worldcuisines/food-kb-v1.1 huggingface dataset:
Donburi
Category: rice (rice bowl)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: be - Belarusian: Домбуры
ca - Catalan: Donburi
de - German: Donburi
es - Spanish: Donburi
eu - Basque: Donburi
fa - Persian: دون‌بوری
fi - Finnish: Donburi
fr - French: Donburi
hy - Armenian: Դոմբուրի
id - Indonesian: Donburi
it - Italian: Donburi
ja - Japanese: 丼物
jv - Javanese: Donburi
ko - Korean: 돈부리
ms - Malay: Donburi
nb - Norwegian Bokmål: Donburi
nl - Dutch: Donburi
pl - Polish: Donburi
pt - Portuguese: Donburi
ru - Russian: Домбури
sv - Swedish: Donburi
th - Thai: ดมบูริ
tr - Turkish: Donburi
uk - Ukrainian: Домбурі
vi - Vietnamese: Donburi
wuu - Wu: 丼物
yue - Cantonese: 日式大碗飯
zh - Chinese: 丼物

The rice-bowl dish consisting of fish, meat, Vegetable or other ingredients simmered together and served over rice.
Akhni
Category: rice (mixed rice)
Cuisine: Bangladeshi
Associated cuisines: Bangladeshi
Area: Chittagong, Sylhet
Countries: Bangladesh
Region: Southern Asia
Other names: ar - Arabic: قائمة أطباق الأرز
arz - Egyptian Arabic: اطباق الرز
fr - French: Cuisine du riz
id - Indonesian: Daftar hidangan nasi
zh - Chinese: 米食列表

The mixed rice and meat dish, a variant of pilaf.
Akki rotti
Category: rice, bread (rice, bread)
Cuisine: Canarese
Associated cuisines: Canarese
Area: Karnataka
Countries: India
Region: Southern Asia
Other names: kn - Kannada: ಅಕ್ಕಿ ರೊಟ್ಟಿ
ta - Tamil: அக்கி ரொட்டி

The dish is a rice-based flatbread made from rice flour.
Ampaw
Category: rice, dessert (puffed rice)
Cuisine: Filipino
Associated cuisines: Filipino
Area: Visayas
Countries: Philippines
Region: South Eastern Asia
Other names: ar - Arabic: كعك الارز المنتفخ
el - Greek: Ρυζογκοφρέτα
es - Spanish: Pastel de arroz inflado
fi - Finnish: Riisikakku
fr - French: Galette de riz soufflé
he - Hebrew: פריכיות אורז
jv - Javanese: Ampaw
ko - Korean: 암파우
nl - Dutch: Rijstwafel
pt - Portuguese: Biscoito de arroz
sr - Serbian: Pirinčane galete
sv - Swedish: Riskaka
yue - Cantonese: 米通
zh - Chinese: 米饼

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.
Appam
Category: pancake (thin pancake)
Cuisine: Indian, Sri Lankan
Associated cuisines: Indian, Sri Lankan, Southeast Asian
Area: Tamil Nadu, Kerala, Sri Lanka
Countries: India, Sri Lanka
Region: Southern Asia
Other names: ar - Arabic: أبام
arz - Egyptian Arabic: ابام
ban - Balinese: Apem
bjn - Banjar: Apam
bn - Bangla: আপ্পাম
cs - Czech: Appam
de - German: Appam
es - Spanish: Appam
fa - Persian: اپام
fr - French: Appam
id - Indonesian: Apem
it - Italian: Appam
ja - Japanese: ホッパー
jv - Javanese: Apem
ka - Georgian: აპამი
kn - Kannada: ಅಪ್ಪಂ
ko - Korean: 아팜
mai - Maithili: अप्पम
ml - Malayalam: അപ്പം
ms - Malay: Apam
my - Burmese: အာပုံ
or - Odia: ଆପ୍ପମ
pa - Punjabi: ਅੱਪਮ
pl - Polish: Appam
si - Sinhala: ආප්ප
su - Sundanese: Apem
ta - Tamil: அப்பம்
th - Thai: อาโป้ง
uk - Ukrainian: Хопперс
zh - Chinese: 阿榜糕

