Daftar hidangan nasi
Hidangan nasi

| Onigiri |  | Japan | Short grained rice formed into balls with or without savory fillings, a popular snack. |
| Orez Shu'it |  | Israel | Consists of white beans cooked in a tomato paste and served on white rice. |
| Pabellón criollo |  | Venezuela | Rice, shredded beef and stewed black beans. |
| Paella |  | Spain (Valencia) | A rice dish that takes its name from the wide, shallow traditional pan used to cook the dish on an open fire. It can contain a variety of meats, beans, and vegetables, and is usually colored yellow by the inclusion of saffron. |
| Pancit bihon |  | Philippines | Noodles made from rice flour, also refers to the cooked dish made with rice noodles with slivers of meat, seafood and vegetables such as onions, carrots, beans, cabbage, seasoned with soy sauce and calamansi |
| Pakhala |  | Odisha | A type of Fermented Rice, typically served with Curd, fish, badi, spinach etc. Mainly Consumed in the Indian state of Odisha |
| Panta bhat |  | West Bengal, Bangladesh | A lightly fermented rice-based dish consumed in eastern Indian states of West Bengal and Assam and in neighbouring Bangladesh. |
| Perde pilavı |  | Turkey | A special pilav with chicken meat, all wrapped inside yufka, thin Turkish dough, and cooked in an oven |
| Phở |  | Vietnam | Rice noodle soup |
| Pilaf (or Pilau) |  | Indian subcontinent | Rice cooked in a seasoned broth. In some cases, the rice may also attain its brown color by being stirred with bits of cooked onion, as well as a large mix of spices. Depending on the local cuisine, it may also contain meat, fish, vegetables, and (dried) fruits. |
| Pitha |  | West Bengal, Assam, Odisha, Tripura, Bangladesh | Pithas are primarily made from a dough or batter of rice flour or wheat flour, which is shaped and optionally filled with sweet or savory ingredients called "Pur" which consists grated coconut stirred in syrup or baked or fried vegetable. There is also many other types of Pithas that doesn't contains "Pur" and can simply be made by frying rice flower batter in vegetable oil like a pancake. |
| Pittu |  | Sri Lanka | Steamed rice cake. |
| Moros y Cristianos |  | Cuba | White rice and black beans cooked together with spices. |
| Plov |  | Central Asia | Medium grain rice with carrots, onions, spices, lamb, and cottonseed oil |
| Poha |  | India | Poha is a popular Indian snack prepared by frying water soaked flattened rice in ghee or vegetable oil with chilies, onions, cumin seeds, mustard seeds, peanuts, boiled potatoes and curry leaves (called Kadi-patta). |
| Pongal |  | India | Sakkara pongal : A sweet rice dish, cooked with rice, moong dhal, jaggery and milk, flavoured with cardamom and garnished with cashew and raisins. Ven / Katte pongal: rice, moong dhal, milk, salt, pepper corns, ginger, cummin seeds and curry leaves. |
| Poule au riz |  | France | Consists of a poached or braised chicken served with rice cooked in the chicken's cooking liquid. |
| Puffed rice cakes |  | Indian subcontinent | Commonly used in breakfast cereal or snack foods, and served as a popular street food. |
| Pulihora |  | India | Pulihora is rice seasoned with tamarind.[butuh rujukan]  |
| Puso |  | Cebu, Philippines | Rice filled inside a pouch made with woven strips of coconut frond then boiled. |
| Puto |  | Philippines | A pudding made from stone-ground soaked rice, sugar and often with coconut milk then steamed. Various toppings such as cheese, salted egg, or minced meat may be added. |
| Puttu |  | India | Steamed rice cake. |
| Red beans & rice |  | New Orleans, United States | Staple made with kidney beans, ham bones, pickled pork, andouille, onion, celery, bell pepper and seasonings. |
| Rice and curry |  | Indian subcontinent | A meal of plain, spiced, or fried rice which is served together with several other dishes, of which at least one is a curry, on one plate, but sometimes with the other dishes on the side. |
| Rice and gravy |  | United States | A staple of Creole and Cajun cuisine |
| Rice and peas |  | Caribbean | Rice with kidney beans, black-eyed peas or pigeon peas |
