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|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Rawon | [{'ꦫꦮꦺꦴꦤ꧀': 'Javanese'}] | [
"soup"
] | [
"beef soup"
] | [
"Indonesian"
] | [
"Indonesian",
"Singaporean"
] | [
"Surabaya",
"Malang",
"Ponorogo",
"East Java"
] | [
"Indonesia"
] | South Eastern Asia | nan | nan | nan | nan | The soup is composed of a ground mixture of garlic, shallots, star anise, ginger, candlenut, turmeric, red chili, and salt and is sautéed with oil. | CC-BY-SA 4.0 | CC-BY-SA 2.0 | CC-BY-SA 3.0 | CC-BY-SA 3.0 | CC-BY-SA 3.0 | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null |
||||||||||
Soto Betawi | [{'no_alias': True}] | [
"soup"
] | [
"beef soup"
] | [
"Indonesian"
] | [
"Indonesian"
] | [
"Jakarta",
"Java"
] | [
"Indonesia"
] | South Eastern Asia | nan | nan | nan | nan | The soup is made of beef or beef offal, cooked in a cow milk or coconut milk broth, with fried potato and tomato. | CC-BY-SA 4.0 | CC-BY-SA 3.0 | CC-BY-SA 4.0 | CC-BY-SA 3.0 | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null |
||||||||
Soto Bandung | [{'no_alias': []}] | [
"soup"
] | [
"beef soup"
] | [
"Indonesian"
] | [
"Indonesian",
"Malaysian",
"Singaporean",
"Bruneian",
"Dutch",
"Surinamese"
] | [
"Bandung"
] | [
"Indonesia"
] | South Eastern Asia | nan | nan | nan | nan | The soup is a clear beef soto that has pieces of meat, white radish, and fried soybeans. | CC-BY-SA 3.0 | CC-BY-SA 3.0 | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null |
||||
Soto Banjar | [{'no_alias': []}] | [
"soup"
] | [
"soup"
] | [
"Indonesian"
] | [
"Indonesian",
"Malaysian",
"Singaporean",
"Bruneian",
"Dutch",
"Surinamese"
] | [
"Banjarmasin"
] | [
"Indonesia"
] | South Eastern Asia | nan | nan | nan | nan | The soup is spiced with star anise, clove, cassia and lemongrass, and sour hot sambal, served with potato cakes. | CC-BY 3.0 | CC-BY-SA 4.0 | CC-BY 3.0 | CC-BY-SA 4.0 | CC-BY-SA 4.0 | CC-BY 3.0 | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null |
||||||||||||
Gulai | [{'guleh': 'Javanese-Surinamese'}, {'no_alias': 'not_stated'}] | [
"stew"
] | [
"curry"
] | [
"Indonesian"
] | [
"Indonesian",
"Malaysian",
"Singaporean",
"Bruneian",
"Thai"
] | [
"Minangkabau"
] | [
"Indonesia"
] | South Eastern Asia | nan | nan | nan | nan | The spicy and rich stew where the main ingredients of this dish are usually poultry, goat meat, beef, mutton, various kinds of offal, fish and seafood, as well as vegetable such as cassava leaves, unripe jackfruit and banana stem. | CC-BY-SA 4.0 | CC-BY-SA 3.0 | CC-BY 3.0 | CC-BY-SA 3.0 | CC-BY-SA 3.0 | CC-BY-SA 4.0 | CC-BY 3.0 | CC-BY-SA 3.0 |
||||||||||||||||
Kare-kare | [{'name': 'no_alias'}] | [
"stew"
] | [
"curry"
] | [
"Filipino"
] | [
"Filipino"
] | [
"Philippines"
] | [
"Philippines"
] | South Eastern Asia | nan | nan | nan | nan | The stew that features a thick savory peanut sauce. | CC-BY-SA 4.0 | CC-BY 2.0 | CC0 | CC0 | CC-BY-SA 4.0 | CC0 | CC0 | CC-BY 2.0 |
||||||||||||||||
Pindang patin | [{'no_alias': 'not_stated'}] | [
"soup"
] | [
"fish soup"
] | [
"Indonesian"
] | [
"Indonesian"
] | [
"Palembang"
] | [
"Indonesia"
] | South Eastern Asia | nan | nan | nan | nan | This spicy and savory soup where the main ingredients of this dish are usually catfish with herbs and spices | CC-BY-SA 4.0 | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null |
||
Chicken tikka masala | [{'name': 'no_alias'}] | [
"stew"
] | [
"curry"
] | [
"Indian Subcontinent",
"British"
] | [
"Indian Subcontinent",
"British"
] | [
"United Kingdom"
] | [
"United Kingdom",
"Afghanistan",
"Bangladesh",
"Bhutan",
"India",
"Maldives",
"Nepal",
"Pakistan",
"Sri Lanka"
] | Southern Asia | Northern Europe | nan | nan | nan | The stew consists of roasted marinated chicken chunks in a spiced sauce. | CC-BY-SA 4.0 | CC-BY 4.0 | CC-BY-SA 3.0 | CC-BY-SA 4.0 | CC-BY-SA 3.0 | CC-BY 2.0 | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null |
||||||||||||
Chicken tikka | [{'tike': 'Turkish'}, {'tikə': 'Azerbaijani'}] | [
"meat"
] | [
"baked chicken"
] | [
"Indian Subcontinent"
] | [
"Indian",
"Bangladeshi",
"Pakistani"
] | [
"India",
"Bangladesh",
"Pakistan"
] | [
"India",
"Bangladesh",
"Pakistan",
"Afghanistan",
"Bangladesh",
"Bhutan",
"India",
"Maldives",
"Nepal",
"Pakistan",
"Sri Lanka"
] | Southern Asia | nan | nan | nan | nan | The dish is small pieces of boneless chicken baked using skewers on a brazier. | Public domain | CC-BY-SA 4.0 | CC-BY-SA 4.0 | CC-BY-SA 4.0 | CC-BY-SA 4.0 | CC-BY-SA 4.0 | CC-BY-SA 4.0 | CC-BY-SA 4.0 |
||||||||||||||||
Saag | [{'Saag': 'Hindustani'}, {'Sag': 'not_stated'}, {'Jairish ki dish': 'not_stated'}, {'Jairish ki dish': 'not_stated'}] | [
"stew"
] | [
"curry"
] | [
"Indian Subcontinent"
] | [
"Indian Subcontinent"
] | [
"Punjab"
] | [
"India"
] | Southern Asia | nan | nan | nan | nan | The stew is leafy vegetable dish eaten with bread. It can be made from mustard greens, collard greens, basella or finely chopped broccoli along with added spices and sometimes other ingredients, such as chhena. | Public domain | CC-BY-SA 2.0 | CC-BY-SA 4.0 | CC-BY 2.0 | CC-BY-SA 4.0 | CC-BY-SA 4.0 | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null |
||||||||||||
Dhansak | [{'no_alias': []}] | [
"stew"
] | [
"curry"
] | [
"Indian"
] | [
"Indian",
"Parsi"
] | [
"Gujarat"
] | [
"India"
] | Southern Asia | nan | nan | nan | nan | The stew is made by cooking mutton or goat meat with a mixture of lentils and vegetable | CC0 | CC-BY 2.0 | CC0 | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null |
||||||
Palak paneer | [{'palak chhena': 'not_stated'}, {'palak': 'Hindi, Marathi, Gujarati, and other Indian languages'}] | [
"stew"
] | [
"curry"
] | [
"Indian"
] | [
"Indian"
] | [
"India"
] | [
"India"
] | Southern Asia | nan | nan | nan | nan | The stew in a thick paste made from puréed spinach. | CC-BY-SA 4.0 | CC-BY 2.0 | CC-BY-SA 3.0 | CC-BY-SA 4.0 | CC-BY 3.0 | CC-BY-SA 4.0 | CC-BY-SA 4.0 | Not supported with pagination yet | null | null |
||||||||||||||
Dal Makhani | [{"no_alias": true}] | [
"stew"
] | [
"curry"
] | [
"Indian"
] | [
"Indian"
] | [
"Delhi"
] | [
"India"
