worldcuisines/food-kb-v1.1 huggingface dataset:
Chelow
Category: rice (mixed rice)
Cuisine: Iranian
Associated cuisines: Iranian, Persian
Area: Iran
Countries: Iran
Region: Southern Asia
Other names: af - Afrikaans: Pilaf
ar - Arabic: بيلاف
as - Assamese: পোলাও
az - Azerbaijani: Plov
ba - Bashkir: Былау
be - Belarusian: Плоў
be-tarask - Belarusian (Taraškievica orthography): Плоў
bg - Bulgarian: Пилаф
bn - Bangla: পোলাও
ca - Catalan: Pilav
ceb - Cebuano: Pilaw
ckb - Central Kurdish: پڵاو
cs - Czech: Pilaf
da - Danish: Pilaf
de - German: Pilaw
el - Greek: Πιλάφι
eo - Esperanto: Pilafo
es - Spanish: Pilaf
fa - Persian: پلو
fi - Finnish: Pilahvi
fr - French: Riz pilaf
he - Hebrew: פילאף
hu - Hungarian: Plov
hy - Armenian: Փլավ
id - Indonesian: Plov
it - Italian: Pilaf
ja - Japanese: ピラフ
jv - Javanese: Pilaf
ka - Georgian: ფლავი
kaa - Kara-Kalpak: Palaw
kk - Kazakh: Палау
kn - Kannada: ಪುಲಾವ್
ko - Korean: 필라프
ky - Kyrgyz: Палоо
la - Latin: Pilau
lb - Luxembourgish: Plow
lt - Lithuanian: Plovas
lv - Latvian: Plovs
mk - Macedonian: Пилав
mr - Marathi: पुलाव
mzn - Mazanderani: پلا
nb - Norwegian Bokmål: Pilaff
nl - Dutch: Pilav
nn - Norwegian Nynorsk: Pilaff
or - Odia: ପଲଉ
pa - Punjabi: ਪੁਲਾਵ
pl - Polish: Pilaw
pnb - Western Punjabi: پلاؤ
pt - Portuguese: Pilaf
ru - Russian: Плов
sah - Yakut: Плов
sl - Slovenian: Plov
sq - Albanian: Pilaf
sr - Serbian: Пилав
sv - Swedish: Pilaff
sw - Swahili: Pilau
tg - Tajik: Палав
tk - Turkmen: Palaw
tl - Tagalog: Pilaw
tly - Talysh: Polo
tr - Turkish: Pilav
tt - Tatar: Пылау
ug - Uyghur: پولۇ
uk - Ukrainian: Плов
ur - Urdu: پلاؤ
uz - Uzbek: Palov
vi - Vietnamese: Pilaf
wuu - Wu: 抓饭
yue - Cantonese: 手抓飯
zh - Chinese: 抓饭

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.
Chiayi turkey rice
Category: rice (mixed rice)
Cuisine: Taiwanese
Associated cuisines: Taiwanese
Area: Chiayi County
Countries: Taiwan
Region: Eastern Asia
Other names: ja - Japanese: 火雞肉飯
ko - Korean: 훠지러우판
lzh - Literary Chinese: 嘉義雞肉飯
nan - Minnan: Hóe-ke-bah-pn̄g
yue - Cantonese: 火雞肉飯
zh - Chinese: 嘉義火雞肉飯

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.
Chitranna
Category: rice (mixed rice)
Cuisine: Indian
Associated cuisines: South Indian, Karnataka
Area: South India, Karnataka
Countries: India
Region: Southern Asia
Other names: bn - Bangla: চিত্রান্ন
kn - Kannada: ಚಿತ್ರಾನ್ನ
mr - Marathi: चित्रान्न

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.
Cifantuan
Category: rice (rice ball)
Cuisine: Chinese
Associated cuisines: Shanghai, Hubei, Taiwanese, Hong Kong
Area: Shanghai, Hubei, Taiwan, Hong Kong
Countries: China
Region: Eastern Asia
Other names: ca - Catalan: Cifantuan
es - Spanish: Cí fàn tuán
fr - French: Cifantuan
id - Indonesian: Cifantuan
ja - Japanese: 飯糰
jv - Javanese: Cifantuan
ko - Korean: 츠판퇀
nb - Norwegian Bokmål: Ci fan tuan
yue - Cantonese: 粢飯
zh - Chinese: 粢饭团

