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Favorite national/ethinc rice dishes

Since rice is eaten in every corner of the world I'm curious to know what are the dishes containing rice that one could say are emblematic of a particular nation's or ethnic group's cuisine. For example I put forth rice and beans as an African-American staple and cabbage rolls as representative for a number of Central and East European countries. The amount of rice used, whether it constitutes the bulk of a dish or is a lesser element, doesn't matter.

So, how nice is rice around the globe?

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  1. 1. Sticky rice in NE Thailand & Laos (my favorite)
    2. Hot gohan (from Japonica rice) in Japan (second favorite)
    3. Rice and beans in Central America, parts of South America
    4. Par-boiled rice (no, not Uncle Ben's) in Bangladesh & parts of India
    5. Aromatic Jasmine in Central Thailand & aromatic basmati in India
    6. Arborio rices for risottos in Italy
    7. Modern "Green revolution" high yielding rices in most of South and SE Asia, Africa, and Latin America (the most widespread and important in terms of consumption).
    8. New hybrid rices in China (the only place where hybrids are successfully being produced on a large scale).

    1 Reply
    1. re: Sam Fujisaka

      Since Sam covered most of the world's consumption of rice, I'll offer this tidbit of information......
      The following is a quote from:
      http://www.epa.gov/oecaagct/ag101/cro...

      "Just over 9,000 farms produce rice in the United States. Those farms are concentrated in six states: Arkansas, California, Louisiana, Mississippi, Missouri, and Texas. U.S. rice production accounts for just over 1% of the world’s total, but this country is the second leading rice exporter with 18% of the world market.

      About 60% of the rice consumed in the U.S. is for direct food use; another 20% goes into processed foods, and most of the rest into beer."

    2. I love biryani (Indian).
      Jambalaya too.

      Heck, if it involves rice, I like it.

      1. In Finnish cuisine, I'd say that the best rice dish is rice pudding. I depart from my mumu's (grandmother's) recipe by adding a bit of sweet marsala to the mix. There's also a liver and rice sausage. There is an open-faced pastry, traditionally made with rye flour, called a piirakka (from Russian, pirog), that often contains a rice-based filling.

        A Portuguese friend of mine, from the Azores, makes a blood sausage which contains rice.

        2 Replies
        1. re: hungry_pangolin

          I made a risi e bisi this week, a very delicate risotto with fresh peas, and a stock made from the pods of the peas (I also added the stalks of fresh new garlic. Not a "national" dish, but a regional one, from Venice and the surrounding area. Bits of meat can be added, but I made the vegetarian (and kosher) version from Joyce Goldstein's Cucina ebraica. Plenty of protein in the peas and cheese...

          1. re: lagatta

            Although basmati is 'best' for those concerned with glycemic index and I love Indian cuisine, I still favor risottos over biryanis and "dry" rice dishes. Right now is a great time for an early summer favorite: risotto with zucchini flowers, which is both regional (Tuscany and surrounding regions) and seasonal (late spring/early-to-mid summer).

        2. The Persians elevate rice prep and presentation to an art form, and venerate the grain. If I had to pick an emblematic dish, it would be the "homiest" dish, the one all my Persian friends fought over at their grandma's table, and that I worked hardest to learn: ta-diq. This means "bottom of the pot" and it's outrageously delicious. Served as a crown to a huge platter of rice, or on its own with a beef stew on top, it can't be beat...

          5 Replies
          1. re: poho

            Properly prepared, this is the best rice preparation I've every had. I just found some recipes and am going to try it myself. And the rice pudding found everywhere in Istanbul cannot be beat.

            1. re: poho

              To add to this list of Persian rice dishes, I would say my mom's lubia polo (basmanti rice with green beans and beef) is the best. I love it. Her tadigh is excellent, as well. Yum! :)

              1. re: poho

                We have something similar in Puerto Rico, which we just call "pegao" (a colloquializaion of "pegado" --which means stuck to the bottom of the pot.

                Its a byproduct of nearly every rice dish we make. My mother has a story where a friend of hers' American born non latino wife wanted to impress her inlaws with a home made dinner.
                So she made pegao. A whole platter of it. She said it took all of her pots and several hours to make enough for everyone.