] | Southern Asia | nan | nan | nan | nan | The stew is a modern variation of traditional lentil dishes, it is made with black lentils and other pulses, and includes butter and cream. | CC-BY-SA 4.0 | CC-BY-SA 2.0 | CC0 | CC-BY-SA 4.0 | CC-BY 2.0 | CC-BY-SA 4.0 | CC-BY-SA 4.0 | Not supported with pagination yet | null | null |
||||||||||||||
Nasi Uduk | [{'Indonesian': 'nasi uduk'}] | [
"rice"
] | [
"coconut rice",
"mixed rice"
] | [
"Indonesian"
] | [
"Indonesian"
] | [
"Jakarta"
] | [
"Indonesia"
] | South Eastern Asia | nan | nan | nan | nan | Steamed rice cooked in coconut milk dish | CC-BY-SA 3.0 | CC-BY-SA 3.0 | CC-BY-SA 3.0 | CC-BY-SA 3.0 | CC-BY-SA 3.0 | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null |
||||||||||
Nasi Lemak | [{'ناسي لمق': 'Jawi'}, {'nasi lemak': 'Malay'}] | [
"rice"
] | [
"coconut rice",
"mixed rice"
] | [
"Malaysian"
] | [
"Malaysian"
] | [
"Peninsular Malaysia",
"Sumatra",
"Medan",
"Riau",
"Riau Islands",
"Palembang",
"Indonesia",
"Singapore",
"Brunei",
"Southern Philippines",
"Southern Thailand",
"Cocos (Keeling) Islands",
"Christmas Island",
"Australia"
] | [
"Malaysia"
] | South Eastern Asia | nan | nan | nan | nan | The dish consists of fragrant rice cooked in coconut milk and pandan leaf | CC-BY-SA 4.0 | CC-BY-SA 3.0 | CC-BY-SA 4.0 | CC-BY-SA 4.0 | CC-BY-SA 4.0 | CC-BY-SA 4.0 | CC-BY-SA 4.0 | Not supported with pagination yet | null | null |
||||||||||||||
Nasi Campur | [{'nasi rames': 'Javanese'}, {'ꦤꦱꦶꦫꦩꦼꦱ꧀': 'Javanese'}, {'sego campur': 'Javanese'}, {'ꦱꦼꦒ\u200bꦕꦩ꧀ꦥꦸꦂ': 'Javanese'}] | [
"rice"
] | [
"mixed rice"
] | [
"Indonesian"
] | [
"Indonesian"
] | [
"Indonesia"
] | [
"Indonesia"
] | South Eastern Asia | nan | nan | nan | nan | The dish of a scoop of white rice accompanied by small portions of several other dishes, which includes meats, Vegetable, peanuts, eggs, and fried-shrimp krupuk. | Public domain | CC-BY 2.0 | CC-BY-SA 4.0 | CC-BY 2.0 | CC-BY-SA 2.0 | CC-BY 3.0 | CC-BY 3.0 | CC-BY-SA 3.0 |
||||||||||||||||
Nasi Goreng | [{'name': 'no_alias'}] | [
"rice"
] | [
"fried rice"
] | [
"Indonesian"
] | [
"Indonesian",
"Malaysian",
"Bruneian",
"Singaporean"
] | [
"Indonesia",
"Malaysia",
"Singapore",
"Brunei",
"Southern Thailand",
"Sri Lanka",
"Suriname",
"Netherlands"
] | [
"Indonesia"
] | South Eastern Asia | nan | nan | nan | nan | The rice dish with pieces of meat and Vegetable added and it can refer simply to fried pre-cooked rice, a meal including stir fried rice in a small amount of cooking oil or margarine, typically spiced with sweet soy sauce, shallot, garlic, ground shrimp paste, tamarind and chilli and accompanied by other ingredients, particularly egg, chicken and prawns. | CC-BY-SA 4.0 | CC-BY 4.0 | CC-BY-SA 3.0 | CC-BY 4.0 | CC-BY 4.0 | CC-BY-SA 4.0 | CC-BY-SA 4.0 | Not supported with pagination yet | null | null |
||||||||||||||
Paella | [{'paɪˈɛlə': 'English'}, {'paˈeɪjə': 'English'}, {'py-EL-ə': 'English'}, {'pah-AY-yə': 'English'}, {'paˈeʎa': 'Valencian'}, {'paˈeʝa': 'Spanish'}] | [
"rice"
] | [
"mixed rice"
] | [
"Spanish"
] | [
"Valencian",
"Spanish"
] | [
"Valencia"
] | [
"Spain"
] | Southern Europe | nan | nan | nan | nan | The dish is traditionally cooked over an open fire with orange tree and pine branches, which add a distinctive smoky flavor. It usually eaten directly from the pan. A cherished layer of scorched rice, called socarrat, forms at the bottom and is enjoyed if not burnt. | CC0 | CC0 | CC-BY-SA 4.0 | CC-BY-SA 4.0 | CC-BY-SA 4.0 | CC-BY-SA 4.0 | CC-BY-SA 4.0 | CC-BY-SA 4.0 |
||||||||||||||||
Arròs negre | [{'Arrós negre': 'Valencian'}, {'arroz negro': 'Spanish'}, {'paella negra': 'not_stated'}] | [
"rice"
] | [
"mixed rice"
] | [
"Spanish"
] | [
"Valencian",
"Catalan"
] | [
"Valencia",
"Catalonia"
] | [
"Spain"
] | Southern Europe | nan | nan | nan | nan | The dish features white rice cooked with squid ink, giving it a dark color and enhancing its seafood flavor. It includes ingredients like squid or cuttlefish, garlic, green cubanelle peppers, sweet paprika, olive oil, and seafood broth. Some variations also include crab and shrimp. | CC-BY-SA 2.0 | CC-BY-SA 2.0 | CC-BY-SA 2.0 | Public domain | CC-BY-SA 2.0 | Public domain | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null |
||||||||||||
Jollof Rice | [{'ceebu jën': 'Wolof'}, {'benachin': 'Wolof'}, {'zaamè': 'Bamanankan'}, {'riz au gras': 'French'}] | [
"rice"
] | [
"fried rice"
] | [
"Senegalese"
] | [
"Nigerian",
"Ghanaian"
] | [
"Nigeria",
"Ghana"
] | [
"Nigeria",
"Ghana"
] | Western Africa | nan | nan | nan | nan | The dish is made with long-grain rice, tomatoes, chilies, onions, spices, and sometimes Vegetable or meat, all cooked in a single pot. | CC-BY-SA 4.0 | CC-BY-SA 4.0 | CC-BY-SA 4.0 | CC-BY-SA 4.0 | CC-BY-SA 4.0 | CC-BY-SA 4.0 | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null |
||||||||||||
Biryani | [{'no_alias': 'not_stated'}] | [
"rice"
] | [
"mixed rice"
] | [
"South Asian"
] | [
"Iranian",
"Iraqi",
"Burmese",
"Thai",
"Malaysian",
"Indian",
"Pakistani",
"Bangladeshi"
] | [
"Iran",
"Iraq",
"Myanmar",
"Thailand",
"Malaysia",
"India",
"Pakistan",
"Bangladesh"
] | [
"Iran",
"Iraq",
"Myanmar",
"Thailand",
"Malaysia",
"India",
"Pakistan",
"Bangladesh"
] | Southern Asia | Western Asia | South Eastern Asia | nan | nan | The dish is a popular South Asian mixed rice dish made with rice, meat (such as chicken, goat, lamb, beef, prawn, or fish), and spices. Vegetarian versions use Vegetable or paneer, and sometimes eggs and potatoes are added. | CC-BY-SA 4.0 | CC-BY-SA 4.0 | CC-BY-SA 4.0 | CC-BY-SA 4.0 | CC-BY-SA 4.0 | CC-BY-SA 4.0 | CC-BY-SA 4.0 | Not supported with pagination yet | null | null |
||||||||||||||
Khao Phat | [{'ข้าวผัด': 'Thai'}, {'khao phat': 'RTGS'}] | [
"rice"
] | [
"fried rice"
] | [
"Thai"
] | [
"Thai"
] | [
"Central Thailand"
] | [
"Thailand"
] | South Eastern Asia | nan | nan | nan | nan | The dish normally contains meat (chicken, shrimp, and crab are all common), egg, onions, garlic and sometimes tomatoes. The seasonings, which may include soy sauce, sugar, salt, possibly some chili sauce, and the ubiquitous nampla (fish sauce), are stir-fried together with the other ingredients. The dish is then plated and served with accompaniments like cucumber slices, tomato slices, lime and sprigs of green onion and coriander, and phrik nampla, a spicy sauce made of sliced chilies, chopped garlic cloves, fish sauce, lime juice and sugar. | CC-BY 2.0 | CC-BY-SA 3.0 | CC-BY-SA 3.0 | CC-BY-SA 3.0 | CC0 | Public domain | CC-BY-SA 3.0 | Not supported with pagination yet | null | null |