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.
Claypot rice
Category: rice (mixed rice)
Cuisine: Chinese
Associated cuisines: Chinese
Area: Guangdong, Hong Kong
Countries: China, Indonesia, Singapore, Thailand
Region: South Eastern Asia
Other names: ja - Japanese: 土鍋飯
jv - Javanese: Sega kendhil
ko - Korean: 궈판
ms - Malay: Nasi ayam periuk tanah
th - Thai: ข้าวอบหม้อดิน
yue - Cantonese: 煲仔飯
zh - Chinese: 鍋飯

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.
Cơm tấm
Category: rice (mixed rice)
Cuisine: Vietnamese
Associated cuisines: Southern Vietnamese
Area: Southern Vietnam
Countries: Vietnam
Region: South Eastern Asia
Other names: es - Spanish: Cơm tấm
fr - French: Cơm tấm
jv - Javanese: Cơm tấm
pt - Portuguese: Cơm tấm
vi - Vietnamese: Cơm tấm

The dish is made of rice with fractured rice grains.
Curd rice
Category: rice (porridge, yoghurt rice)
Cuisine: Indian
Associated cuisines: South Indian
Area: Tamil Nadu, Kerala, Karnataka, Telangana, Andhra Pradesh
Countries: India
Region: Southern Asia
Other names: ar - Arabic: أرز باللبن
bn - Bangla: টকদই ভাত
es - Spanish: Cuajada de arroz
hi - Hindi: दही चावल
it - Italian: Thayir saatham
jv - Javanese: Dadih sega
kn - Kannada: ಮೊಸರು ಅನ್ನ
ml - Malayalam: തൈര് സാദം
pa - Punjabi: ਦਹੀਂ ਚਾਵਲ
ru - Russian: Творожный рис
ta - Tamil: தயிர் சாதம்
te - Telugu: పెరుగన్నం
uk - Ukrainian: Тхаїр саадам

The dish combining steamed white rice and yogurt.
Dal bhat
Category: rice (mixed rice)
Cuisine: Indian Subcontinent
Associated cuisines: Indian, Bangladeshi, Nepalese, Bhutanese, Sri Lankan, Trinidadian, Guyanese, Surinamese, Jamaican, Mauritian, Fijian
Area: Eastern India, Indian Subcontinent
Countries: India, Bangladesh, Nepal, Bhutan, Sri Lanka, Trinidad and Tobago, Guyana, Suriname, Jamaica, Mauritius, Fiji
Region: Caribbean
Other names: as - Assamese: দাইল-ভাত
bn - Bangla: ডাল ভাত
cs - Czech: Dál bhat
de - German: Dal Bhat
eo - Esperanto: Dal Bhat
es - Spanish: Dal bhat
eu - Basque: Dal bhat
fr - French: Dal bhat
hi - Hindi: दाल-भात
ja - Japanese: ダルバート
jv - Javanese: Dal bhat
ko - Korean: 달 바트
mr - Marathi: डाळ भात
ne - Nepali: दालभात
pl - Polish: Dal bhat
sl - Slovenian: Dal bhat
sv - Swedish: Dal bhat
uk - Ukrainian: Дал-бгат
zh - Chinese: 達八

The dish consists of steamed rice and a cooked lentil or other pulses stew called dal.
Dirty rice
Category: rice (mixed rice)
Cuisine: Louisiana Creole
Associated cuisines: South American
Area: Louisiana Creole
Countries: United States
Region: Northern America
Other names: de - German: Dirty Rice
es - Spanish: Arroz sucio
id - Indonesian: Dirty rice
jv - Javanese: Sega reged
nn - Norwegian Nynorsk: Dirty rice
ru - Russian: Грязный рис
zh - Chinese: 鸡杂饭