| Rice bath |  | India | A seasoned rice with vegetables (Such as egg-plant, peas, tomato), a breakfast dish from Karnataka, India |
| Rice bread |  |  | Bread made from rice flour. |
| Rice cakes |  | Asia | A rice cake may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a single object. |
| Rice krispies |  | United Kingdom | A breakfast cereal made of crisped rice. Rice Krispies are also used to make Rice Krispies treats by combining the cereal with melted marshmallows. |
| Rice noodle roll |  | China | A thin roll made from a wide strip of shahe fen, filled with shrimp, beef, and vegetables. |
| Rice pudding |  | Worldwide | Sweet dish of rice cooked in milk, coconut milk or other thickening liquid. Eaten with various spices, fruits, condiments, etc. in different regions. |
| Risotto |  | Italy | Rice dish made by first frying in butter after which broth is added. |
| Riz Casimir |  | Switzerland | Curry rice with sliced veal and fruits |
| Riz gras |  | Burkino Faso | A dish with meat and vegetables atop rice. |
| Sandige |  | India | Deep fried meal accompaniment made with rice, sago and ash gourd |
| Satti Sorru |  | India, Malaysia, Singapore,Indonesia | Satti soru, which means wok rice in Tamil, is a fairly common dish in South Indian households.Gravy from a curry is mixed into rice, to clean out the pan or the wok the curry was cooked in. |
| San Pyote |  | Myanmar | Burmese rice congree with either duck or fish |
| Sarma |  | Turkey, Azerbaijan, Armenia | Grape or cabbage leaves stuffed (rolled with) rice, various herbs and spices. |
| Şehriyeli pilav, pilaf with orzo |  | Turkey | Dish consisting of rice, with orzo. |
| Sel roti |  | Nepal | Ring shaped bread made from rice flour and eaten during Hindu festivals, especially Tihar. |
| Serabi |  | Indonesia | An Indonesian pancake that is made from rice flour with coconut milk or just plain shredded coconut as an emulsifier. Each province in Indonesia has various serabi recipes corresponding to local tastes. |
| Shirin polo |  | Cuisine of the Mizrahi Jews | A traditional Persian Jewish rice dish that is commonly served to mark special occasions such as weddings, Purim, Pesach, Rosh Hashanah and the high holidays. |
| Sholezard |  | Iran | This is a saffron rice dessert with nuts and rosewater |
| Shrimp Creole |  | Louisiana Creole cuisine | Cooked shrimp in a mixture of whole or diced tomatoes, the Holy trinity of onion, celery and bell pepper, spiced with Tabasco sauce or another hot pepper sauce or cayenne-based seasoning, and served over steamed or boiled white rice. |
| Shwe htamin |  | Myanmar | Burmese dessert dish, baked sweetened glutinous rice and jaggery |
| Shwe yin aye |  | Myanmar | Dessert dish consisting of glutinous rice, coconut milk and jelly |
| Sinangag |  | Philippines | Fried rice sauteed in garlic. A vital part of the "silog" meal ("Sinangag at Itlog"; trans: "fried rice and egg") |
| Siopao |  | China, Hong Kong, Indonesia, Malaysia, Philippines, Singapore, Thailand and Taiwan | Steamed meat dumpling made with rice flour |
| Spanish rice |  | Mexico | Side dish made from white rice, tomatoes, garlic, onions, green and red bell peppers and other ingredients. |
| Steamed rice |  | East, South and Southeast Asia | Cooked rice |
| Sticky rice |  | China | Rice dish commonly made from glutinous rice and can include soy sauce, oyster sauce, scallions, cilantro and other ingredients |
| Stir fry |  | China | Pictured is Thai Phat naem sai khai, sausage of rice-fermented raw pork skin stir fried with egg. |
| Suman |  | Philippines | Sticky rice cooked with coconut milk and sugar and wrapped in banana or coconut leaves. |
| Sushi |  | Japan | Sticky rice flavored with vinegar and sugar, with various fillings or toppings |
| Sweet saffron rice |  | India | Dish consisting of joha rice, sugar and saffron. |
| Szczecin paprikash |  | Poland | A fish, rice, and tomato spread. |
| Taco rice |  | Japan (Okinawa) | Taco-flavored ground beef served on a bed of rice, frequently served with shredded cheese, shredded lettuce, tomato, and salsa. |