||||||||||||||
Hokkien fried rice | [{'Jyutping': 'Cantonese'}, {'translation': 'not_stated', 'Fujian fried rice': 'not_stated'}] | [
"rice"
] | [
"fried rice"
] | [
"Taiwanese"
] | [
"Chinese",
"Taiwanese"
] | [
"China",
"Taiwan"
] | [
"China",
"Taiwan"
] | Eastern Asia | nan | nan | nan | nan | The dish is a fried rice featuring a saucy stir-fried topping on egg fried rice. The topping may include mushrooms, meat, Vegetable, and other ingredients, cooked with water, starch, broth, soy sauce, and oyster sauce. | CC-BY-SA 4.0 | CC-BY-SA 4.0 | CC-BY-SA 4.0 | CC-BY-SA 4.0 | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null |
||||||||
Yin yang fried rice | [{'鴛鴦炒飯': 'Chinese'}, {'yuānyāng chǎofàn': 'not_stated'}, {'jyun1 joeng1 caau2 faan6': 'not_stated'}, {'yuenyeung fried rice': 'English'}, {'yuanyang fried rice': 'English'}] | [
"rice"
] | [
"fried rice"
] | [
"Chinese",
"Cantonese"
] | [
"Chinese",
"Cantonese"
] | [
"Hong Kong"
] | [
"China"
] | Eastern Asia | nan | nan | nan | nan | This dish is a fried rice featuring bechamel sauce and tomato sauce. | CC-BY 2.0 | CC-BY 2.0 | CC-BY 2.0 | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null |
||||||
Chahan | [{'チャーハン': 'Japanese'}, {'炒飯': 'Japanese'}, {'焼飯': 'Japanese'}, {'焼き飯': 'Japanese'}, {'Yakimeshi': 'Japanese'}, {'chǎofàn': 'Chinese'}] | [
"rice"
] | [
"fried rice"
] | [
"Japanese"
] | [
"Japanese"
] | [
"Kobe"
] | [
"Japan"
] | Eastern Asia | nan | nan | nan | nan | The dish is a Japanese fried rice made in a wok with rice and a variety of ingredients, such as scrambled egg, Vegetable, onion, garlic, mushrooms, tofu, pork, and seafood like crab, roe, and shrimp. It's fried using oils like canola, sesame, or sunflower, and seasoned with soy sauce, oyster sauce, sesame oil, salt, and pepper. | CC0 | CC-BY-SA 2.0 | CC-BY 2.0 | CC-BY-SA 4.0 | CC-BY-SA 4.0 | CC-BY-SA 2.0 | CC-BY-SA 2.0 | Not supported with pagination yet | null | null |
||||||||||||||
Omurice | [{'Omu-raisu': 'Japanese'}, {'オムライス': 'Japanese'}] | [
"rice"
] | [
"fried rice"
] | [
"Japanese"
] | [
"Japanese"
] | [
"Ginza",
"Osaka"
] | [
"Japan"
] | Eastern Asia | nan | nan | nan | nan | The dish consists of an omelette made with fried rice and thin, scrambled eggs, usually topped with ketchup. | CC-BY 2.0 | CC0 | CC-BY 2.0 | CC-BY 2.0 | CC-BY 2.0 | CC-BY-SA 2.0 | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null |
||||||||||||
Aligue fried rice | [{'aligue rice': 'not_stated'}, {'taba ng talangka': 'not_stated'}] | [
"rice"
] | [
"fried rice"
] | [
"Filipino"
] | [
"Filipino"
] | [
"Philippines"
] | [
"Philippines"
] | South Eastern Asia | nan | nan | nan | nan | The dish is made by stir-frying pre-cooked rice with crab fat, toasted garlic, spring onions, black pepper, rock salt, and optionally butter. It has a bright orange-yellow color from the crab fat. It can be mixed with seafood like shrimp and squid or served alongside meat dishes. | CC-BY 2.0 | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null |
||
Java rice | [{'yellow fried rice': 'English'}] | [
"rice"
] | [
"fried rice"
] | [
"Filipino"
] | [
"Filipino"
] | [
"Manila"
] | [
"Philippines"
] | South Eastern Asia | nan | nan | nan | nan | The dish is a scoop of white rice served with small portions of various dishes, including meats, Vegetable, peanuts, eggs, and fried shrimp crackers. | CC-BY-SA 3.0 | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null |
||
Sinangag | [{'garlic fried rice': 'English'}, {'garlic rice': 'English'}] | [
"rice"
] | [
"fried rice"
] | [
"Filipino"
] | [
"Filipino"
] | [
"Philippines",
"Indonesia",
"Malaysia",
"Singapore"
] | [
"Philippines",
"Indonesia",
"Malaysia",
"Singapore"
] | South Eastern Asia | nan | nan | nan | nan | The dish is fried rice stir-fried with garlic, using preferably stale rice for a firmer texture. It is garnished with toasted garlic, rock salt, black pepper, and sometimes chopped scallions. The rice grains are ideally loose and not stuck together. | CC0 | CC-BY 2.0 | CC-BY-SA 4.0 | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null |
||||||
Yangzhou Fried Rice | [{'揚州炒飯': 'traditional Chinese'}, {'扬州炒饭': 'simplified Chinese'}, {'Yangzhou fried rice': 'English'}, {'Yangchow fried rice': 'English'}, {'Yeung Chow fried rice': 'English'}, {'Yángzhōu chǎofàn': 'Mandarin'}, {'joeng4 zau1 caau2 faan6': 'Cantonese'}] | [
"rice"
] | [
"fried rice"
] | [
"Chinese"
] | [
"Chinese"
] | [
"Yangzhou",
"China"
] | [
"China"
] | Eastern Asia | nan | nan | nan | nan | The egg fried rice with mixed Vegetable and two forms of protein, typically pork and shrimp with scallions. | CC-BY-SA 4.0 | CC-BY-SA 2.0 | CC-BY-SA 4.0 | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null |
||||||
Donburi | [{'丼': 'Japanese'}, {'-don': 'Japanese'}, {'domburi': 'Japanese'}, {'丼鉢': 'Japanese'}, {'丼物': 'Japanese'}] | [
"rice"
] | [
"rice bowl"
] | [
"Japanese"
] | [
"Japanese"
] | [
"Japan"
] | [
"Japan"
] | Eastern Asia | nan | nan | nan | nan | The rice-bowl dish consisting of fish, meat, Vegetable or other ingredients simmered together and served over rice. | CC-BY-SA 2.0 | CC-BY-SA 2.0 | CC-BY-SA 2.0 | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null |
||||||
Akhni | [{}] | [
"rice"
] | [
"mixed rice"
] | [
"Bangladeshi"
] | [
"Bangladeshi"
] | [
"Chittagong",
"Sylhet"
] | [
"Bangladesh"
] | Southern Asia | nan | nan | nan | nan | The mixed rice and meat dish, a variant of pilaf. | CC-BY-SA 4.0 | CC-BY-SA 4.0 | CC-BY-SA 4.0 | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null |
||||||
Akki rotti | [] | [
"rice",
"bread"
] | [
"rice",
"bread"
] | [
"Canarese"
] | [
"Canarese"
] | [
"Karnataka"
] | [
"India"
] | Southern Asia | nan | nan | nan | nan | The dish is a rice-based flatbread made from rice flour. | CC-BY-SA 4.0 | CC-BY-SA 4.0 | CC-BY-SA 4.0 | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null |
||||||
Ampaw | [{'ampao': 'Filipino'}, {'arroz inflado': 'Filipino'}, {'pop rice': 'English'}, {'puffed rice': 'English'}, {'ampáw': 'Filipino'}, {'ampáw na mais': 'Filipino'}] | [
"rice",
"dessert"
] | [
"puffed rice"
] | [
"Filipino"
] | [
"Filipino"
] | [
"Visayas"
] | [
"Philippines"