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.
Dolma
Category: vegetable, seafood, fruit (stuffed dishes)
Cuisine: Ottoman
Associated cuisines: Ottoman, Iranian
Area: Eastern Mediterranean, Balkans, Levant, Turkey, South Caucasus, Iraq, Iran, Central Asia, Algeria, Egypt, Libya
Countries: Turkey, Iraq, Iran, Algeria, Egypt, Libya, Syria, Lebanon, Jordan, Israel, Palestine, Greece, Cyprus, Bulgaria, North Macedonia, Albania, Montenegro, Serbia, Bosnia and Herzegovina, Croatia
Region: Southern Asia
Other names: ar - Arabic: ورق العنب
arz - Egyptian Arabic: ورق العنب
az - Azerbaijani: Dolma
azb - South Azerbaijani: دولما
bs - Bosnian: Dolma
ca - Catalan: Dolma
ckb - Central Kurdish: دۆڵمە
da - Danish: Dolmer
de - German: Dolma
en-simple - Simple English: Dolma
eo - Esperanto: Dolmo
es - Spanish: Dolma
et - Estonian: Dolma
fa - Persian: دلمه
fi - Finnish: Dolma
fr - French: Dolma
he - Hebrew: דולמה
hi - Hindi: दोलमा
hy - Armenian: Տոլմա
id - Indonesian: Dolma
ig - Igbo: Dolma
it - Italian: Dolma
ja - Japanese: ドルマ
jv - Javanese: Dolma
ka - Georgian: ტოლმა
ko - Korean: 돌마
lt - Lithuanian: Dolma
lv - Latvian: Dolma
ms - Malay: Dolma
nb - Norwegian Bokmål: Dolma
nl - Dutch: Dolma
nn - Norwegian Nynorsk: Dolma
pa - Punjabi: ਦੋਲਮਾ
pt - Portuguese: Dolma
ru - Russian: Долма
sgs - Samogitian: Dolma
sq - Albanian: Dollma
sr - Serbian: Долма
sv - Swedish: Dolmar
tr - Turkish: Dolma
uk - Ukrainian: Долма
uz - Uzbek: Doʻlma
yue - Cantonese: 地中海釀菜
zh - Chinese: 朵爾瑪

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.
Espasol
Category: rice (rice cake)
Cuisine: Filipino
Associated cuisines: Laguna
Area: Laguna
Countries: Philippines
Region: South Eastern Asia
Other names: ca - Catalan: Espasol
eo - Esperanto: Espasolo
es - Spanish: Espasol
id - Indonesian: Espasol
ja - Japanese: エスパソル
nb - Norwegian Bokmål: Espasol
tl - Tagalog: Espasol

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.
Étouffée
Category: rice (mixed rice)
Cuisine: American
Associated cuisines: Louisiana
Area: Louisiana
Countries: United States
Region: Northern America
Other names: es - Spanish: Étouffée
it - Italian: Étouffée
new - Newari: एतूफे
pt - Portuguese: Étoufée

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.
Gaifan
Category: rice (mixed rice)
Cuisine: Chinese
Associated cuisines: Chinese
Area: China
Countries: China
Region: Eastern Asia
Other names: ca - Catalan: Gài fàn
ja - Japanese: 蓋飯
ko - Korean: 가이판
uk - Ukrainian: Гайфан
yue - Cantonese: 碟頭飯
zh - Chinese: 盖浇饭

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.
Gallo pinto
Category: rice (mixed rice)
Cuisine: Nicaraguan, Costa Rican
Associated cuisines: Nicaraguan, Costa Rican
Area: Central America
Countries: Nicaragua, Costa Rica
Region: Central America
Other names: ar - Arabic: غالو بينتو
cs - Czech: Gallo pinto
de - German: Gallo Pinto
es - Spanish: Gallo pinto
fi - Finnish: Gallo pinto
fr - French: Gallo pinto
hr - Croatian: Gallo pinto
it - Italian: Gallo pinto
jv - Javanese: Gallo pinto
ko - Korean: 가요 핀토
nb - Norwegian Bokmål: Gallo pinto
nn - Norwegian Nynorsk: Gallo pinto
pt - Portuguese: Gallo pinto
sv - Swedish: Gallo pinto
zh - Chinese: 黑豆飯