                1. re: MaspethMaven

                  I didn't know Puerto Rico had a similar dish! Wow! Is this dish available in Los Angeles? :)

                  1. re: katkoupai

                    That's the thing... its not something thats made on purpose. It happens when you make rice and there's some that sticks to the pot. That's all it is. I suppose an analogy was trying to make a pizza that was all crust. What the woman described above did was essentially make a load of pizzas and cut off the crusts, serve the crusts and then toss the pizzas.

              2. Jambalaya

                The Pilaf (palow?) of Mediterranean cultures.

                Mexican rice with cumin and annato.

                Rice pudding. (I am of northern European descent so this was a common comfort food in our home.)

                I'm spit-balling here, so please feel free to correct my assumptions.

                1 Reply
                1. re: Kelli2006

                  Zhong4 zi3 - glutinous rice steamed in bamboo leaves with a variety of filling (or no filling at all) from various parts of China.

                  Claypot rice, largely Cantonese, rice cooked in a claypot with a number of ingredients (Chinese sausages and chicken is a popular combination). The crispy rice at the bottom is always great, and some places may pour broth into the claypot to get that off to be consumed with soup.

                  Nasi Lemak - rice cooked with coconut milk and pandan leaves - common in Singapore/Malaysia, served with a variety of sides like fried anchovies with chilli and peanuts, pickles, fried egg etc....

                  The Indonesians cook rice in many different ways with a whole panel of spices. Nasi kuning ("yellow rice") is a more common example where tumeric as well as coconut milk.

                  Hainanese chicken rice - rice steamed with garlic, ginger, chicken broth.

                  A very processed example would be mochi and related sweets.

                2. Oh so many of my very favorites national/ethinic dishes have already been named, but I do love red beans and rice, and rice with gravy, a small plug for the Cajuns and Virginians.

                  1 Reply
                  1. re: chef chicklet

                    Coconut rice with carribean food, mmmmmmmmm

                  2. No one mentioned paella or Cajun boudin

                    1 Reply
                    1. re: Candy

                      Ah, I was going to suggest paella! A delicious seafood paella, cooked in traditional manner over a fire, outside. Probably my most memorable meal.

                      Other favorites:
                      - Hoppin' John
                      - Red beans and rice
                      - Moros y Cristianos
                      - Gallo Pinto (with Salsa Lizano) from Costa Rica (made at least twice a month in my home)
                      - Wild rice from north America
                      - All of the wonderful variations on fried rice from Asia

                    2. Chinese food has so many rice variations....many have been covered. I also like lo mi fan which is a sticky rice that has veggies, chinese sausage, mushrooms and is oh so flavorful. I also like jook (rice porridge) but both cantonese and mandarin style. Finally, one of my favorites is jongzi, kinda like a chinese tamale.

                      3 Replies
                      1. re: justagthing

                        what is the difference between cantonese and mandarin style? I don't know if I have had the mandarin one.

                        1. re: alex8alot

                          Depends on who's making it of course. But I have had it where the jook itself is bland and they have all the 'toppings' on the side for you to add, like pickles, fermented tofu, thousand year old egg, etc... The other that I have had has many more ingredients and it is all cooked in with the rice, so it is more flavorful and you don't have any of the 'toppings' Hope that clarifies a bit.

                        2. re: justagthing

                          And the dessert the Hawaiians call "rice cake" which seems a bit fermented with a spongy texture.

                        3. Kheer (rice pudding)
                          Chiura (Rice flakes, eaten crunchy with curries or yoghurt)
                          Khichdi (Rice and lentil porridge)
                          Stuffed grape leaves
                          Chatamari (a crepe made from rice flour, stuffed with meat or vegetables)
                          Yomari (a mochi type dumpling, stuffed with molasses and sesame seeds)
                          Rice noodles
                          Sushi

                          1 Reply
                          1. re: smrits

                            How could I forget sushi? Well, I guess it's because I am really thinking of the fish, LOL.

                          2. My ex, who got the recipe from her Armenian grandma, showed me how to make that version of pilaf, which seems to have been the original model for Rice-A-Roni. I think that's my favorite rice side-dish; the main dishes I love are arroz con pollo and paella. I'm still waiting for a risotto to impress me, but Persian rice is pretty good, too. And one of the things I seriously miss about our recently-closed local Malaysian restaurant is their coconut rice.

                            BTW, I recently discovered that I can use brown rice to make pilaf - my wife says she actually prefers that.

                            1. Duguid and Alford's Seductions of Rice is a fabulous tome on the subject. Great to just read as well as to cook from. It covers rice preparations from all over the world. See if your library has it, thn you may want to buy it.