] | South Eastern Asia | nan | nan | nan | nan | The dish is made from cooked white rice, which is dried in the sun for around four hours. The rice is then fried in hot oil until puffed, and the oil is drained. The sugar glazing is prepared separately with muscovado sugar or molasses, salt, butter, and vinegar or calamansi juice. The glazing is poured over the puffed rice and mixed until evenly coated. Once cooled, it is shaped into blocks or balls before hardening. | CC0 | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null |
||
Appam | [{'no_alias': []}] | [
"pancake"
] | [
"thin pancake"
] | [
"Indian",
"Sri Lankan"
] | [
"Indian",
"Sri Lankan",
"Southeast Asian"
] | [
"Tamil Nadu",
"Kerala",
"Sri Lanka"
] | [
"India",
"Sri Lanka"
] | Southern Asia | nan | nan | nan | nan | The dish is made with a fermented rice batter and coconut milk. They’re cooked in a deep pan like a wok, giving them their unique shape. | CC-BY-SA 4.0 | CC-BY-SA 4.0 | CC-BY 3.0 | CC-BY-SA 4.0 | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null |
||||||||
Arancini | [{'Arancini (UK)': 'English'}, {'Arancini (US)': 'English'}, {'arancina': 'Italian'}, {'ô burru': 'Sicilian'}, {'no_alias': 'not_stated'}] | [
"rice"
] | [
"rice ball"
] | [
"Italian"
] | [
"Italian"
] | [
"Sicily"
] | [
"Italy"
] | Southern Europe | nan | nan | nan | nan | The dish consists of rice balls that are stuffed, coated with breadcrumbs, and deep-fried. Common fillings include ragù made with slow-cooked meat and tomato sauce, mozzarella or caciocavallo cheese, and peas. Another variation is filled with ham, mozzarella, or béchamel sauce. | Public domain | CC-BY-SA 4.0 | CC-BY-SA 4.0 | CC-BY-SA 4.0 | CC-BY-SA 3.0 | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null |
||||||||||
Arem-arem | [{'lontong isi': 'not_stated'}] | [
"rice"
] | [
"rice cake"
] | [
"Indonesian"
] | [
"Indonesian"
] | [
"Java"
] | [
"Indonesia"
] | South Eastern Asia | nan | nan | nan | nan | The dish is a compressed rice cake in a banana leaf, filled with diced Vegetable, tempeh, or oncom. It can also be filled with minced meat or beef floss and is eaten as a snack. | CC-BY-SA 4.0 | CC-BY-SA 3.0 | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null |
||||
Arroz caldoso | [{'no_alias': []}] | [
"rice",
"soup"
] | [
"rice soup"
] | [
"Spanish"
] | [
"Spanish"
] | [
"Spain"
] | [
"Spain"
] | Southern Europe | nan | nan | nan | nan | The dish consists of rice cooked in broth, with various seasonings and ingredients. The recipe varies by region, ranging from a risotto-like consistency to a rice soup or a dish resembling paella. | CC-BY-SA 4.0 | CC-BY 3.0 | CC-BY-SA 3.0 | CC-BY-SA 4.0 | CC-BY-SA 4.0 | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null |
||||||||||
Arroz chaufa | [{'chaufa': 'not_stated'}] | [
"rice"
] | [
"fried rice"
] | [
"Chinese Peruvian"
] | [
"Chinese Peruvian"
] | [
"Peru"
] | [
"Peru"
] | South America | nan | nan | nan | nan | The dish is a fried rice mix with Vegetable, typically including scallions, eggs, and chicken. It’s cooked quickly at high heat, often in a wok, with soy sauce and oil. | CC-BY 2.0 | Public domain | CC-BY-SA 4.0 | Public domain | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null |
||||||||
Arroz con gandules | [{'name': 'no_alias'}] | [
"rice"
] | [
"fried rice"
] | [
"Puerto Rican"
] | [
"Puerto Rican"
] | [
"Greater Antilles"
] | [
"Puerto Rico"
] | Caribbean | nan | nan | nan | nan | The dish is a flavorful rice dish seasoned with sofrito, featuring pigeon peas, meats like ham or chorizo, and annatto oil for color. It is traditionally cooked for special occasions, often with a plantain leaf to enhance the aroma and flavor. | Public domain | CC-BY 2.0 | CC-BY-SA 2.0 | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null |
||||||
Arroz con huevo frito | [{'no_alias': 'not_stated'}] | [
"rice"
] | [
"mixed rice"
] | [
"Central American",
"South American"
] | [
"Central American",
"South American"
] | [
"Central America",
"South America"
] | [
"United States"
] | Northern America | nan | nan | nan | nan | The dish is made with rice with fried egg. | CC-BY-SA 4.0 | CC-BY-SA 4.0 | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null |
||||
Arroz con maiz | [{'name': 'John Doe', 'age': 'not_stated'}, {'name': 'Jane Smith', 'age': 'not_stated'}, {'name': 'Emily Davis', 'age': 'not_stated'}, {'city': 'not_stated'}, {'New York': 'not_stated'}, {'Los Angeles': 'not_stated'}, {'Chicago': 'not_stated'}] | [
"rice"
] | [
"mixed rice"
] | [
"Latin American"
] | [
"Latin American"
] | [
"Cuba",
"Dominican Republic",
"Venezuela",
"Puerto Rico"
] | [
"Cuba",
"Dominican Republic",
"Venezuela",
"Puerto Rico"
] | Caribbean | South America | nan | nan | nan | The dish is made with rice and corn cooked in one pot. | CC-BY 2.0 | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null |
||
Arroz con pollo | [{'locrio de pollo': 'Spanish'}, {'lokri': 'not_stated'}, {'locreo': 'not_stated'}] | [
"rice"
] | [
"mixed rice"
] | [
"Latin American"
] | [
"Latin American"
] | [
"Spain"
] | [
"Spain"
] | Southern Europe | nan | nan | nan | nan | The dish consists of chicken cooked with rice, onions, saffron, and a potential plethora of other grains or Vegetable. | CC-BY-SA 2.5 | CC-BY-SA 4.0 | CC-BY-SA 4.0 | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null |
||||||
Arroz de lisa | nan | [
"rice"
] | [
"mixed rice"
] | [
"Colombian"
] | [
"Colombian"
] | [
"Colombia"
] | [
"Colombia"
] | South America | nan | nan | nan | nan | The dish is made with mullet, typically including Vegetable, and spices. It is usually served in a leaf with minced chives, accompanied by bollo, avocado salad, and guarapo. | CC-BY-SA 4.0 | CC-BY-SA 3.0 | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null |
||||
Baghali polo | [{'section': 'not_stated'}] | [
"rice"
] | [
"mixed rice"
] | [
"Iranian"
] | [
"Iranian"
] | [
"Iran"
] | [
"Iran"
] | Southern Asia | nan | nan | nan | nan | The dish consists of rice, fava beans and dill. It is made by cooking rice and green broad beans in boiling water. When cooked, the rice and beans are layered with dill in a pan, and everything is baked in an oven until ready. Saffron water can also be added to the rice.[1] It is typically served with meat. Like other Iranian traditional foods, the dish may be served at special occasions and family gatherings. | CC-BY-SA 4.0 | CC-BY-SA 3.0 | CC-BY-SA 3.0 | CC-BY 2.0 | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null |