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.
Ginataang mais
Category: rice (porridge, dessert)
Cuisine: Filipino
Associated cuisines: Filipino
Area: Philippines
Countries: Philippines
Region: South Eastern Asia
Other names: bcl - Central Bikol: Ginataang mais
jv - Javanese: Ginataang mais
uk - Ukrainian: Гінатаанг маїс

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.
Ginataang munggo
Category: rice (porridge, dessert)
Cuisine: Filipino
Associated cuisines: Filipino
Area: Philippines
Countries: Philippines
Region: South Eastern Asia
Other names: bcl - Central Bikol: Ginataang munggo
id - Indonesian: Ginataang munggo

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.
Gimbap
Category: rice (rice roll)
Cuisine: Korean
Associated cuisines: Korean
Area: Korea
Countries: Korea
Region: Eastern Asia
Other names: ar - Arabic: كيمباب
ban - Balinese: Gimbap
bn - Bangla: গিম্বাপ
ckb - Central Kurdish: گیمباپ
cs - Czech: Kimbap
da - Danish: Kimbap
de - German: Gimbap
el - Greek: Κιμπάπ
en-simple - Simple English: Kimbap
es - Spanish: Gimbap
fa - Persian: گیمباپ
fi - Finnish: Gimbap
fo - Faroese: Kimbap or Gimbap
fr - French: Gimbap
he - Hebrew: גימבאפ
hu - Hungarian: Kimbap
hy - Armenian: Կիմբապ
id - Indonesian: Gimbap
it - Italian: Gimbap
ja - Japanese: キムパプ
jv - Javanese: Gimbap
kk - Kazakh: Гимбап
ko - Korean: 김밥
min - Minangkabau: Gimbap
ms - Malay: Gimbap
nb - Norwegian Bokmål: Kimbap
nl - Dutch: Gimbap
pl - Polish: Kimbap
pt - Portuguese: Gimbap
ru - Russian: Кимбап
sv - Swedish: Gimbap
th - Thai: คิมบับ
tl - Tagalog: Gimbap
tr - Turkish: Gimbap
tw - Twi: Kimbap
uk - Ukrainian: Кімбап
uz - Uzbek: Gimbap
vi - Vietnamese: Kimbap
yue - Cantonese: 韓式壽司
zh - Chinese: 紫菜包饭

The dish is made from cooked rice, Vegetable, fish, and meat rolled in gim—dried sheets of seaweed—and served in bite-sized slices.
Goto
Category: rice (porridge)
Cuisine: Filipino
Associated cuisines: Luzon
Area: Luzon
Countries: Philippines
Region: South Eastern Asia
Other names: bcl - Central Bikol: Goto
jv - Javanese: Goto

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.
Gumbo
Category: stew (meat stew, seafood stew)
Cuisine: American
Associated cuisines: Louisiana
Area: Louisiana
Countries: United States
Region: Northern America
Other names: ar - Arabic: جومبو
be - Belarusian: Гамба
bg - Bulgarian: Гъмбо
bn - Bangla: গাম্বো
br - Breton: Gombo
cs - Czech: Gumbo
da - Danish: Gumbo
de - German: Gumbo
es - Spanish: Gumbo
fa - Persian: گامبو
fi - Finnish: Gumbo
fr - French: Gombo
he - Hebrew: גמבו
hy - Armenian: Գամբո
id - Indonesian: Gumbo
it - Italian: Gumbo
ja - Japanese: ガンボ
jv - Javanese: Gumbo
ko - Korean: 검보
la - Latin: Gumbo
lfn - Lingua Franca Nova: Gombo
nb - Norwegian Bokmål: Gumbo
new - Newari: गम्बो
nl - Dutch: Gumbo
pl - Polish: Gumbo
pt - Portuguese: Gumbo
ru - Russian: Гамбо
sv - Swedish: Gumbo
uk - Ukrainian: Гамбо
zh - Chinese: 秋葵浓汤

