipengaruhi Burma atau India. |
| Cabidela |  | Portugal | Nasi dengan daging ayam atau kelinci. |
| Carri |  | Mauritius, Réunion | Nasi, dengan ayam atau sapi, tomat, cabai dan kari |
| Chalbap |  | Korea | Nasi manis yang dimasak dicampur dengan kacang merah, jujube, dan chestnut |
| Champorado |  | Filipina | Bubur nasi coklat manis |
| Chao |  | Vietnam | Bubur nasi Vietnam, terkadang dimasak dengan daun pandan atau kacang hijau. |
| Nasi merah Charleston |  | Pesisir Georgia dan Carolina Selatan | Juga dikenal sebagai nasi merah Savannah dan nasi merah. |
| Chazuke |  | Jepang | Dashi, teh hijau, atau air panas dituangkan di atas nasi. Topping umum termasuk acar Jepang (tsukemono), nori, dan telur ikan pollock. |
| Nasi kalkun chiayi |  | Taiwan | Ini adalah semangkuk nasi dengan irisan kalkun di atasnya, sering kali disertai dengan acar lobak. Nasinya ditaburi sejenis kuah yang terbuat dari tetesan kalkun dan kecap. |
| Chitranna |  | India | Ini adalah olahan nasi yang dibuat dengan cara menumis kacang tanah, biji wijen, cabai merah dan kunyit dalam minyak lalu ditambahkan ke dalam nasi dan diaduk. |
| Ci fan tuan |  | Shanghai (China), dan Taiwan | Disiapkan dengan cara membungkus erat sepotong youtiao (adonan goreng) dengan beras ketan. |
| Nasi pot |  | Tiongkok, Malaysia, dan Singapura | Casserole nasi. Nasi dimasak dalam panci tanah liat dan bahan-bahan matang seperti protein dan sayuran ditambahkan kemudian. Beberapa tempat menyajikannya dengan kecap hitam. Secara tradisional, memasak dilakukan di atas kompor arang, sehingga memberikan cita rasa yang khas pada masakan. |
| Cơm tấm |  | Vietnam | Hidangan Vietnam yang terbuat dari nasi dengan butiran beras pecah. Tấm mengacu pada butiran beras yang pecah, sedangkan cơm mengacu pada nasi yang dimasak. |
| Nasi ramuan |  | Nigeria | Hidangan Nigeria yang dibuat menggunakan nasi, minyak sawit, garam, dan bumbu lainnya. |
| Congee |  | Asia Timur, Selatan, dan Tenggara | Sejenis bubur. Kadang-kadang disebut "bubur nasi" tetapi sering kali disingkat menjadi "bubur". Ada berbagai macam bubur di Hong Kong dan sangat sering dimakan sebagai makanan pokok. Bahan dasarnya dibuat dengan cara merebus nasi lalu membiarkannya mendidih dalam waktu lama. Bahan-bahan berbeda ditambahkan tergantung wilayahnya. Lamanya perebusan juga berbeda-beda di setiap wilayah. Bubur Kanton umumnya dimasak lebih lama agar teksturnya lebih halus. |
| Nasi ketumbar |  | India | Mudah dibuat dengan menggunakan nasi Basmati rebus, pasta ketumbar, minyak, chana dal, bawang merah, kacang polong, pasta jahe dan bawang putih, bumbu India, jus lemon dan garam. |
| Nasi dadih |  | India | Olahan sederhananya adalah campuran nasi rebus dan yogurt. Variasi yang lebih kompleks juga ada. |
| Nasi kari |  | Jepang, juga populer di wilayah lain di Asia Timur dan Tenggara | Meskipun kari sering disantap dengan nasi di banyak negara, kari dipandang sebagai hidangan utama. Karē raisu Jepang (lit. "nasi kari") adalah kombinasi standar nasi dengan kari Jepang yang dipengaruhi Inggris, yang terdapat beberapa jenis. |
| Dal bhat |  | anak benua India | Sup nasi dan lentil. |
| Danbauk |  | Myanmar | Biryani gaya Burma. |
| Diri djondjon |  | Haiti | Nasi dengan saus djondjon atau jamur hitam. |
| Dirty rice |  | Masakan Cajun, masakan Creole | Dalam foto adalah nasi kotor yang diberi potongan daging babi. |
| Dolma |  | Armenia, Azerbaijan, Turki, Timur Tengah, Yunani, Georgia | Daun anggur, terong, zucchini, paprika, bawang bombay, atau tomat diisi nasi. |
| Dosa |  | India | Paekuk nasi dan lentil yang berasal dari Tamil Nadu, dan Karnataka. Hidangan sarapan populer di India Selatan. |
| Étouffée |  | Cajun, masakan Kreol | Ditemukan dalam masakan Cajun dan Creole, Étouffée biasanya disiapkan dengan kerang di atas nasi. Hidangan ini menggunakan teknik yang dikenal sebagai smothering, metode memasak yang populer di daerah Cajun di barat daya Louisiana. |
| Nasi Pipih |  | India | Nasi Pipih adalah nasi setengah matang yang diratakan menjadi serpihan pipih, ringan, dan kering yang berasal dari anak benua India. |
| Fried rice |  | China | A dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. |