||||||||
Balao-balao | [{'burong hipon': 'not_stated'}] | [
"rice"
] | [
"mixed rice",
"shrimp"
] | [
"Filipino"
] | [
"Filipino"
] | [
"Pampanga",
"Bulacan",
"Central Luzon"
] | [
"Philippines"
] | South Eastern Asia | nan | nan | nan | nan | The dish is a condiment of cooked rice and whole raw shrimp fermented with salt and angkak.Once stir-fried, it can be eaten as is with rice or used as a dipping sauce for grilled or fried dishes. | CC-BY-SA 4.0 | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null |
||
Bannu pulao | [{'بنوں پلاؤ': 'Urdu'}, {'بنو پلاوو': 'Pashto'}, {'Banuse pulao': 'English'}, {'بنوڅۍ پلاوو': 'Pashto'}] | [
"rice"
] | [
"mixed rice"
] | [
"Pakistani"
] | [
"Pashtun"
] | [
"Pakistan",
"United Arab Emirates",
"Saudi Arabia"
] | [
"Pakistan",
"United Arab Emirates",
"Saudi Arabia"
] | Southern Asia | Western Asia | nan | nan | nan | The dish is made with beef, rice, spices, and stock. The beef is cooked with bones and marrow, which gives the dish a rich and flavorful taste. The rice is cooked separately with ghee, salt, and whole spices. The dish is served with a garnish of onions, green chilies, and lemon wedges. | CC-BY-SA 4.0 | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null |
||
Bánh chưng | [{'name': 'no_alias'}] | [
"rice"
] | [
"rice roll"
] | [
"Vietnamese"
] | [
"Vietnamese"
] | [
"Vietnam"
] | [
"Vietnam"
] | South Eastern Asia | nan | nan | nan | nan | The dish is made from glutinous rice, mung beans, pork and other ingredients. | CC-BY-SA 4.0 | CC-BY 2.0 | CC-BY-SA 3.0 | CC-BY-SA 4.0 | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null |
||||||||
Bah-oân | [{'肉圓': 'Chinese'}, {'ròuyuán': 'pinyin'}, {'jou4-yüan2': 'Wade–Giles'}, {'bah-oân': 'Pe̍h-ōe-jī'}, {"'meat circle'": 'English'}] | [
"dim sum",
"dough"
] | [
"dumpling"
] | [
"Taiwanese"
] | [
"Taiwanese"
] | [
"Taiwan",
"China"
] | [
"Taiwan",
"China"
] | Eastern Asia | nan | nan | nan | nan | The dish is a disk-shaped translucent dough 6–8 cm diameter made of sweet potato starch filled with savory stuffing and served with sweet and savory sauce. | CC-BY 3.0 | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null |
||
Baye baye | [{'no_alias': 'not_stated'}] | [
"rice"
] | [
"rice cake"
] | [
"Filipino"
] | [
"Filipino"
] | [
"Pavia",
"Iloilo"
] | [
"Philippines"
] | South Eastern Asia | nan | nan | nan | nan | The dish is made from grated young coconut mixed with either newly harvested rice (pinipig) or corn and shaped into patties. | CC-BY-SA 4.0 | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null |
||
Bhakri | [{'bhākri': 'not_stated'}, {'bhākkari': 'not_stated'}, {'bhākari': 'not_stated'}, {'bhākhri': 'not_stated'}, {'bhākhari': 'not_stated'}] | [
"bread"
] | [
"flatbread"
] | [
"Indian"
] | [
"Gujarati",
"Maharashtrian",
"Rajasthan",
"Karnataka"
] | [
"Gujarat",
"Maharashtra",
"Rajasthan",
"Karnataka"
] | [
"India"
] | Southern Asia | nan | nan | nan | nan | The dish is a round flatbread. It is coarser than a regular wheat flatbread. It can be either soft or hard in texture. | CC-BY-SA 4.0 | CC-BY-SA 4.0 | CC-BY-SA 4.0 | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null |
||||||
Bibimbap | [{'비빔밥': 'Korean'}, {'bi bim bap': 'not_stated'}, {'bi bim bop': 'not_stated'}] | [
"rice"
] | [
"mixed rice"
] | [
"Korean"
] | [
"Korean"
] | [
"Jeonju",
"Jinju",
"Tongyeong"
] | [
"Korea"
] | Eastern Asia | nan | nan | nan | nan | The dish is served as a bowl of warm white rice topped with namul and gochujang. Egg and sliced meat are common additions, stirred together thoroughly just before eating. | CC-BY-SA 2.0 | CC-BY 2.0 | CC0 | CC0 | CC-BY 2.0 | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null |
||||||||||
Bibingka | [{'bingka': 'not_stated'}] | [
"dessert"
] | [
"rice cake"
] | [
"Filipino"
] | [
"Filipino"
] | [
"Philippines",
"Visayas",
"Mindanao"
] | [
"Philippines"
] | South Eastern Asia | nan | nan | nan | nan | The dish is a type of baked rice cake that is traditionally cooked in a terracotta oven lined with banana leaves and is usually eaten for breakfast or as mid-afternoon snack especially during the Christmas season. | CC-BY-SA 4.0 | CC-BY 2.0 | CC-BY-SA 4.0 | CC-BY 2.0 | CC0 | CC0 | CC-BY-SA 4.0 | Not supported with pagination yet | null | null |
||||||||||||||
Biko | [{"name": "no_alias"}] | [
"dessert"
] | [
"rice cake"
] | [
"Filipino"
] | [
"Filipino"
] | [
"Philippines"
] | [
"Philippines"
] | South Eastern Asia | nan | nan | nan | nan | The dish is made of coconut milk, brown sugar, and sticky rice.It is usually topped with the coconut curds or the syrupy caramel-like variant. | CC0 | CC0 | CC0 | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null |
||||||
Binignit | [{'giná-tan': 'Bikolano'}, {'tabirák': 'Mindanao Cebuano'}, {'alpahor': 'Chavacano'}, {'wit-wit': 'Hiligaynon'}, {'ginettaán': 'Ilokano'}, {'tambo-tambong': 'Ilokano'}, {'paradusdos': 'Ilokano'}, {'ginat-an': 'Waray'}, {'ginat-ang lugaw': 'Hiligaynon/Ilonggo'}, {'kamlo': 'Western Iloilo'}, {'scramble': 'Tuguegarao City'}, {'linugaw': 'Bacolod'}, {'eangkuga': 'Akeanons'}, {'Hiligaynon/Ilonggo': 'not_stated'}, {'Western Iloilo': 'not_stated'}, {'Tuguegarao City': 'not_stated'}, {'Bacolod': 'not_stated'}, {'Akeanons': 'not_stated'}] | [
"dessert"
] | [
"dessert soup"
] | [
"Filipino"
] | [
"Visayan"
] | [
"Visayas",
"Philippines",
"Mindanao"
] | [
"Philippines"
] | South Eastern Asia | nan | nan | nan | nan | The dish is traditionally made with glutinous rice cooked in coconut milk with various slices of bananas, taro, ube, and sweet potato, among other ingredients. | CC0 | CC-BY-SA 3.0 | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null |
||||
Bisi Bele Bath | [{'section': 'not_stated'}] | [
"rice"
] | [
"mixed rice"
] | [
"Indian"
] | [
"Karnataka"
] | [
"Karnataka"
] | [
"India"
] | Southern Asia | nan | nan | nan | nan | The dish is a spicy, rice-based dish. It involves the use of a spicy masala (huliyanna), toor dal (a type of lentil), rice, ghee and Vegetable.Spices like nutmeg, asafoetida, curry leaves and tamarind pulp contribute to its unique flavour and taste. | CC-BY-SA 3.0 | CC-BY-SA 3.0 | CC-BY-SA 4.0 | CC-BY-SA 4.0 | CC-BY-SA 4.0 | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null |
