RICE FOOD ADDITIVES PRODUCTS
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Rice Bran/Germ (RemyLiVe®)
Rice Flour (Remyflo®)
Rice Protein (Remypro®)
Rice Starch (modified, native, waxy)
Rice Syrup (Remylose®)
Functional rice blends (Nutriz®)
This is a list of rice dishes from all over the world, arranged alphabetically. Rice is the seed of the monocot plants Oryza sativa (Asian rice) or Oryza glaberrima (African rice). As a cereal grain, it is the most widely consumed staple food for a large part of the world’s human population, especially in Asia and the West Indies. It is the grain with the second-highest worldwide production, after maize (corn), according to data for 2010.
“Rice bread”, a rice-based breakfast item unique to the state of Karnataka, India
Thin rice porridge cooked with chicken, ginger, onions and garnished with spring onions and calamansi
“Chow fun rice”Chinese fried rice with a Peruvian twist
Arroz con gandules
A Puerto Rican national dish consisting of a combination of rice, pigeon peas and pork, cooked in the same pot with Puerto Rican-style
Arroz con huevo frito
Central and South America
Rice with fried egg
Arroz con pollo
“Rice with chicken”, the dish, which originated in Spain as a form of pilaf, is a staple throughout Latin America.It is a traditional dish of Latin America and the Caribbean, especially in Puerto Rico, Colombia, Venezuela, Ecuador, Panama, Peru, Cuba, Costa Rica, Honduras, the Dominican Republicwhere it is called locrio de pollo, and Saint Martin where it is called lokri or locreo.
Arroz de lisa(mullet rice)
Colombia, Caribbean region
Traditionally served in bijao leaf with cooked cassava, a triangle of costeño cheese and a sauce of suero atollabuey
“Black rice”, dish blackened with cuttlefish ink
This is rice with lima beans and dill.
This is a cake-dish usually eaten on Tet, Vietnamese new year eve, which is pork in the center, mashed pea and rice wrapped in leaves.
This is a savory snack food made from rice paste, meat, and usually shiitake mushrooms and bamboo shoots. It is often found at Taiwan night markets. Also called “rou-wan-zhi.”
Bi pong moun
A rice and egg dish. Several variations exist.
Mixed vegetables on rice
A rice cake. May be topped with cottage cheese, salted egg or freshly grated shredded young coconut meat.
A sweet dish made of sticky rice cooked in coconut milk and sugar and topped with thick caramelized coconut syrup and latik
Burmese style Biryani
Preparation of oily spicy rice with meat, fish, chicken, and vegetables.
Bisi bele bath
A rice-based dish with its origins in the state of Karnataka, India. Bisi-bele-bhaath translates to hot lentil rice in the Kannada language. The traditional preparation of this dish is quite elaborate and involves the use of spicy masala, toor dal (a type of lentil) and vegetables. Spices like nutmeg and asafoetida,curry leaves and tamarind pulp used in its preparation contribute to the unique flavor and taste of this dish.
Rice that has been cooked either by steaming or boiling.
Fried rice, usually with some other ingredient, like kimchi bokkeumbap (Kimchi fried rice)
Rice boiled with barley
Rice with chicken or rabbit meat.
Cooked sweet rice mixed with red beans, jujubes and chestnuts
Parts of southernUnited States andMexico
This is a deep-fried burrito most commonly made with rice, cheese, machaca, carne adobada, or shredded chicken, and folding it into a rectangular package, and deep-frying.
Rice, with chicken or beef, tomatoes, chili and curry
This is a rice preparation made by sauting groundnut, sesame seeds, red chili and turmeric in oil and adding it to cooked rice and mixing.
Ci fan tuan
Prepared by tightly wrapping a piece of youtiao (fried dough) with glutinous rice.
Claypot chicken rice
This is a rice dish served with sliced chicken, salted fish, Chinese sausage and vegetables. The rice is cooked in the claypot first and the cooked ingredients are added in later. Some places serve it with dark soya sauce. Traditionally, the cooking is done over a charcoal stove, giving the dish a distinctive flavour.
A dish in Vietnamese cuisine made from rice with fractured rice grains. Tấm refers to the broken rice grains, while cơm refers to cooked rice
Asia, specificallyHong Kong
A type of porridge. Sometimes called “rice congee” but often simply shortened to “congee.” There is a large variety of congee in Hong Kong and it is eaten very frequently as a staple food. The base is made by boiling rice then letting it simmer for a long time. Different ingredients are added depending on the region. The length of the simmering also varies by region. Cantonese congee is generally cooked longer for a smoother texture.
Easily made by using boiled rice, coriander paste, oil, chana dal, cumin seeds, jeere, lemon juice and salt.
Simple preparations are a mixture of boiled rice and yogurt. More complex variations also exist.
India and a large part of Asia
Rice that can be accompanied by various curries.
Rice and lentil soup
Pictured is dirty rice topped with a pork chop
Eggplant, peppers or tomatoes stuffed with rice.
Dosa / Dosay
Rice and lentil pancakes with origins in Udipi, Karnataka. Popular breakfast dish in South India.
Found in both Cajun and Creole cuisine, Étouffée is typically prepared with shellfish over rice. The dish employs a technique known as smothering, a popular method of cooking in the Cajun areas of southwest Louisiana.