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.
Hainanese chicken rice
Category: rice, chicken (coconut rice, mixed rice)
Cuisine: Singaporean
Associated cuisines: Singaporean, Chinese, Hainanese
Area: Singapore
Countries: Singapore, Indonesia, Thailand, Malaysia, Vietnam, Cambodia
Region: South Eastern Asia
Other names: ca - Catalan: Pollastre amb arròs de Hainan
dtp - Central Dusun: Hainanese chicken rice
en-simple - Simple English: Hainanese chicken rice
es - Spanish: Pollo con arroz de Hainan
fa - Persian: پلو جوجه هاینانس
fr - French: Riz au poulet hainanais
id - Indonesian: Nasi ayam Hainan
it - Italian: Riso con pollo all'hainanese
ja - Japanese: 海南鶏飯
jv - Javanese: Sega pitik Hainan
ko - Korean: 하이난 닭고기밥
lzh - Literary Chinese: 海南雞飯
ms - Malay: Nasi ayam Hainan
th - Thai: ข้าวมันไก่
uk - Ukrainian: Курка з рисом по-хайнаньськи
vi - Vietnamese: Cơm gà Hải Nam
wuu - Wu: 海南鸡饭
yue - Cantonese: 海南雞飯
zh - Chinese: 海南雞飯

The dish is poached chicken served with seasoned rice, accompanied by chili sauce and usually garnished with cucumber.
Hoppin' John
Category: rice (mixed rice)
Cuisine: American
Associated cuisines: South Carolina
Area: South Carolina
Countries: United States
Region: Northern America
Other names: de - German: Hoppin’ John
es - Spanish: Hoppin' John
hy - Armenian: Ցատկոտող Ջոն
ja - Japanese: ホッピン・ジョン
jv - Javanese: Hoppin' John
pt - Portuguese: Hoppin’ john
ru - Russian: Скачущий Джон

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.
Horchata
Category: beverages (nut drinks)
Cuisine: Spanish
Associated cuisines: Spanish
Area: Spain
Countries: Spain
Region: Southern Europe
Other names: ar - Arabic: هورتشاتا
br - Breton: Horchata
ca - Catalan: Orxata
de - German: Horchata
en-simple - Simple English: Horchata
eo - Esperanto: Ciperlakto
es - Spanish: Horchata
eu - Basque: Hortxata
gl - Galician: Orchata
he - Hebrew: הורצ'טה
ja - Japanese: オルチャータ
jv - Javanese: Horchata
ko - Korean: 오르차타
la - Latin: Hordeatum
nl - Dutch: Horchata
pa - Punjabi: ਓਰਚਾਤਾ
pt - Portuguese: Orchata
ru - Russian: Орчата
sv - Swedish: Horchata
tl - Tagalog: Horchata
tr - Turkish: Horchata
uk - Ukrainian: Орчата
vi - Vietnamese: Horchata
zh - Chinese: 歐洽塔

The dish is a beverage, generally plant-based but sometimes containing milk. It is made with soaked, ground, and sweetened tiger nuts. In some regions, the base is jicaro, melon or sesame seeds, or white rice, along with other spices.
Hsi htamin
Category: rice (mixed rice)
Cuisine: Burmese
Associated cuisines: Burmese
Area: Myanmar
Countries: Myanmar
Region: South Eastern Asia

The dish consists of glutinous rice cooked with turmeric, salt, and onions, and served with roasted sesame seeds and fried onions, which renders a golden hue to the rice.
Htamanè
Category: rice (mixed rice)
Cuisine: Burmese
Associated cuisines: Burmese
Area: Myanmar
Countries: Myanmar
Region: South Eastern Asia
Other names: mnw - Mon: ယိုဟ်သ္ၚု
my - Burmese: ထမနဲ

The dish is a glutinous rice-based savory snack, mixed with toasted sesame seeds, peanut, fried ginger, ground nut oil and fried coconut shavings.
Htamin jin
Category: rice (mixed rice)
Cuisine: Burmese
Associated cuisines: Burmese
Area: Myanmar
Countries: Myanmar
Region: South Eastern Asia
Other names: my - Burmese: ထမင်းချဉ်