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.
Arancini
Category: rice (rice ball)
Cuisine: Italian
Associated cuisines: Italian
Area: Sicily
Countries: Italy
Region: Southern Europe
Other names: ar - Arabic: أرانشيني
bar - Bavarian: Arancino
bg - Bulgarian: Аранчино
ca - Catalan: Arancino
cs - Czech: Arancini
de - German: Arancino
eo - Esperanto: Aranĉinoj
es - Spanish: Arancini
eu - Basque: Arancinu
fa - Persian: آرانچینو
fr - French: Arancini
gl - Galician: Arancino
he - Hebrew: ארנצ'יני
hu - Hungarian: Arancini
hy - Armenian: Արանչինի
id - Indonesian: Arancini
it - Italian: Arancino
ja - Japanese: アランチーニ
jv - Javanese: Arancini
ko - Korean: 아란치니
lb - Luxembourgish: Arancini
lmo - Lombard: Arancin
lt - Lithuanian: Arančinai
mk - Macedonian: Аранчини
ml - Malayalam: അരൻസിനി
nb - Norwegian Bokmål: Arancini
nl - Dutch: Arancini
pl - Polish: Arancini
pt - Portuguese: Arancino
ru - Russian: Аранчини
scn - Sicilian: Arancinu
sr - Serbian: Аранцини
sv - Swedish: Arancini
tr - Turkish: Arancini
uk - Ukrainian: Аранчині
uz - Uzbek: Aranchini

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.
Arem-arem
Category: rice (rice cake)
Cuisine: Indonesian
Associated cuisines: Indonesian
Area: Java
Countries: Indonesia
Region: South Eastern Asia
Other names: hy - Armenian: Արեմ-արեմ
id - Indonesian: Arem-arem
jv - Javanese: Arem-arem
ru - Russian: Арем-арем
uk - Ukrainian: Арем-арем
uz - Uzbek: Arem-arem

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.
Arroz caldoso
Category: rice, soup (rice soup)
Cuisine: Spanish
Associated cuisines: Spanish
Area: Spain
Countries: Spain
Region: Southern Europe
Other names: ca - Catalan: Arròs caldós
es - Spanish: Arroz caldoso
eu - Basque: Arroz saldatsu
ja - Japanese: カルドソ
jv - Javanese: Arroz caldoso

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.
Arroz chaufa
Category: rice (fried rice)
Cuisine: Chinese Peruvian
Associated cuisines: Chinese Peruvian
Area: Peru
Countries: Peru
Region: South America
Other names: es - Spanish: Arroz chaufa
jv - Javanese: Arroz chaufa
ko - Korean: 아로스 차우파
pl - Polish: Arroz chaufa

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.
Arroz con gandules
Category: rice (fried rice)
Cuisine: Puerto Rican
Associated cuisines: Puerto Rican
Area: Greater Antilles
Countries: Puerto Rico
Region: Caribbean
Other names: ar - Arabic: الأرز بالبازلاء الهندية
es - Spanish: Arroz con gandules
jv - Javanese: Arroz con gandules

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.
Arroz con huevo frito
Category: rice (mixed rice)
Cuisine: Central American, South American
Associated cuisines: Central American, South American
Area: Central America, South America
Countries: United States
Region: Northern America
Other names: ar - Arabic: قائمة أطباق الأرز
arz - Egyptian Arabic: اطباق الرز
fr - French: Cuisine du riz
id - Indonesian: Daftar hidangan nasi
zh - Chinese: 米食列表

The dish is made with rice with fried egg.
Arroz con maiz
Category: rice (mixed rice)
Cuisine: Latin American
Associated cuisines: Latin American
Area: Cuba, Dominican Republic, Venezuela, Puerto Rico
Countries: Cuba, Dominican Republic, Venezuela, Puerto Rico
Region: Caribbean