||||||||||
Bhel puri | [{'no_alias': 'not_stated'}] | [
"snack"
] | [
"chaat"
] | [
"Indian"
] | [
"Maharashtrian",
"Nepalese",
"Gujarati",
"Odia",
"Bengali",
"Mysuru",
"Karnataka"
] | [
"Maharashtra",
"Nepal",
"Gujarat",
"Odisha",
"Bengal",
"Mysuru",
"Karnataka"
] | [
"India"
] | Southern Asia | nan | nan | nan | nan | The dish is made of puffed rice, crumbled crunchy puri, onions, cilantro and tossed with two chutneys: a green spicy cilantro chutney and a brown tangy tamarind chutney. | CC0 | CC-BY-SA 2.0 | CC-BY-SA 4.0 | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null |
||||||
Bokkeum-bap | [{'Bokkeum-bap': 'Korean'}] | [
"rice"
] | [
"fried rice"
] | [
"Korean"
] | [
"Korean"
] | [
"Korea"
] | [
"Korea"
] | Eastern Asia | nan | nan | nan | nan | The dish is made by stir-frying cooked rice with other ingredients in oil. It is a popular end-of-meal add-on.after eating main dishes cooked on a tabletop stove,then cooked rice along with seaweed flakes and sesame oil will be added directly into the remains of the main dish, stir-fried and scorched. | CC0 | CC0 | CC-BY 4.0 | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null |
||||||
Boudin | [{'no_alias': 'not_stated'}] | [
"meat"
] | [
"sausage"
] | [
"French",
"Luxembourgish",
"Belgian",
"Swiss",
"Québec",
"Acadian",
"Aostan",
"Louisiana Creole",
"Cajun"
] | [
"French",
"Luxembourgish",
"Belgian",
"Swiss",
"Québec",
"Acadian",
"Aostan",
"Louisiana Creole",
"Cajun"
] | [
"France",
"Luxembourg",
"Belgium",
"Switzerland",
"Québec",
"Acadia",
"Aosta",
"Louisiana"
] | [
"France",
"Luxembourg",
"Belgium",
"Switzerland",
"Canada",
"United States",
"Italy"
] | Western Europe | Northern America | Southern Europe | nan | nan | The dish is essentially pig’s guts filled with blood and other ingredients, such as onions, spinach, etc. | CC-BY 2.0 | CC-BY 2.0 | CC-BY 2.0 | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null |
||||||
Bubur ayam | [{'no_alias': []}] | [
"rice"
] | [
"porridge"
] | [
"Indonesian"
] | [
"Indonesian"
] | [
"Indonesia"
] | [
"Indonesia"
] | South Eastern Asia | nan | nan | nan | nan | The dish is rice congee with shredded chicken, served with condiments like chopped scallion, crispy fried shallot, celery, preserved Vegetable, fried soybean, crullers, and soy sauce. It is sometimes topped with yellow chicken broth and crackers | CC-BY 3.0 | CC-BY-SA 4.0 | CC-BY-SA 4.0 | CC-BY-SA 4.0 | CC-BY-SA 4.0 | CC-BY-SA 4.0 | CC-BY 3.0 | Not supported with pagination yet | null | null |
||||||||||||||
Burasa | [{'no_alias': []}] | [
"rice"
] | [
"rice roll"
] | [
"Indonesian"
] | [
"Minahasan",
"Indonesian",
"Malaysian"
] | [
"South Sulawesi",
"Johor",
"Selangor",
"Sabah",
"Sarawak"
] | [
"Indonesia",
"Malaysia"
] | South Eastern Asia | nan | nan | nan | nan | The dish is an Indonesian rice dumpling, cooked with coconut milk packed inside a banana leaf pouch. | CC-BY-SA 3.0 | CC-BY-SA 4.0 | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null |
||||
Burong isda | [{'Burong hipon': 'not_stated'}, {'Balao-balao': 'not_stated'}, {'burong bangus': 'not_stated'}] | [
"fish"
] | [
"pickled fish"
] | [
"Filipino"
] | [
"Filipino"
] | [
"Central Luzon"
] | [
"Philippines"
] | South Eastern Asia | nan | nan | nan | nan | The dish consisting of cooked rice and raw filleted fish fermented with salt and angkak (red yeast rice) for around a week. | CC0 | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null |
||
Pe htaw bhut htamin | [{'ထောပတ်ထမင်း': 'Burmese'}, {'butter rice': 'English'}, {'butter and lentil rice': 'English'}] | [
"rice"
] | [
"mixed rice"
] | [
"Burmese"
] | [
"Burmese"
] | [
"Myanmar"
] | [
"Myanmar"
] | South Eastern Asia | nan | nan | nan | nan | The dish is a festive rice dish, typically associated with celebratory occasions like wedding receptions or almsgiving feasts. The rice dish is typically paired with a traditional chicken or mutton curry. It uses long-grained paw hsan hmwe or basmati rice, and in its most basic form, is cooked with butter, lentils, and bay leaves.Cashew nuts and raisins may be added, and the dish can be spiced with cinnamon sticks, cardamom pods or cloves, and garnished with fried golden onions to serve. | CC-BY 2.0 | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null |
||
Cabidela | [{'arroz de cabidela': 'not_stated'}, {'pato de cabidela': 'not_stated'}, {'pato à cabidela': 'not_stated'}] | [
"stew"
] | [
"chicken stew"
] | [
"Portuguese"
] | [
"Portuguese"
] | [
"Minho"
] | [
"Portugal"
] | Southern Europe | nan | nan | nan | nan | The dish is made with poultry, usually a Rooster (chicken). The particularity of the dish is that the hen's blood is added almost at the end, mixed with vinegar (so it doesn't clot) while the rice is boiling. | CC-BY-SA 4.0 | CC-BY-SA 3.0 | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null |
||||
Champorado | [{'champorado': 'Spanish'}, {'tsampurado': 'not_stated'}] | [
"rice"
] | [
"porridge"
] | [
"Filipino"
] | [
"Filipino"
] | [
"Philippines"
] | [
"Philippines"
] | South Eastern Asia | nan | nan | nan | nan | The dish is traditionally made by boiling sticky rice with tablea (traditional tablets of pure ground roasted cocoa beans). It can be served hot or cold, usually for breakfast or merienda, with a drizzle of milk (or coconut milk) and sugar to taste. It is usually eaten as is, but a common pairing is with salted dried fish (daing or tuyo). | CC-BY 2.0 | CC0 | CC0 | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null |
||||||
Chao | [{'Cháo hoa': 'Vietnamese'}] | [
"rice"
] | [
"porridge"
] | [
"Vietnamese"
] | [
"Vietnamese"
] | [
"Vietnam"
] | [
"Vietnam"
] | South Eastern Asia | nan | nan | nan | nan | The dish is a form of savoury rice porridge made by boiling rice in a large amount of water until the rice softens. It is is sometimes cooked with pandan leaves or Asian mung bean. It is a simple breakfast food eaten with pickled Vegetable or fermented tofu. | CC-BY-SA 3.0 | CC-BY-SA 3.0 | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null |
||||
Chazuke | [{'Chazuke': 'Japanese'}, {'茶漬け': 'Japanese'}, {'Ochazuke': 'Japanese'}, {'お茶漬け': 'Japanese'}, {'Bubuzuke': 'Japanese'}, {'ぶぶ漬け': 'Japanese'}] | [