                              1. Although I am skeptical of rice consumption in a modern, less physically active world... I do like rice dishes... and the mentioned are delicious. A few not mentioned that are worth a try:

                                > Mexican Rice in some Mexican fondas. We all know the general idea... however it is usually a very pedestrian dish that makes me yawn. However, I've had a few versions in Central Mexico that are extraordinarily superior to the average... they tend to have lots of fresh (not frozen or canned) peas & carrots (almost 50% of the volume)... and they are bright red, fairly al dente and well lubricated with the deep flavoring of roasted garlic, porky lard, sweet vegetables,tangy tomato, and earthy achiote.

                                > There are two types of Green rice in Mexico... one that is extremely herbal with lots of mint, tomatillo & other good stuff... and another one that is heavy on Poblano peppers both are very good and rarely make it NOB.

                                > Arroz a la Tumbada is a generic name for a family of saucy, rice & seafood dishes from Veracruz not unlike Jambalaya

                                3 Replies
                                1. re: Eat_Nopal

                                  Would you happen to have a good red rice recipe EatNopal I too only want a flavorful, moist, fresh veggie rice. The recipes I have for Mexican Red Rice just don't compare to some Mexican red rice I've had. You'd think it would be fairly easy to make. Hah!
                                  But you mentioned pork lard. I had relied on the flavor of chicken broth...no wonder.

                                  1. re: chef chicklet

                                    Try this....

                                    > Sautee the 1 cup of rice, 1 cup of chopped carrots, & 1 cup of peas with 2 tablespoons of lard until rice turns golden brown

                                    > Puree 2 tomatoes, 1/4 onion, 4 garlic cloves, 1 teaspoon of achiote powder or 1 tablespoon of achiote paste with a little bit of water until smooth... then add to the stirfried rice & "fry" until the paste the lard forms a glossy layer over the rice (the sauce will reduce concentrating the oils once again).

                                    > Add 2 cups of chicken broth and cook for about 15 minutes or until the liquid has evaporated to your taste. Stir it up... cover it again and let it rest for about 5 minutes.

                                    If you want to make it a one pot meal... just add shredded pork, duck or chicken carnitas when sauteeing the rice & vegetables.

                                    1. re: Eat_Nopal

                                      Ahhhh.... I did not add the anchiote ever to it! It makes sense to do that. And then the addition of lard as well for flavor. Sounds pretty wonderful to me!
                                      Appreciate that you typed this out for me. I will be making Mexican this weekend, Actually I am readying tomatillos for a green sauce for enchiladas, and I will make this as a perfect side dish. Thanks!

                                2. Thanks for all the interesting replies. I certainly now have many more dishes to savour.

                                  It just occurred to me that rice seems to be an accepted ingredient, to varying degrees, in the cuisines of Northern, Central, Mediterranean Europe, but seems almost absent from the cuisines of Western Europe. Any background or speculation on why that is the case?

                                  12 Replies
                                  1. re: mrbozo

                                    This is somewhat oversimplifying, but rice is not native to Western Europe (non-Mediterranean France, Benelux, Germany, GB, Ireland and even Scandanavia). Potatoes are native and are the primary starch, supplemented with other grains. You won't find much in Eastern Europe either (except Bulgaria) nor in most of Russia or The Ukraine.

                                    Come to think of it, on the other end of the globe, it's not that big a deal in Argentina, Chile or Bolivia either, all of which are potato and yam countries (although heavy Italian immigration brought some Mediterranean rice dishes to Argentina and you'll find various arroz con pollo pretty much everywhere on the continent).

                                    As far as including Northern Europe in your list - other than each Scandanavian nation's version of rice pudding, far as I know, there's nothing of note that resembles a "national" rice dish. If you have examples, please share. What I'm aware of from traveling and research is that rice has made inroads (as has pasta) in Scandanavia due to ease of access and an increase in demand for southern European foods.

                                    1. re: Panini Guy

                                      Well, being of Estonian descent and first generation Canadian, I know that rice is an ingredient in our blood sausages (some prefer barley and the debate rages), it is the filler of choice in our cabbage rolls, and it is used in soups (primarily chicken and vegetable). Granted that kartofel {potato) is the main starch, aside from grains such as wheat, rye, and barley.