The dish consists of either fresh or fermented rice, kneaded with boiled fish, fresh tomato paste, mashed boiled potatoes and garlic garnish.
Idli
Category: rice (rice cake)
Cuisine: Indian, Sri Lankan
Associated cuisines: Indian, Sri Lankan
Area: South India, Sri Lanka
Countries: India, Sri Lanka
Region: Southern Asia
Other names: ar - Arabic: إدلي
as - Assamese: ইডলি
bh - Bhojpuri: इडली
bn - Bangla: ইডলি
de - German: Idli
es - Spanish: Idli
fr - French: Idli
gu - Gujarati: ઈડલી
he - Hebrew: אידלי
hi - Hindi: इडली
hy - Armenian: Իդլի
id - Indonesian: Idli
it - Italian: Idli
ja - Japanese: イドゥリ
jv - Javanese: Idli
ka - Georgian: იდლი
kn - Kannada: ಇಡ್ಲಿ
ko - Korean: 이들리
mai - Maithili: इडली
ml - Malayalam: ഇഡ്ഡലി
mr - Marathi: इडली
ms - Malay: Idli
ne - Nepali: इडली
or - Odia: ଇଟିଲି ପିଠା
pa - Punjabi: ਇਡਲੀ
pl - Polish: Idli
ro - Romanian: Idli
ru - Russian: Идли
sat - Santali: ᱤᱰᱞᱤ
sl - Slovenian: Idli
ta - Tamil: இட்லி
tcy - Tulu: ಇಡ್ಲಿ
te - Telugu: ఇడ్లీ
uk - Ukrainian: Ідлі
vi - Vietnamese: Idli
zh - Chinese: 蒸米漿糕

The dish is a type of savoury rice cake. It is made by steaming a batter consisting of fermented de-husked black lentils and rice.
Kiribath
Category: rice (rice cake)
Cuisine: Sri Lankan
Associated cuisines: Sri Lankan
Area: Sri Lanka
Countries: Sri Lanka
Region: Southern Asia
Other names: ar - Arabic: كيريباث
as - Assamese: কিৰিবাথ
da - Danish: Kiribath
eo - Esperanto: Laktigita rizo
es - Spanish: Kiribath
hu - Hungarian: Kiribat
ja - Japanese: キリバット
jv - Javanese: Kiribath
ko - Korean: 키리바트
ml - Malayalam: കിരിബാത്ത്
nb - Norwegian Bokmål: Kiribath
pt - Portuguese: Kiribath
ru - Russian: Кирибат
si - Sinhala: කිරිබත්
sl - Slovenian: Kiribat

The dish is made form rice and coconut milk. The rice is cooked in coconut milk, sometimes with added ingredients such as sesame seeds or cashew. This dish is commonly compressed and cut into diamond or square shaped blocks before serving.
Rijsttafel
Category: side dish (rice, side dish)
Cuisine: Indonesian
Associated cuisines: Indonesian, Dutch, Belgian
Area: Indonesia, Netherlands, Belgium
Countries: Indonesia, Netherlands, Belgium
Region: Western Europe
Other names: de - German: Indonesische Reistafel
es - Spanish: Rijsttafel
he - Hebrew: רייסטאפל
id - Indonesian: Rijsttafel
it - Italian: Rijsttafel
ja - Japanese: ライスターフェル
jv - Javanese: Rijsttafel
min - Minangkabau: Rijsttafel
ms - Malay: Rijsttafel
nl - Dutch: Rijsttafel
pl - Polish: Rijsttafel
ru - Russian: Рийстафель
uk - Ukrainian: Рійстафель