The dish is made with rice and corn cooked in one pot.
Arroz con pollo
Category: rice (mixed rice)
Cuisine: Latin American
Associated cuisines: Latin American
Area: Spain
Countries: Spain
Region: Southern Europe
Other names: ar - Arabic: أرز كون بولو
de - German: Arroz con Pollo
es - Spanish: Arroz con pollo
it - Italian: Arroz con pollo
ja - Japanese: アロス・コン・ポーヨ
jv - Javanese: Arroz con pollo
ko - Korean: 아로스 콘 포요
tr - Turkish: Arroz con pollo
vi - Vietnamese: Arroz con pollo
zh - Chinese: 西班牙鸡肉饭

The dish consists of chicken cooked with rice, onions, saffron, and a potential plethora of other grains or Vegetable.
Arroz de lisa
Category: rice (mixed rice)
Cuisine: Colombian
Associated cuisines: Colombian
Area: Colombia
Countries: Colombia
Region: South America
Other names: ca - Catalan: Arroz de lisa
es - Spanish: Arroz de lisa
he - Hebrew: ארוז דה ליסה
jv - Javanese: Arroz de lisa
tr - Turkish: Kefal balıklı pilav

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.
Baghali polo
Category: rice (mixed rice)
Cuisine: Iranian
Associated cuisines: Iranian
Area: Iran
Countries: Iran
Region: Southern Asia
Other names: az - Azerbaijani: Paxla plov
fa - Persian: باقلاپلو
tr - Turkish: Bakla pilavı

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.
Balao-balao
Category: rice (mixed rice, shrimp)
Cuisine: Filipino
Associated cuisines: Filipino
Area: Pampanga, Bulacan, Central Luzon
Countries: Philippines
Region: South Eastern Asia

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.
Bannu pulao
Category: rice (mixed rice)
Cuisine: Pakistani
Associated cuisines: Pashtun
Area: Pakistan, United Arab Emirates, Saudi Arabia
Countries: Pakistan, United Arab Emirates, Saudi Arabia
Region: Southern Asia

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.
Bánh chưng
Category: rice (rice roll)
Cuisine: Vietnamese
Associated cuisines: Vietnamese
Area: Vietnam
Countries: Vietnam
Region: South Eastern Asia
Other names: eo - Esperanto: Banĉuno
es - Spanish: Bánh chưng
fr - French: Bánh chưng
hy - Armenian: Բան չունգ
id - Indonesian: Bánh chưng
jv - Javanese: Bánh chưng
ko - Korean: 바인 쯩
ru - Russian: Баньтьынг
uk - Ukrainian: Бань чунг
vi - Vietnamese: Bánh chưng
yue - Cantonese: 越南糭

The dish is made from glutinous rice, mung beans, pork and other ingredients.
Bah-oân
Category: dim sum, dough (dumpling)
Cuisine: Taiwanese
Associated cuisines: Taiwanese
Area: Taiwan, China
Countries: Taiwan, China
Region: Eastern Asia
Other names: es - Spanish: Ba-wan
fr - French: Ba-wan
id - Indonesian: Ba-wan
ja - Japanese: 肉圓
ko - Korean: 바우안
nan - Minnan: Bah-oân
pt - Portuguese: Ba-wan
th - Thai: โร่ว-ยฺเหวียน
uk - Ukrainian: Ба-ван
vi - Vietnamese: Nhục viên
yue - Cantonese: 肉圓
zh - Chinese: 肉圓

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.
Baye baye
Category: rice (rice cake)
Cuisine: Filipino
Associated cuisines: Filipino
Area: Pavia, Iloilo
Countries: Philippines
Region: South Eastern Asia
Other names: bcl - Central Bikol: Baye baye
fr - French: Baye-baye
nb - Norwegian Bokmål: Baye Baye
vi - Vietnamese: Baye baye