                                      My curiosity was piqued by the fact that a Baltic country would have a greater representation of rice as a cooking ingredient than Western European countries. Is there a French rice dish that would be well known? The Netherlands of course has the rijstaafel which was imported during their Far East colonial days, but other than that there seems to be nothing other than pudding.

                                      But I think you've answered my question. Thanks.

                                      1. re: mrbozo

                                        EN is correct of course on "native" - I should have said "grown widely" throughout the region whereas rice is not.

                                        I myself am half Lithuanian. Based on your comments, I called my 84 year old mother and was informed that our family recipe for golumpkis used to use a much smaller quantity of rice as a binder until the Great Depression, when the cost of meat and rationing more or less forced the proportion of rice to meat to increase to almost 1:1. Then it just sort of stayed that way.

                                      2. re: Panini Guy

                                        Actually potatoes are NOT native to Western Europe... as a matter of fact Western Europe has a much older relationship with rice than with potatoes. However, potatoes - haven originated in the thin soil of the Andes - do grow infinitely better in Western Europe than rice does.

                                        Although to be fair... I don't think anyone would disagree that Castilla is a firm, undeniable member of Western Europe... and rice there rivals potatoes & wheat as a staple.

                                        1. re: Eat_Nopal

                                          Was Castilla under Moorish rule?

                                          1. re: mrbozo

                                            most of Spain was at one point.

                                            1. re: fara

                                              I am wrong... the Kingdom of Leon (of which Castille was a small part that later became independent) fell to Muslim rule in 717. However it was the first kingdom "recovered" during the reconquista... returning to Christian & Neo Classical rule as part of Asturias in 742.

                                            2. re: mrbozo

                                              I am no expert on Spanish history but I think Castilla might have escaped Moorish rule.

                                          2. re: Panini Guy

                                            Potatoes came from the Andes. Rice consumption in Bolivia is quite high.

                                            1. re: Sam Fujisaka

                                              I corrected myself above a few days ago and noted EN was correct. However, regarding Bolivia, rice still is well below corn and potatoes in per capita consumption with exceptions in lower lying areas like Santa Cruz. Brazil is the big dog among SA rice consuming countries.

                                              1. re: Panini Guy

                                                Let me look at the numbers. The areas of population growth in Bolivia over the past few decades are where rice is the staple. Maize (corn) is not that much of a staple, unless you include chicha. I ate a lot of rice in the years I lived in Bolivia. I'll check the numbers for Brasil as well. .

                                                1. re: Sam Fujisaka

                                                  I've never lived there, but I've had to do travel planning for folks going, of which food/restaurant research was part of my role. As you've been on the ground in Bolivia, I'll defer to your experience regarding what's consumed. My numbers are eight years old or so and I don't have any trending data.

                                        2. The only way rice appeared in "traditional" (not Aboriginal) aussie food is as a gloopy rice pudding, English Style.. Thank **insert choice of deity here* that since the 1950's, Australians have moved away from the gormless food of the Mother Country and embraced our regional food rights as part of South East Asia.

                                          Rice is everywhere, everyday... Juuuuuuuuuuust the way I like it ;)

                                          7 Replies
                                          1. re: purple goddess

                                            Hello Goddess....

                                            Ever since the new genetic testing technology has established a genetic link between Austrialian, Papa New Guinea, New Zealand Aborigines and Native Mexicans... I have been noticing some culinary similarities such as closed pit cooking etc.,

                                            Could you educate me on ancient aboriginal cuisine?

                                            1. re: Eat_Nopal

                                              I am hardly an expert, Noply One... My entire experience with Aboriginal foods was to do a "Bush Tucker" tour last I was in the Outback. I ate witchety grubs, snake and goanna.. the 2 latter cooked in bark and placed over coals...

                                              There are many MANY different "branches" of Australian aborigine, what Australia being such a huge country... I am south, where the local Aboriginal people refer to themselves as Koori. I believe (but an prepared to stand corrected) that traditionally Koori people had a diet rich in berries and grasses and migrated to the coast periodically for seafood...

                                              This reply will probably get moofed, so I'll do a bit of investigating and start a new thread....

                                              1. re: purple goddess

                                                Being quite ignorant of your part of the world.... its seems to me that natives in your area fall into two camps... those that are "more African" and those that are "more Polynesian" i.e., Samoan etc.,... its seems the Mexican genome has ancestry of both... but with the "African" branch somewhat more prevalant in Western Mexico... (although the Polynesian branch is more prevalent in South America particularly Peru).... would you say the Koori fall more in the "African" or "Polynesian" camps?