| Fried rice (India) |  | India | Basmati rice or other long grain rice boiled and then fried in oil or ghee with shrimp, egg, chicken, soy sauce, spices and various types of vegetables like carrots,   green beans, bell peppers, onions, tomatoes, green onions, peas,   celery etc. |
| Fried rice (Myanmar) |  | Myanmar | Fried rice with boiled peas, sometimes with meat, sausage, and eggs. |
| Fried rice (Philippines) |  | Philippines | Day-old rice fried in oil with a lot of garlic, usually eaten for breakfast with dried fish, egg and tomatoes. |
| Gaifan |  | China, Taiwan | Cooked rice covered with another dish. |
| Gallo pinto |  | Central American countries such as Costa Rica and Nicaragua | A Central American version of rice and beans |
| Gimbap |  | Korea | Rice wrapped in seaweed, origin from makizushi of Japan |
| Glutinous rice cakes |  | Asia | E.g. mochi (Japan), ddeok (Korea), tangyuan, niangao, zongzi (China), and many varieties of Indonesian, Thai and Laotian cakes. |
| Goto |  | Philippines | Thin rice porridge cooked with strips of ox-tripe, ginger, onion, garlic, and garnished with spring onions and calamansi. |
| Gumbo |  | Cajun, Creole | A stew that is typically served over rice |
| Hainanese chicken rice |  | Indonesia, Malaysia, Singapore, and Thailand | Hainanese chicken rice is a dish of poached chicken and seasoned rice, served with chilli sauce and usually with cucumber garnishes. |
| Hainanese curry rice |  | Singapore | A Singaporean rice dish consisting of steamed white rice smothered in a mess of curries and gravy. |
| Havij Polo |  | Iran | Carrot Rice with minced meat balls usually cooked in Tehran and other cities of Iran |
| Hoppin' John |  | Southern United States | Rice, black-eyed peas and pork |
| Horchata |  | Mexico | Sugared rice milk. |
| Hsi htamin |  | Myanmar | A traditional Burmese snack or mont, popularly served as a breakfast dish, often served with sesame powder alongside peas or dried fish |
| Htamanè |  | Myanmar | Dessert made from glutinous rice, shredded coconuts and peanuts |
| Htamin Baung |  | Myanmar | Steamed rice cooked with chicken and vegetables, of Chinese origin |
| Htamin jin |  | Myanmar | A Burmese dish of fermented rice. It is the regional specialty and signature dish of the Intha people of Inle Lake in Shan State, Myanmar |
| Idiyappam |  | South India, Sri Lanka | Rice noodles also known as String Hoppers. Had with curry or coconut milk |
| Idli |  | India | Steamed rice cakes, made with lentils or other pulses. Pictured is idli along with ramekins of sambar and a ramekin of chutney in the center of the dish. |
| Imbul Kiribath |  | Sri Lanka | Tightly wrapped Kiribath with treacle soaked scraped coconut (Pani-pol) in it. |
| Indonesian rice table |  | Indonesia | Rice accompanied by side dishes served in small portions. Usually known as Rijsttafel |
| Iskilip Dolmasi |  | Turkey | Very specific rice food. It takes almost a day to prepare and cook. Cooked for several hundred years only in Iskilip. Extremely traditional and rare. |
| Jambalaya |  | Cajun, Creole | Meat-seafood-vegetable stock to which rice is added. |
| Jíbaro |  | Puerto Rico | Yellow-rice cooked with annatto oil, sofrito, and spices with a fried egg on top. |
| Jiuniang |  | China | This is a sweet dish made from fermenting sticky rice with yeast. This can be eaten alone steamed, or is added to other foods. |
| Jhalmuri |  | India, Bangladesh | Jhalmuri  is a popular Bengali street snack, made of puffed rice and an assortment of spices, vegetables, chanachur and mustard oil. |
| Jollof rice |  | West Africa | Tomato and pepper based stew to which rice is added and boiled in, and usually served with chicken, salad and fried plantain. |
| Ofada rice |  | Nigeria | Nigerian rice sometimes served in palm leaves. It is made from locally produced rice that is grown almost entirely in Ogun State. It is typically consumed with a vegetable stew, and sometimes a meat-based stew. |
| Juk |  | Korea | Generic term for porridge made from rice. There are many different varieties. |
| Kabli palao |  | Afghanistan | Fried grated carrots in rice, accompanied with mixed spices and alubukhara. |
| Kabsa |  | KSA, Jordan | Rice (usually long-grain, mostly basmati) cooked with meat, spices and vegetables. |