| Tahdig |  | Iran | A specialty of Iranian cuisine consisting of crisp, caramelized rice taken from the bottom of the pot in which the rice (chelow) is cooked. |
| Tangyuan |  | China, Taiwan and Southeast Asia | A traditional (at least from the Ming dynasty) food that is made from glutinous rice paste that has been rolled into small balls, boiled, then put into a soup base. These are traditionally white in color. Sometimes savory or sweet stuffings (such as red bean paste) are added. |
| Tapai |  | Indonesia | A traditional Indonesian fermented rice cakes which is made from sticky rice sugar and yeast. Tapai is wrapped with banana leaves. The taste is sweet and sour because of the fermentation. Tapai usually can be added to traditional beverage like Es Cendol or eaten by itself. The other version of tapai is Tapai Singkong (Tape Singkong). Tapai Singkong is fermented steamed cassava. |
| Teurgoule |  | France | Rice pudding that is a speciality of Normandy |
| Thai fried rice |  | Thailand | Fried jasmine rice, usually containing meat (chicken, shrimp, and crab are all common), egg, onions, garlic, and sometimes tomatoes. |
| Thalassery biryani |  | India | Also known as Malabar biryani, Thalassery biryani is a rice-based dish made with spices, rice (khyma rice, and not basmati rice) and chicken (specially dressed for biriyani). Variations upon the dish may use mutton, fish, eggs or vegetables. |
| Thingyan rice |  | Myanmar | Fully boiled rice in candle-smelt water served with pickled marian plums |
| Tinutuan |  | Indonesia | Tinutuan is a congee made from rice, pumpkin and sweet potato or cassava cooked up into a pulp. |
| Tube rice pudding |  | Taiwan | This is Taiwanese dish consisting of a stir-fried glutinous rice mixture that is seasoned with shiitake mushroom, minced pork, rousong, shallots and steamed in a bamboo tube. |
| Waakye |  | Ghana | Rice and beans cooked with waakye leaves to give it a brownish colour. Eaten with shito and eggs, meat or fish. |
| Xôi |  | Vietnam | Glutinous rice mixed with a variety of other ingredients, can be made savory or sweet. |
| Yabra' |  | Middle East, Turkey | Grape leaves stuffed with rice and cooked with vegetables. The dish name differs from one country to another. |
| Yakimochi |  | Japan | Literally grilled or broiled mochi or pounded rice cake. Traditionally, it is prepared using a small charcoal grill but in modern times a gas grill can be used. During the time of the Autumn Moon it is traditional to eat fresh yakimochi while sipping sake and enjoying the view of the full moon. |
| Yay Monte |  | Myanmar | Thin savory rice pancake with boiled garden peas, spring onions and salted sesame garnish |
| Yeung Chow fried rice |  | China | A popular Chinese-style wok fried rice dish in many Chinese restaurants in China, the Americas, Australia, United Kingdom, Vietnam, and the Philippines. The ingredients vary, but there are staple items such as cooked rice (preferably day-old because freshly cooked rice is too sticky, barbecued pork, Cooked shrimp, scallions (spring onions or green onions), chopped, including green ends and egg yolks. |
| Yin yang fried rice |  | Hong Kong | Dish served with chicken in tomato sauce on one side, and shrimp and peas in an egg white sauce on the other, shaped into a yin yang symbol, with rice as base. |
| Zarda |  | Indian subcontinent | Sweet dish of rice cooked in clarified butter/ banaspati oil with a variety of dried fruits such as orange in color |
| Zeera rice/Jeera rice |  | India | Steamed rice, Zeera (cumin), Zeera powder, ginger-garlic paste, salt, oil, chana dal and red chillies are cooked together to prepare this dish. |
| Zereshk polo |  | Qazvin Province, Iran | This is caramelized barberries sprinkled on plain buttery basmati rice and served usually with chicken. |
| Zongzi |  | China | Glutinous rice, stuffed with various ingredients and wrapped in bamboo leaves |
| Uppudu pindi |  | India | A rice dish made from rice flour, made like upma, eaten in Telangana. |
| Zosui |  | Japan | A rice soup made from pre-cooked rice and water. Leftover soup from nabe is often re-used for zosui. |