The dish is made from grated young coconut mixed with either newly harvested rice (pinipig) or corn and shaped into patties.
Bhakri
Category: bread (flatbread)
Cuisine: Indian
Associated cuisines: Gujarati, Maharashtrian, Rajasthan, Karnataka
Area: Gujarat, Maharashtra, Rajasthan, Karnataka
Countries: India
Region: Southern Asia
Other names: arz - Egyptian Arabic: بهكرى
bn - Bangla: ভাক্রি
es - Spanish: Bhakri
fr - French: Bhakri
gu - Gujarati: ભાખરી
jv - Javanese: Bhakri
ko - Korean: 바크리
mr - Marathi: भाकरी
ta - Tamil: பாக்ரி

The dish is a round flatbread. It is coarser than a regular wheat flatbread. It can be either soft or hard in texture.
Bibimbap
Category: rice (mixed rice)
Cuisine: Korean
Associated cuisines: Korean
Area: Jeonju, Jinju, Tongyeong
Countries: Korea
Region: Eastern Asia
Other names: az - Azerbaijani: Bibimbap
ban - Balinese: Bibimbap
bg - Bulgarian: Бибимбап
bjn - Banjar: Bibimbap
bn - Bangla: বিবিমবাপ
bs - Bosnian: Bibimbap
ca - Catalan: Bibimbap
cs - Czech: Pibimbap
da - Danish: Bibimbap
de - German: Bibimbap
el - Greek: Μπίμπιμπαπ
en-simple - Simple English: Bibimbap
es - Spanish: Bibimbap
eu - Basque: Bibimbap
fa - Persian: بیبیم بپ
fi - Finnish: Bibimbap
fr - French: Bibimbap
gl - Galician: Bibimbap
he - Hebrew: ביבימבאפ
hu - Hungarian: Pibimbap
hy - Armenian: Պիբիմպապ
id - Indonesian: Bibimbap
it - Italian: Bibimbap
ja - Japanese: ビビンバ
jv - Javanese: Bibimbap
kk - Kazakh: Пибимпап
ko - Korean: 비빔밥
lt - Lithuanian: Bibimbap
ms - Malay: Bibimbap
nb - Norwegian Bokmål: Bibimbap
nl - Dutch: Bibimbap
pl - Polish: Bibimbap
pt - Portuguese: Bibimbap
ro - Romanian: Bibimbap
ru - Russian: Пибимпап
sv - Swedish: Bibimbap
th - Thai: พีบิมบับ
tl - Tagalog: Bibimbap
tr - Turkish: Bibimbap
uk - Ukrainian: Пібімпап
uz - Uzbek: Pibimpap
vi - Vietnamese: Bibimbap
yue - Cantonese: 韓式撈飯
zh - Chinese: 朝鮮拌飯

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.
Bibingka
Category: dessert (rice cake)
Cuisine: Filipino
Associated cuisines: Filipino
Area: Philippines, Visayas, Mindanao
Countries: Philippines
Region: South Eastern Asia
Other names: bcl - Central Bikol: Bibingka
bn - Bangla: বিবিংকা
ceb - Cebuano: Bibingka
de - German: Bibingka
es - Spanish: Bibingka
fr - French: Bibingka
he - Hebrew: ביבינגקה
id - Indonesian: Bibingka
it - Italian: Bibingka
jv - Javanese: Bibingka
nb - Norwegian Bokmål: Bibingka
pt - Portuguese: Bibingka
tl - Tagalog: Bibingka
zh - Chinese: 比賓卡

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.
Biko
Category: dessert (rice cake)
Cuisine: Filipino
Associated cuisines: Filipino
Area: Philippines
Countries: Philippines
Region: South Eastern Asia
Other names: ar - Arabic: بيكو
bcl - Central Bikol: Linukay
he - Hebrew: ביקו
it - Italian: Biko
ja - Japanese: ビコ
ko - Korean: 비코
tl - Tagalog: Biko
war - Waray: Biko

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.
Binignit
Category: dessert (dessert soup)
Cuisine: Filipino
Associated cuisines: Visayan
Area: Visayas, Philippines, Mindanao
Countries: Philippines
Region: South Eastern Asia
Other names: bcl - Central Bikol: Ginatan
jv - Javanese: Binignit
tl - Tagalog: Binignit
war - Waray: Ginat-an