| Kande Pohe |  | India | A simple flattened rice dish from Maharashtra usually eaten as breakfast. |
| Kateh |  | Iran | A simple sticky-rice dish from Mazandaran and Gilan |
| Katsudon |  | Japan | A bowl of rice topped with a deep-fried pork cutlet, egg, and condiments. |
| Kedgeree |  | India | Flaked fish (usually smoked haddock), boiled rice, eggs and butter. |
| Ketupat |  | Indonesia | (Also called Lontong) – Rice wrapped in coconut leaves weaved pouch, boiled and serve with other food such as Satay, vegetables, fried chicken, curry, etc. |
| Khao kan chin |  | Thailand | A northern Thai dish of rice that is mixed with pork blood and steamed inside a banana leaf. It is served with cucumber, onions and fried, dried chillies. |
| Khao kha mu |  | Thailand | Originally a Thai Chinese dish, it is rice served with sliced pork leg that has been stewed in soy sauce and spices |
| Khao khluk kapi |  | Thailand | Rice is fried with shrimp paste and served with sweet pork, sour mango, fried shrimp, chillies and shallots. |
| Khao lam |  | Thailand | Glutinous rice is boiled or steamed with sugar, and sometimes other ingredients, in a section of bamboo. Most often eaten as a snack or dessert. This is very similar to lemang. |
| Khao man kai |  | Thailand | The Thai version of Hainanese chicken rice, it is made in a slightly different way than the original and served with a very different dipping sauce made from fermented soy beans, garlic, ginger, and bird's eye chilies. |
| Khao mok |  | Thailand | The Thai version of a biryani, it is typical of Thai-Muslim cuisine. |
| Khao na pet |  | Thailand | The Thai version of a Cantonese style roast duck served with rice |
| Khao niao mamuang |  | Thailand | Sticky rice cooked in sweetened thick coconut milk, served with slices of ripe mango |
| Khao phat kaeng kiao wan |  | Thailand | Rice fried with green curry |
| Khao phat kaphrao |  | Thailand | Rice fried with holy basil and meat |
| Khao phat nam liap |  | Thailand | Rice fried with the fruit of the Canarium album |
| Khao tom mat |  | Thailand | A traditional Thai dessert made from sticky rice, coconut milk, and bananas. It's usually wrapped in banana leaf or coconut leaf. |
| Khao tom pla |  | Thailand | A rice soup with fish |
| Khao yam |  | Thailand | A rice salad containing fruit, vegetables, herbs, roasted coconut, and dried prawns |
| Kharcho |  | Georgia | A beef and rice soup. |
| Kheer/Payas/Payasam |  | Indian subcontinent | Sweet dish of rice cooked in milk with dry fruit and sugar or jaggery. Cooled before serving. |
| Khichdi |  | Indian subcontinent | Rice cooked with lentils, vegetables and spices |
| Kiribath |  | Sri Lanka | Cooked with milk. Also known as Milk-rice |
| Kongbap |  | Korea | Brown or white rice cooked together with beans (and sometimes also other grains) |
| Kushari |  | Egypt | Rice, lentils, chickpeas and macaroni topped with tomato sauce and fried onion |
| Lemang |  | Indonesia and Malaysia | Glutinous rice with coconut milk cooked in bamboo stalks over open fire. Traditional dish of the Minangkabau people accompanying Rendang. |
| Lemper |  | Indonesia | An Indonesian savory snack made of glutinous rice filled with seasoned shredded chicken, fish or abon (meat floss). |
| Lepet |  | Indonesia | A type of sticky rice dumpling mixed with peanuts cooked with coconut milk packed inside janur (young coconut leaf or palm leaf). |
| Lontong |  | Indonesia | Made of compressed rice cake in the form of a cylinder wrapped inside a banana leaf. Rice is rolled inside a banana leaf and boiled, then cut into small cakes as a staple food replacement of steamed rice. |
| Loco Moco |  | Hawaii, United States | A bowl of rice topped with a meat patty and gravy, and with a sunny side up egg on top. |
| Locrio |  | Dominican Republic | Rice, meat (Chicken, sausage, fish, etc.), tomato sauce, caramelized sugar. |
| Lokri |  | Saint Martin | Rice, bite-size pieces of chicken, mixed vegetables, spices (also called locreo or locrio). |
| Loobia polo |  | Central Iran | Green beans rice with tomato paste, meat and other spices, cooked in. |
| Lor Mai Ka |  | China | Glutinous rice |
| Lugaw |  | Philippines | Rice congee |