                                                1. re: Eat_Nopal

                                                  pop over to my Aboriginal cuisine thread, and we'll play... bring a copy if this with you!!! ;)

                                                  1. re: Eat_Nopal

                                                    neither. they were originally from south east asia, and are one of the oldest cultures in the world. it is thought that they have come down through the archepalegoes(sp?) of indonesia and PNG when the landmass of our planet was much closer together.

                                                    the nz maori & cook islanders are part of the polynesian/micronesian lineage.

                                                    cooking methods are all probably very similar from culture to culture as they are ancient cultures that had to forage for food, and cooking with fire was limited - no iron grill plates or gas bbq;s.

                                                    1. re: kmh

                                                      The three waves of migration from SE Asia were separated by long time periods. First the Polynesians, then the Micronesians, and, last, the Melanesians. Different but related genetically, separated by time and space.

                                            2. Korean "Dduk" rice cakes with bits of fruit, beans, herbs, nuts, dates.

                                              Korean "brown" rice- a sticky rice steamed with various legumes that turns it brown. I had this recently, does anyone know how to order it in Korean?

                                              3 Replies
                                              1. re: mlgb

                                                was the "brown" rice sweet or savory?

                                                1. re: mlgb

                                                  I believe this is "ogok bap" or five grain rice. It's usually the black beans or aduki beans that give the rice the brownish color.

                                                  1. re: Miss Needle

                                                    yes I think that must be it, it had an assortment -black-red-garbarnzos- and a few others I wasn't sure about. It was slightly on the sweet side. I was offered a choice of "white or brown rice" and was pleasantly surprised .

                                                2. Rice was an important crop in South Carolina and the low country for many years in the US. It was a staple on low country tables. There were even special Rice Spoons for serving rice. Savannah Red rice is a favorite that still endures, in SC you will find a wonderful array rice dishes perloos, bogs etc. Check some of the classic Southern cookbooks for a mind boggling array of preparations. Doon't forget Hoppin' John for New Years either and you might want to check out Anson Mills website. They are in Columbia, SC and grow heirloom varieties of rice and corn and will ship. Their version or rice pudding is one of the finest i have ever tasted made with their Carolina Gold rice oh and if you order get some of their grits. They are like none you have ever tasted before.

                                                  1. I have to admit I'm not a huge fan of it, but the Shanghai dessert "Eight Treasure Rice". Candied fruits, sugar syrup, sticky rice, and a hell of a lot of pork fat make the dish. Sort of reminds me of the Chinese version of fruitcake.

                                                    1. Make friends with somebody's Lebanese mama. She will be the world's best cook. Ask her to make you matluba. She will be so thrilled that you know what matluba is that she will make you a big pot of it. It's a sort of Lebanese biryani with rice, potato, eggplant, and some sort of meat (I've only had it with chicken thighs but it might be chicken livers, lamb. mutton, etc). It is beyond delicious and unfortunately the only eatery I've found it at was Ghazale, next to the Bloor Cinema in Toronto, 1500 miles east of me now :-(

                                                      3 Replies
                                                      1. re: John Manzo

                                                        I've never had that precise dish, despite the huge Lebanese population in Montréal (and Ottawa/Gatineau). And i've had homecooking from friends, not just restaurant food. But the Lebanese friend who was the best cook moved back there after the end of the civil war. There is also a proto-biryani dish from Iran/Persia. I'd love to look recipes for these up, for certain friends who like aromatic Middle-Eastern spicing, but not hot South Asian dishes.

                                                        1. re: John Manzo

                                                          Ah, this is maqluba. Lebanese drop the -q- and say it with a glottal stop sound instead (like a Cockney English bo'al for bottle). That is probably why you heard "matluba." It means "upside down" because of the step of turning over the cooking dish onto the serving plate to serve

                                                          A very delicious dish indeed.

                                                          1. re: luckyfatima

                                                            It's transliterated and can be spelled many different ways; ours are both phonetic, but your comment is noted, thanks.

                                                            We have a very large middle eastern community in Calgary too, and since I posted this more than 2 years ago I've found some sources for maqluba, though it always has to be special order.

                                                        2. I forget the actual name of this dish, but it's commonly known as "stuck-pot rice." As a close second, my dad's arancini.