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.
Bisi Bele Bath
Category: rice (mixed rice)
Cuisine: Indian
Associated cuisines: Karnataka
Area: Karnataka
Countries: India
Region: Southern Asia
Other names: bn - Bangla: বিশি বেলে ভাত
de - German: Bisi Bele Bath
fr - French: Bisi bele bath
gu - Gujarati: બીસી બેલા ભાત
jv - Javanese: Bisi bele bath
kn - Kannada: ಬಿಸಿಬೇಳೆ ಭಾತ್
pa - Punjabi: ਬੀਸੀ ਬੇਲੇ ਬਾਥ
pnb - Western Punjabi: بیسی بیلے باتھ
ta - Tamil: பிசிபேலே பாத்

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.
Bhel puri
Category: snack (chaat)
Cuisine: Indian
Associated cuisines: Maharashtrian, Nepalese, Gujarati, Odia, Bengali, Mysuru, Karnataka
Area: Maharashtra, Nepal, Gujarat, Odisha, Bengal, Mysuru, Karnataka
Countries: India
Region: Southern Asia
Other names: as - Assamese: ভেল পুৰী
bn - Bangla: ভেলপুরি
el - Greek: Μπελπουρί
es - Spanish: Bhelpuri
gu - Gujarati: ભેળપૂરી
hi - Hindi: भेलपूरी
ja - Japanese: ベルプリ
jv - Javanese: Bhèlpuri
kn - Kannada: ಭೇಲ್ ಪುರಿ
mr - Marathi: भेळपुरी
ne - Nepali: चटपटे
or - Odia: ଝାଲ ମୁଢ଼ି
pa - Punjabi: ਭੇਲਪੁਰੀ
ta - Tamil: பேல் பூரி
th - Thai: เภลปุรี
uk - Ukrainian: Бгел пурі
ur - Urdu: بھیل پوری

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.
Bokkeum-bap
Category: rice (fried rice)
Cuisine: Korean
Associated cuisines: Korean
Area: Korea
Countries: Korea
Region: Eastern Asia
Other names: jv - Javanese: Bokkeum-bap
ko - Korean: 볶음밥
tr - Turkish: Bokkeum-bap

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.
Boudin
Category: meat (sausage)
Cuisine: French, Luxembourgish, Belgian, Swiss, Québec, Acadian, Aostan, Louisiana Creole, Cajun
Associated cuisines: French, Luxembourgish, Belgian, Swiss, Québec, Acadian, Aostan, Louisiana Creole, Cajun
Area: France, Luxembourg, Belgium, Switzerland, Québec, Acadia, Aosta, Louisiana
Countries: France, Luxembourg, Belgium, Switzerland, Canada, United States, Italy
Region: Western Europe
Other names: br - Breton: Gwadegenn
fr - French: Boudin
ja - Japanese: ブーダン
jv - Javanese: Boudin
ko - Korean: 부댕
la - Latin: Budingum
pt - Portuguese: Boudin
wa - Walloon: Tripe

The dish is essentially pig’s guts filled with blood and other ingredients, such as onions, spinach, etc.
Bubur ayam
Category: rice (porridge)
Cuisine: Indonesian
Associated cuisines: Indonesian
Area: Indonesia
Countries: Indonesia
Region: South Eastern Asia
Other names: ar - Arabic: بوبور أيام
es - Spanish: Bubur ayam
fr - French: Bubur ayam
hy - Armenian: Բուբուր այամ
id - Indonesian: Bubur ayam
jv - Javanese: Bubur ayam
ms - Malay: Bubur ayam
ru - Russian: Бубур-аям
su - Sundanese: Bubur hayam
th - Thai: บูบูร์อายัม
uk - Ukrainian: Бубур-аям

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
Burasa
Category: rice (rice roll)
Cuisine: Indonesian
Associated cuisines: Minahasan, Indonesian, Malaysian
Area: South Sulawesi, Johor, Selangor, Sabah, Sarawak
Countries: Indonesia, Malaysia
Region: South Eastern Asia
Other names: bjn - Banjar: Buras
de - German: Burasa
id - Indonesian: Burasa
jv - Javanese: Burasa
ms - Malay: Buras