"rice"
] | [
"mixed rice"
] | [
"Japanese"
] | [
"Japanese"
] | [
"Japan"
] | [
"Japan"
] | Eastern Asia | nan | nan | nan | nan | The dish is made by pouring green tea, dashi, or hot water over cooked rice. This dish provides a way to use leftover rice as a quick snack because it is easy to make. | CC-BY 2.0 | CC-BY 2.0 | CC-BY 2.0 | CC-BY 2.0 | CC-BY-SA 2.0 | CC-BY 2.0 | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null |
||||||||||||
Chelow | [{'no_alias': 'not_stated'}] | [
"rice"
] | [
"mixed rice"
] | [
"Iranian"
] | [
"Iranian",
"Persian"
] | [
"Iran"
] | [
"Iran"
] | Southern Asia | nan | nan | nan | nan | The dish is made with rice that is carefully prepared through soaking and parboiling, at which point the water is drained and the rice is steamed. This method results in an exceptionally fluffy rice with the grains separated and not sticky; it also results in a golden rice crust at the bottom of the pot. | CC-BY-SA 3.0 | CC-BY-SA 3.0 | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null |
||||
Chiayi turkey rice | [{'嘉義火雞肉飯': 'Chinese'}] | [
"rice"
] | [
"mixed rice"
] | [
"Taiwanese"
] | [
"Taiwanese"
] | [
"Chiayi County"
] | [
"Taiwan"
] | Eastern Asia | nan | nan | nan | nan | The dish is a bowl of rice with shredded turkey layered on top, often accompanied by pickled radish. The rice is drizzled with a kind of gravy made from the turkey drippings and soy sauce. | CC-BY 2.0 | CC-BY-SA 4.0 | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null |
||||
Chitranna | [{'Lemon rice': 'English'}, {'ಚಿತ್ರಾನ್ನ': 'Kannada'}] | [
"rice"
] | [
"mixed rice"
] | [
"Indian"
] | [
"South Indian",
"Karnataka"
] | [
"South India",
"Karnataka"
] | [
"India"
] | Southern Asia | nan | nan | nan | nan | The dish is prepared by mixing cooked rice with a special seasoning called Oggarane or Gojju. Characteristic for the seasoning are mustard seeds, fried lentils, peanuts, curry leaves, chillies, lemon juice and other optional items such as scrapes of unripe mango. | CC-BY-SA 4.0 | CC-BY-SA 4.0 | CC-BY-SA 4.0 | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null |
||||||
Cifantuan | [{'chi faan': 'not_stated'}, {'fantuan': 'not_stated'}] | [
"rice"
] | [
"rice ball"
] | [
"Chinese"
] | [
"Shanghai",
"Hubei",
"Taiwanese",
"Hong Kong"
] | [
"Shanghai",
"Hubei",
"Taiwan",
"Hong Kong"
] | [
"China"
] | Eastern Asia | nan | nan | nan | nan | The dish is made by tightly wrapping a piece of youtiao (fried dough) with glutinous rice. It is usually eaten as breakfast together with sweetened or savory soy milk. | CC-BY-SA 3.0 | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null |
||
Claypot rice | [{'煲仔飯': 'not_stated'}, {'bou1 zai2 faan6': 'not_stated'}] | [
"rice"
] | [
"mixed rice"
] | [
"Chinese"
] | [
"Chinese"
] | [
"Guangdong",
"Hong Kong"
] | [
"China",
"Indonesia",
"Singapore",
"Thailand"
] | South Eastern Asia | Eastern Asia | nan | nan | nan | The dish is made with cooked rice, finished in a claypot with other ingredients that flavor the rice. It is often served with chicken, sausage, and Vegetable. | CC-BY-SA 3.0 | CC-BY-SA 4.0 | CC-BY-SA 4.0 | CC-BY-SA 4.0 | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null |
||||||||
Cơm tấm | [{'Cơm tấm Sài Gòn': 'not_stated'}] | [
"rice"
] | [
"mixed rice"
] | [
"Vietnamese"
] | [
"Southern Vietnamese"
] | [
"Southern Vietnam"
] | [
"Vietnam"
] | South Eastern Asia | nan | nan | nan | nan | The dish is made of rice with fractured rice grains. | CC-BY-SA 3.0 | CC-BY-SA 4.0 | CC0 | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null |
||||||
Curd rice | [{'no_alias': 'not_stated'}] | [
"rice"
] | [
"porridge",
"yoghurt rice"
] | [
"Indian"
] | [
"South Indian"
] | [
"Tamil Nadu",
"Kerala",
"Karnataka",
"Telangana",
"Andhra Pradesh"
] | [
"India"
] | Southern Asia | nan | nan | nan | nan | The dish combining steamed white rice and yogurt. | CC-BY-SA 4.0 | CC-BY-SA 4.0 | CC-BY-SA 4.0 | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null |
||||||
Dal bhat | [{'दाल भात तरकारी': 'Nepali'}, {'ডাল ভাত তরকারি': 'Bengali'}] | [
"rice"
] | [
"mixed rice"
] | [
"Indian Subcontinent"
] | [
"Indian",
"Bangladeshi",
"Nepalese",
"Bhutanese",
"Sri Lankan",
"Trinidadian",
"Guyanese",
"Surinamese",
"Jamaican",
"Mauritian",
"Fijian"
] | [
"Eastern India",
"Indian Subcontinent"
] | [
"India",
"Bangladesh",
"Nepal",
"Bhutan",
"Sri Lanka",
"Trinidad and Tobago",
"Guyana",
"Suriname",
"Jamaica",
"Mauritius",
"Fiji"
] | Caribbean | Eastern Africa | South America | Southern Asia | Melanesia | The dish consists of steamed rice and a cooked lentil or other pulses stew called dal. | CC-BY-SA 4.0 | CC-BY-SA 4.0 | CC-BY-SA 4.0 | CC-BY-SA 4.0 | CC-BY-SA 4.0 | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null |
||||||||||
Dirty rice | [{'chicken and rice': 'not_stated'}, {'Cajun rice': 'not_stated'}, {'rice dressing': 'not_stated'}] | [
"rice"
] | [
"mixed rice"
] | [
"Louisiana Creole"
] | [
"South American"
] | [
"Louisiana Creole"
] | [
"United States"
] | Northern America | nan | nan | nan | nan | The dish is made from white rice which gets a "dirty" color from being cooked with small pieces of pork, beef or chicken, green bell pepper, celery, and onion, and spiced with cayenne and black pepper. Parsley and chopped green onions are common garnishes. | CC-BY 2.0 | CC-BY-SA 2.0 | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null |
||||
Dolma | [{'mahshi yabraq': 'Arabic'}, {'mahshi brag': 'Arabic'}] | [
"vegetable",
"seafood",
"fruit"
] | [
"stuffed dishes"
] | [
"Ottoman"
] | [
"Ottoman",
"Iranian"
] | [
"Eastern Mediterranean",
"Balkans",
"Levant",
"Turkey",
"South Caucasus",
"Iraq",
"Iran",
"Central Asia",
"Algeria",
"Egypt",
"Libya"
] | [
"Turkey",
"Iraq",
"Iran",
"Algeria",
"Egypt",
"Libya",
"Syria",
"Lebanon",
"Jordan",
"Israel",
"Palestine",
"Greece",
"Cyprus",
"Bulgaria",
"North Macedonia",
"Albania",
"Montenegro",
"Serbia",
"Bosnia and Herzegovina",
"Croatia"
] | Southern Asia | Eastern Europe | Northern Africa | Western Asia | Southern Europe | The dish is typically made with a filling of rice, minced meat, offal, seafood, fruit, or any combination of these inside a vegetable or a leaf wrapping. | CC-BY-SA 3.0 | CC-BY-SA 4.0 | CC-BY-SA 3.0 | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null |