| Lumpia |  | Indonesia and Philippines | Spring rolls wrapper made from rice flour. |
| Madumongso |  | Indonesia | Snack made from black sticky rice as a basic ingredient. The taste is mixed with sweet because the black rice is previously processed before it becomes tapai |
| Maifun |  | Asia | This is a category which includes both dry and in-broth rice vermicelli noodle dishes. The specific dish is usually named after its non-vermicelli ingredients or its preparation. E.g. "Cao mai fun" = panfried maifun and will usually have a protein such as pork or chicken, and seasonings (usually green onion). |
| Mandi |  | Yemen | Rice cooked with meat (lamb or chicken), and a mixture of spices. |
| Mansaf |  | Iraq, Jordan, Palestine, Saudi Arabia and Syria | Rice is cooked separately, lamb meat is cooked in a sauce of fermented dried yogurt and served with rice or bulgur. |
| Maqluba |  | Middle-East | Consisting of rice and eggplant or cauliflower casserole that is then turned upside down when served. The dish can include fried tomatoes, carrots, potatoes, cauliflower, eggplant and chicken or lamb. When the casserole is inverted, the top is bright red from the tomatoes that now form the top layer and cover the golden eggplant. |
| Masi |  | Cebu, Philippines | Glutinous rice balls with a peanut and muscovado filling |
| Moa |  | West Bengal, India | Moa is a small sweet and crispy ball made of puffed rice and jaggery. It originated from South 24 Parganas district of West Bengal. |
| Moa'amar |  | Egypt | Rice with milk and chicken soup. A sort of rice made by adding milk and chicken soup to the rice and letting it into the oven. Eaten instead of white rice. Very popular in Egypt. |
| Mochi |  | Japan | Mochi is Japanese rice cake made of mochigome, a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. The rice is pounded into paste and molded into the desired shape. |
| Mochi ice cream |  | Japan, United States | Mochi ice cream is a small, round confection consisting of a soft, pounded sticky rice dumpling (mochi) formed around an ice cream filling. |
| Moffle |  | Japan | A waffle prepared using mochi |
| Mont di |  | Myanmar | A thin rice noodle dish, a semi staple dish of Rakhine State. Rakhine Mont de is either a salad with dry roasted conger eel and chili or as a soup. Mandalay mont de is with larger rice noodles, with meat based sauce. |
| Mont lin maya |  | Myanmar | A fritter made with rice flour, where two halves (thus 'Couple') are fried with quail eggs, steamed garden beans, spring onions. The halves are then connected and sprinkled with salted roasted sesame. |
| Mosaranna |  | India | Curd rice, considered a staple food of brahmins of the Karnataka state of South India. In this dish, curd is added to cooked rice and eaten straight away. Sometimes mustard seeds, red chillies, curry leaves and lentils are fried in oil and added to the dish. To add more flavour, ginger-garlic paste and finely chopped red onions are also added to the yogurt and rice mixture. Fresh, finely chopped cilantro is used as garnish. |
| Mujaddara |  | Iraq, Jordan, Lebanon, Palestine and Syria | Fried rice with lentil, served with yogurt and salad. |
| Muri |  | India, Bangladesh | A very common snack from Indian subcontinent.It is a traditional puffed rice made by heating parboiled rice (i.e. steamed then dried) in a karahi or wok filled with hot salt or sand, a technique known as hot salt frying. |
| Nasi ambeng |  | Indonesia | A fragrant rice dish that consists of – but is not limited to – steamed white rice, chicken curry or chicken stewed in soy sauce, beef or chicken rendang, sambal goreng (lit. fried sambal; a mildly spicy stir-fried stew commonly made with firm tofu, tempeh, and long beans) urap, bergedel, and serunding. |
| Nasi bakar |  | Indonesia | Indonesian for "burned rice" or "grilled rice". Nasi bakar refer to steamed rice seasoned with spices and ingredients and wrapped in banana leaf secured with lidi semat (small needle made of central rib of coconut leaf) and later grilled upon charcoal fire. |
| Nasi bogana |  | Indonesia | An-Indonesian style rice dish, originally from Tegal, Central Java. It is usually wrapped in banana leaves and served with side dishes |