The dish is an Indonesian rice dumpling, cooked with coconut milk packed inside a banana leaf pouch.
Burong isda
Category: fish (pickled fish)
Cuisine: Filipino
Associated cuisines: Filipino
Area: Central Luzon
Countries: Philippines
Region: South Eastern Asia

The dish consisting of cooked rice and raw filleted fish fermented with salt and angkak (red yeast rice) for around a week.
Pe htaw bhut htamin
Category: rice (mixed rice)
Cuisine: Burmese
Associated cuisines: Burmese
Area: Myanmar
Countries: Myanmar
Region: South Eastern Asia
Other names: my - Burmese: ထောပတ်ထမင်း

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.
Cabidela
Category: stew (chicken stew)
Cuisine: Portuguese
Associated cuisines: Portuguese
Area: Minho
Countries: Portugal
Region: Southern Europe
Other names: es - Spanish: Cabidela
fr - French: Cabidela
it - Italian: Cabidela
ja - Japanese: カビデラ
la - Latin: Cabidela
ms - Malay: Cabidela
pt - Portuguese: Cabidela
ru - Russian: Кабидела
uk - Ukrainian: Кабідела

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.
Champorado
Category: rice (porridge)
Cuisine: Filipino
Associated cuisines: Filipino
Area: Philippines
Countries: Philippines
Region: South Eastern Asia
Other names: bcl - Central Bikol: Champorado
eo - Esperanto: Filipina ĉampurado
es - Spanish: Champurrado
id - Indonesian: Champorado
jv - Javanese: Champorado
mk - Macedonian: Чампорадо
tl - Tagalog: Tsamporado
zh - Chinese: 巧克力粥

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).
Chao
Category: rice (porridge)
Cuisine: Vietnamese
Associated cuisines: Vietnamese
Area: Vietnam
Countries: Vietnam
Region: South Eastern Asia
Other names: bn - Bangla: কঞ্জি
cdo - Mindong: Cé̤ṳk
de - German: Reis-Congee
es - Spanish: Arroz congee
fa - Persian: شله
fr - French: Congee
gan - Gan: 粥
hu - Hungarian: Csuk
hy - Armenian: Կոնջի
it - Italian: Congee
ja - Japanese: 粥
ko - Korean: 죽
la - Latin: Candgie
ml - Malayalam: കഞ്ഞി
mnw - Mon: ပုင်နာင်ဒမ်
ms - Malay: Bubur nasi
nan - Minnan: Moâi
nb - Norwegian Bokmål: Congee
nl - Dutch: Congee
pa - Punjabi: ਜੁਕ
pl - Polish: Kleik ryżowy
pnb - Western Punjabi: جک
pt - Portuguese: Congee
ru - Russian: Конджи
su - Sundanese: Bubur béas
sv - Swedish: Rissoppa
ta - Tamil: கஞ்சி
te - Telugu: గంజి
th - Thai: โจ๊ก
tr - Turkish: Congee
uk - Ukrainian: Конджі
vi - Vietnamese: Cháo
wuu - Wu: 粥
yue - Cantonese: 粥
za - Zhuang: Haeuxcuk
zh - Chinese: 粥

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.
Chazuke
Category: rice (mixed rice)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: da - Danish: Chazuke
de - German: Chazuke
es - Spanish: Ochazuke
fa - Persian: اوچازوکه
fi - Finnish: Ochazuke
fr - French: Ochazuke
id - Indonesian: Ochazuke
it - Italian: Chazuke
ja - Japanese: 茶漬け
jv - Javanese: Ochazuke
ko - Korean: 차즈케
ms - Malay: Ochazuke
pt - Portuguese: Ochazuke
ru - Russian: Отядзукэ
sv - Swedish: Chazuke
th - Thai: ชาซูเกะ
tr - Turkish: Chazuke
uk - Ukrainian: Чадзуке
vi - Vietnamese: Chazuke
zh - Chinese: 茶泡飯

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.