||||||
Espasol | [{'no_alias': 'not_stated'}] | [
"rice"
] | [
"rice cake"
] | [
"Filipino"
] | [
"Laguna"
] | [
"Laguna"
] | [
"Philippines"
] | South Eastern Asia | nan | nan | nan | nan | The dish is made from glutinous rice flour cooked in coconut milk and sweetened coconut strips and, afterwards, dusted or coated with toasted rice flour. | CC0 | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null |
||
Étouffée | [{'étouffée': 'Finnish'}, {'etouffee': 'not_stated'}, {'AY-too-FAY': 'English'}, {'no_alias': 'not_stated'}] | [
"rice"
] | [
"mixed rice"
] | [
"American"
] | [
"Louisiana"
] | [
"Louisiana"
] | [
"United States"
] | Northern America | nan | nan | nan | nan | The dish is made from shellfish, simmered in a sauce made from a light or blond roux, served over rice. It is most commonly made with crab, shrimp or crawfish. | CC-BY 2.0 | CC-BY-SA 2.0 | CC-BY 2.0 | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null |
||||||
Gaifan | [{'Gaifan': 'English'}, {'盖饭': 'Chinese'}, {'蓋飯': 'Chinese'}, {'gaijiaofan': 'English'}, {'蓋澆飯': 'Chinese'}, {'盖浇饭': 'Chinese'}, {'no_alias': 'not_stated'}] | [
"rice"
] | [
"mixed rice"
] | [
"Chinese"
] | [
"Chinese"
] | [
"China"
] | [
"China"
] | Eastern Asia | nan | nan | nan | nan | The dish consists of a fish, meat, or vegetable topping served over rice. The dish can be either freshly cooked or previously cooked, such as char siu. | CC-BY 2.0 | CC-BY-SA 4.0 | CC-BY-SA 4.0 | CC-BY-SA 4.0 | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null |
||||||||
Gallo pinto | [{"name": "no_alias"}] | [
"rice"
] | [
"mixed rice"
] | [
"Nicaraguan",
"Costa Rican"
] | [
"Nicaraguan",
"Costa Rican"
] | [
"Central America"
] | [
"Nicaragua",
"Costa Rica"
] | Central America | nan | nan | nan | nan | The dish consisting of rice and beans as a base. The beans are quickly cooked until the juice is almost consumed, then combined with prepared rice and other ingredients such as cooked oregano, bell peppers, coriander, chopped onions, and garlic. | CC-BY-SA 4.0 | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null |
||
Ginataang mais | [{'lugaw na mais': 'not_stated'}, {'lelut mais': 'Kapampangan'}] | [
"rice"
] | [
"porridge",
"dessert"
] | [
"Filipino"
] | [
"Filipino"
] | [
"Philippines"
] | [
"Philippines"
] | South Eastern Asia | nan | nan | nan | nan | The dish is made by boiling glutinous rice until almost done. Sweet corn, coconut milk, and sugar are then added and the heat lowered shortly before the rice is fully cooked. It is eaten warm in colder months, but can also be eaten cold during summer. | CC-BY 2.0 | CC0 | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null |
||||
Ginataang munggo | [{'lelot balatung': 'not_stated'}, {'tinutungang munggo': 'not_stated'}] | [
"rice"
] | [
"porridge",
"dessert"
] | [
"Filipino"
] | [
"Filipino"
] | [
"Philippines"
] | [
"Philippines"
] | South Eastern Asia | nan | nan | nan | nan | The dish is a glutinous rice gruel dessert with toasted mung beans, coconut milk, and sugar. It is typically flavored with vanilla or pandan leaves. Corn and fruits like jackfruit or banana may also be added. | CC-BY-SA 4.0 | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null |
||
Gimbap | [{'김밥': 'Korean'}, {'Gimbap': 'English'}, {'Kimbap': 'English'}] | [
"rice"
] | [
"rice roll"
] | [
"Korean"
] | [
"Korean"
] | [
"Korea"
] | [
"Korea"
] | Eastern Asia | nan | nan | nan | nan | The dish is made from cooked rice, Vegetable, fish, and meat rolled in gim—dried sheets of seaweed—and served in bite-sized slices. | CC0 | CC-BY 2.0 | CC-BY-SA 2.0 | CC-BY-SA 4.0 | CC-BY-SA 3.0 | CC0 | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null |
||||||||||||
Goto | [{'arroz caldo con goto': 'Spanish'}, {'arroz con goto': 'Spanish'}, {'goto': 'Tagalog'}, {'牛肚': 'Hokkien'}] | [
"rice"
] | [
"porridge"
] | [
"Filipino"
] | [
"Luzon"
] | [
"Luzon"
] | [
"Philippines"
] | South Eastern Asia | nan | nan | nan | nan | The dish is cooked with beef tripe, ginger and garnished with toasted garlic, scallions, black pepper, and chicharon. It is usually served with calamansi, soy sauce, or fish sauce as condiments, as well as a hard-boiled egg. | Public domain | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null |
||
Gumbo | [{'Gum-bo': 'Louisiana Creole'}] | [
"stew"
] | [
"meat stew",
"seafood stew"
] | [
"American"
] | [
"Louisiana"
] | [
"Louisiana"
] | [
"United States"
] | Northern America | nan | nan | nan | nan | The dish consists primarily of a strongly flavored stock, meat or shellfish (or sometimes both), a thickener, celery, bell peppers, and onions. The okra or filé powder often used as thickener. | CC-BY-SA 3.0 | Public domain | CC-BY-SA 3.0 | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null |
||||||
Hainanese chicken rice | [{'Wenchang chicken': 'Chinese'}, {'Wenchang chicken rice': 'Chinese'}, {'文昌雞': 'Chinese'}, {'no_alias': 'not_stated'}] | [
"rice",
"chicken"
] | [
"coconut rice",
"mixed rice"
] | [
"Singaporean"
] | [
"Singaporean",
"Chinese",
"Hainanese"
] | [
"Singapore"
] | [
"Singapore",
"Indonesia",
"Thailand",
"Malaysia",
"Vietnam",
"Cambodia"
] | South Eastern Asia | nan | nan | nan | nan | The dish is poached chicken served with seasoned rice, accompanied by chili sauce and usually garnished with cucumber. | CC-BY-SA 3.0 | CC-BY 2.0 | CC-BY 4.0 | CC-BY 2.0 | CC-BY-SA 2.0 | CC-BY-SA 2.0 | CC0 | Not supported with pagination yet | null | null |
||||||||||||||
Hoppin' John | [{'Carolina peas and rice': 'not_stated'}] | [
"rice"
] | [
"mixed rice"
] | [
"American"
] | [
"South Carolina"
] | [
"South Carolina"
] | [
"United States"
] | Northern America | nan | nan | nan | nan | The dish is made with cowpeas, mainly, black-eyed peas and Sea Island red peas in the Sea Islands and iron and clay peas in the Southeast US, and rice, chopped onion, and sliced bacon, seasoned with salt. Some recipes use ham hock, fatback, country sausage, or smoked turkey parts instead of bacon. A few use green peppers or vinegar and spices. | CC-BY-SA 3.0 | CC-BY 2.0 | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null | Not supported with pagination yet | null | null |
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