| Nasi campur |  | Indonesia | Literally "mixed rice" in Indonesian; also called nasi rames in Indonesia. Nasi campur refers to a dish of rice topped with various meat and vegetable dishes, peanuts, eggs and fried-shrimp krupuk. |
| Nasi dagang |  | Malaysia | Rice steamed in coconut milk, fish curry and extra ingredients such as fried shaved coconut, hard-boiled eggs and vegetable pickles. |
| Nasi goreng |  | Indonesia | This is type of fried rice usually cooked with shrimp paste, chicken, meat, salted fish or/and vegetables. |
| Nasi gurih |  | Indonesia | Nasi gurih is made by cooking mixture of rice and sticky rice soaked in coconut milk instead of water, along with salt, lemongrass, Indian bay leaf, and pandan leaves to add aroma. |
| Nasi jinggo |  | Indonesia | Nasi jinggo is a Balinese typical fast food that is packaged with small portions of banana leaves. |
| Nasi kandar |  | Malaysia | Famously served by local Indian Muslims, and very popular in Penang. |
| Nasi kapau |  | Indonesia | Nasi kapau is a Minang steamed rice topped with various choices of dishes originated from Nagari Kapau, Bukittinggi, West Sumatra, Indonesia |
| Nasi kebuli |  | Indonesia | An Indonesian variant of pilaf. It consists of rice cooked in goat meat broth, goat milk, and clarified butter (most often ghee) |
| Nasi kerabu |  | Malaysia | Dish from Kelantan, consisting of rice with various wild herbs and spices, grated coconut and dried shrimp or fish |
| Nasi kucing |  | Indonesia | An Indonesian rice dish that originated from Yogyakarta, Semarang, and Surakarta but has since spread. It consists of a small portion of rice with toppings, usually sambal, dried fish, and tempeh, wrapped in banana leaves. |
| Nasi kuning |  | Indonesia | (Indonesian for: "yellow rice"), or sometimes called nasi kunyit (Indonesian for: "turmeric rice"), is an Indonesian rice dish cooked with coconut milk and turmeric, |
| Nasi lemak |  | Indonesia, Malaysia and Singapore | Coconut steamed rice |
| Nasi liwet |  | Indonesia | An Indonesian dish rice dish cooked in coconut milk, chicken broth and spices |
| Nasi padang |  | Indonesia | Steamed rice served with various choices of pre-cooked dishes, it is a miniature banquet of meats, fish, vegetables, and spicy sambals eaten with plain white rice, it is Sumatra's most famous export and the Minangkabau's great contribution to Indonesian cuisine. |
| Nasi tim |  | Indonesia | In Indonesian language nasi means (cooked) rice and tim means steam. The ingredients are chicken, mushroom and hard boiled egg. These are seasoned in soy sauce and garlic, and then placed at the bottom of a tin bowl. This tin bowl is then filled with rice and steamed until cooked. This dish is usually served with light chicken broth and chopped leeks. |
| Nasi timbel |  | Indonesia | An Indonesian hot dish, consisting of steamed rice wrapped inside a banana leaf |
| Nasi tutug oncom |  | Indonesia | An Indonesian style rice dish, made of rice mixed with oncom fermented beans |
| Nasi tumpang |  | Malaysia | Rice with different layer of dishes wrapped in a cone shape with banana leaf packed |
| Nasi uduk |  | Indonesia | Steamed rice cooked in coconut milk |
| Nasi ulam |  | Indonesia | An Indonesian steamed rice dish mixed with various herbs, especially the leaves of Asiatic pennywort (Centella asiatica) or often replaced with kemangi (lemon basil), vegetables, spices and accompanied with various side dishes |
| Nurungji |  | Korea | A traditional Korean food made of scorched rice. After boiling and serving rice, a thin crust of scorched rice will usually be left in the bottom of the cooking pot. This yellowed scorched state is described as 'nureun' (눌은) in Korean and nurungji derives from this adjective. |
| Ogokbab |  | Korea | A traditional Korean food cooked with five grains. One of the Daeboreum foods for the Lunar New Year, rice is cooked by mixing glutinous rice, red bean, glutinous millet, black beans, sticky sorghum etc. |
| Okowa |  | Japan | Sticky glutinous rice mixed with various vegetables or meat and steamed |
| Omurice |  | Japan | An omelette made with fried rice and thin, fried scrambled eggs, usually topped with ketchup |