                                                          1. "rice soup" - just had it for lunch.
                                                            i once had a half-thai flatmate and that was her standby when the kitchen was mother hubbard
                                                            i guess it's really a variation of congee. it's comforting. and great if you're not well

                                                            1. biryani is my favorite rice dish
                                                              also like southeast asian fried rice
                                                              paella

                                                              1. has anyone mentioned avgolemono yet?

                                                                also , this is on my to-make list, i just haven't gotten there....not sure if its a national dish, Barberry Rice
                                                                http://www.chow.com/recipes/11068

                                                                1. I love almost any rice except instant rice. The three rices I always keep on hand are Jasmine, Basmati and Japonica varieties (specifically Kokuho rose). I use japanese rice for just about everything except fried rice (I use Jasmine for that) or Persian dishes like Chelo Kabob (which I use basmati for). I know you are supposed to use Jasmine for Thai curry and Basil chili paste dishes but I find the Japanese medium grain rice does a better job of soaking up the flavored liquids than the jasmine does - just my thoughts. But I have been eating rice 5 days out of 7 for decades. I can't imagine going without rice for a extended period.

                                                                  My favorite rice dishes are the Thai red and green curry with rice, Thai basil seafood dishes or Spanish paella.

                                                                  1. Most of these have been mentioned, but:

                                                                    Korean - Bibimbap or Kimchi fried rice
                                                                    Mexican - Arroz con Pollo
                                                                    Indian - Biryani
                                                                    Italian - Risotto
                                                                    Spanish - Paella
                                                                    Cajun - Jambalaya

                                                                    1 Reply
                                                                    1. re: soypower

                                                                      I am especially a huge fan of the dol sot bibimbap which is served in a hot stone pot. Yum!

                                                                    2. My husband is from India (Maharashtrian) and it seems like everyone in his neck of the woods eats pohe -- flattened rice flakes - for breakfast. There are a few different ways to make it (some "dry" and some "wet," some served warm off the frying pan, others served room temperature). Basically, though,they cook the rice flakes with spices, sometimes potato pieces, coconut, chili, lime, spices like turmeric, mustard seed, etc.

                                                                      I think it's one of those dishes you either love, or hate. I find it too dry and bland, but he loves it.

                                                                      Another rice meal I picked up from him, though, is called puliogare, it's a South Indian dish made of rice, fried with spices, tamarind, and peanuts, and eaten with yogurt.
                                                                      You can buy a ready-made mix of it at Indian grocery stores, which is what my husband did a lot during his bachelor days. Once I tasted it, I was hooked, and it's quickly become my easy-to-prepare "Comfort food."

                                                                      1. biryani
                                                                        paella (omg yum)
                                                                        bibimbap (Korean dish made of rice, spicy vegetables, beef, chiles, served in a hot stone bowl and topped with a raw egg)
                                                                        nuomi fan (Chinese sticky rice stuffed with Chinese sausage, mushrooms or bbq pork)
                                                                        arroz con pollo
                                                                        risotto
                                                                        gumbo and jambalaya
                                                                        kedgeree (smoked white fish, eggs, ghee and rice from India served at breakfast).

                                                                        1. Filipino foodways revolve around rice to the point that it is unimaginable to eat a full Filipino meal without some sort of rice product whether it be a bowl of chicken and ginger congee (arroz caldo), rice stick noodles (pancit bihon) or a dessert of chocolate rice pudding (champorrado). The reliance on rice runs so deeply that there is an entire category of snack foods called kakanin which utlize rice varieties in myriad ways to produce highly diverse dishes including:
                                                                          Bibingka: Charcoal grilled rice flour pancakes
                                                                          Sapin-sapin: Layered glutinous rice cake with purple yam, corn and coconut
                                                                          Palitaw: Boiled cakes made of soaked and ground sticky rice topped with coconut and sesame seeds
                                                                          Kutsinta: Lye-treated brown rice cakes
                                                                          Suman: Leaf-wrapped steamed glutinous rice cakes
                                                                          Tamales: Savory steamed rice cakes similar to Chinese zhongzi
                                                                          Espasol: Glutinous and toasted rice cakes
                                                                          Puto bumbong: Pandan-flavored black rice cakes steamed in bamboo

                                                                          1 Reply
                                                                          1. re: JungMann

                                                                            My favorite fried rice, nasi goreng (Indonesian, with trasi please). And for something completely different, horchata from Mexico (a rice drink)!