The dish consists of many side dishes served in small portions, accompanied by rice prepared in several different ways. Popular side dishes include egg rolls, sambals, satay, fish, fruit, Vegetable, pickles, and nuts.
Jambalaya
Category: rice (mixed rice)
Cuisine: American
Associated cuisines: Louisiana, African, Spanish, French, Cajun, Senegalese
Area: Louisiana, West Africa
Countries: United States, Senegal
Region: Western Africa
Other names: ar - Arabic: جمبلاية
br - Breton: Jambalaya
ca - Catalan: Jambalaia
cs - Czech: Jambalaya
da - Danish: Jambalaya
de - German: Jambalaya
es - Spanish: Jambalaya
fi - Finnish: Jambalaya
fr - French: Jambalaya
he - Hebrew: ג'מבליה
hu - Hungarian: Jambalaya
id - Indonesian: Jambalaya
it - Italian: Jambalaya
ja - Japanese: ジャンバラヤ
jv - Javanese: Jambalaya
ka - Georgian: ჯამბალაია
ko - Korean: 잠발라야
la - Latin: Jambalaya
nb - Norwegian Bokmål: Jambalaya
nl - Dutch: Jambalaya
oc - Occitan: Jambalaià
pl - Polish: Jambalaya
pt - Portuguese: Jambalaia
ru - Russian: Джамбалайя
sv - Swedish: Jambalaya
uk - Ukrainian: Джамбалая
vi - Vietnamese: Jambalaya
yue - Cantonese: 美式雜錦飯
zh - Chinese: 什锦饭

The dish consisting mainly of meat or seafood (or both), and vegetable mixed with rice and spices.
Jiuniang
Category: rice (rice pudding)
Cuisine: Chinese
Associated cuisines: Chinese
Area: China
Countries: China
Region: Eastern Asia
Other names: ca - Catalan: Laozao
es - Spanish: Jiuniang
it - Italian: Jiuniang
ja - Japanese: 酒醸
jv - Javanese: Jiuniang
zh - Chinese: 酒釀

The dish consists of a mixture of partially digested rice grains floating in a sweet saccharified liquid, with small amounts of alcohol and lactic acid. It is made by fermenting glutinous rice with a starter called jiuqu containing Rhizopus oryzae or Aspergillus oryzae and often yeast and bacteria.
Jhalmuri
Category: rice (puffed rice)
Cuisine: Bangladeshi, Indian
Associated cuisines: Bengali, Bihari, Odia
Area: Bengal, Bihar, Odisha
Countries: Bangladesh, India
Region: Southern Asia
Other names: bn - Bangla: ঝালমুড়ি
jv - Javanese: Jhalmuri

The dish is a popular street snack, made of puffed rice and an assortment of Indian spices, Vegetable, Bombay mix and mustard oil..
Juk
Category: rice (porridge)
Cuisine: Korean
Associated cuisines: Korean
Area: Korea
Countries: Korea
Region: 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 made by boiling rice or other grains or legumes, such as beans, sesame, nuts, and pumpkin. It is often eaten warm, especially as a morning meal, but is now eaten at any time of the day.
Kabuli pulao
Category: rice (mixed rice)
Cuisine: Afghan
Associated cuisines: Northern Afghanistan
Area: Northern Afghanistan
Countries: Afghanistan
Region: Southern Asia
Other names: bn - Bangla: কাবুলি পোলাও
ca - Catalan: Kabuli pilav
el - Greek: Καμπούλι παλάο
es - Spanish: Kabuli pulao
fa - Persian: کابلی پلو
fr - French: Kabuli pulao
he - Hebrew: קאבולי פלאו
id - Indonesian: Nasi Afghan
ja - Japanese: カーブル風ポロウ
jv - Javanese: Kabuli palaw
ko - Korean: 카불리 팔라우
ms - Malay: Nasi Afghan
nl - Dutch: Kabuli palaw
pnb - Western Punjabi: قابلی پلاؤ
pt - Portuguese: Qabili palau
ru - Russian: Кабульский плов
tr - Turkish: Kâbil pilavı
uk - Ukrainian: Кабульський плов
ur - Urdu: قابلی پلاؤ
uz - Uzbek: Kobul palovi
vi - Vietnamese: Kabuli palaw
zh - Chinese: 喀布爾抓飯

The dish core ingredients are steamed rice mixed with caramelized carrots and dry raisins as well as marinated lamb meat. Qabeli palaw is commonly garnished with almonds and pistachios. Saffron may be added to either the rice, the sauce or the garnishes.