Pictured is Chinese-style fried rice from Singapore
Day old rice fried in oil with a lot of garlic, usually eaten for breakfast with dried fish, egg and tomatoes.
This is a dish from Thai cuisine where the rice is fried with tomato ketchup and raisins
Cooked rice covered with another dish.
Nicaragua,Costa Rica,Central America
A Central American version of rice and beans
Rice wrapped in seaweed
Cakes, e.g. mochi (Japan), Ddeok (Korea), tangyuan, niangao, zongzi (China). Lot of Thai and Lao food.
Thin rice porridge cooked with strips of ox-tripe, ginger, onion, garlic, and garnished with spring onions and calamansi.
Considered a soup but served over rice.
Hainanese chicken rice
A rice dish of Chinese origin popular in Singapore, Malaysia and Thailand
Tehran & other cities of Iran
Carrot Rice with minched meat balls usually cooked in Tehran & other cities of Iran
Southern United States
Rice and cowpeas
Sugared rice milk.
Steamed rice cooked with chicken and vegetables, of Chinese origin
Steamed rice cakes, made with lentils or other pulses. Pictured is idli along with ramekins of sambar and a ramekin of chutney in the center of the dish.
Indonesian rice table
Rice accompanied by side dishes served in small portions
Meat-seafood-vegetable stock to which rice is added..
This is a sweet dish made from fermenting sticky rice with yeast. This can be eaten alone steamed, or is added to other foods.
tomato and pepper based stew to which rice is added and boiled in, and usually served with chicken, salad and fried plantain.
Generic term for porridge made from rice. There are many different varieties.
Khao tom mad
a Thai traditional dessert made from sticky rice, coconut milk, and bananas. It’s usually covered in banana leaf or coconut leaf.
A simple Persian sticky-rice dish.
A bowl of rice topped with a deep-fried pork cutlet, egg, and condiments.
Flaked fish (usually smoked haddock), boiled rice, eggs and butter.
(Also called Lontong) – Rice wrapped in coconut leaves weaved pouch, boiled and serve with other food such as Satay, vegetables, fried chicken, curry, etc.
Sweet dish of rice cooked in milk, dry fruit and sugar. Cooled before serving.
Rice cooked with lentils, vegetables and spices
Cooked with milk. Also known as Milk-rice
Brown or white rice cooked together with beans (and sometimes also other grains)
Rice, lentils, chickpeas and macaroni topped with tomato sauce and fried onion
Glutinous rice with coconut milk cooked in bamboo stalks over open fire. Traditional dish of the Minangkabau people accompanying Rendang.
A bowl of rice topped with a meat patty and gravy, and with a sunny side up egg on top.
Rice, bite-size pieces of chicken, mixed vegetables, spices (also called locreo or locrio).
Central provience in Iran
Green Beans Rice with tomato paste, meat and other spices, cooked in.
Lor Mai Ka
Spring rolls wrapper made from rice flour.
This is a category which includes both dry and in-broth rice vermicelli noodle dishes. The specific dish is usually named after its non-vermicelli ingredients or its preparation. E.g. “Cao mai fun” = panfried maifun and will usually have a protin such as pork or chicken, and seasonings (usually green onion).
Consisting of rice and eggplant or cauliflower casserole that is then turned upside down when served. The dish can include fried tomatoes, carrots, potatoes, cauliflower, eggplant and chicken or lamb. When the casserole is inverted, the top is bright red from the tomatoes that now form the top layer and cover the golden eggplant.
Rice with milk and chicken soup. A sort of rice made by adding milk and chicken soup to the rice and letting it into the oven. Eaten instead of white rice. Very popular in Egypt.
A thin rice noodle dish, a semi staple dish of Rakhine State. Rakhine Mont de is either a salad with dry roasted conger eel and chili or as a soup. Mandalaymont de is with larger rice noodles, with meat based sauce.
Literally Husband and Wife or Couple Snack. It is a fritter made with rice flour, where two halves (thus ‘Couple’) are fried with quail eggs, steamed garden beans, spring onions. The halves are then connected and sprickled with salted roasted sesame.
Curd rice, considered a staple food of brahmins of the Karnataka state of South India. In this dish, curd is added to cooked rice and eaten straight away. Sometimes mustard seeds, red chillies, curry leaves and lentils are fried in oil and added to the dish. To add more flavour, ginger-garlic paste and finely chopped red onions are also added to the yogurt and rice mixture. Fresh, finely chopped cilantro is used as garnish.
(Indonesian: “mixed rice”, also called nasi rames) refers to a dish of rice topped with various meats, vegetables, peanuts, eggs and fried-shrimp krupuk.
Rice steamed in coconut milk, fish curry and extra ingredients such as fried shaved coconut, hard-boiled eggs and vegetable pickles.
This is type of fried rice usually cooked with shrimp paste, chicken, meat, salted fish or/and vegetables.
Famously served by local Indian Muslims, and very popular in Penang.
Dish from Kelantan, consisting of rice with various wild herbs and spices, grated coconut and dried shrimp or fish
(Indonesian for: “yellow rice”), or sometimes called Nasi Kunyit (Indonesian for: “turmeric rice”), is an Indonesian rice dish cooked with coconut milk andturmeric,
Coconut steamed rice
Padang city,West Sumatra,Indonesia
Steamed rice served with various choices of pre-cooked dishes, it is a miniature banquet of meats, fish, vegetables, and spicy sambals eaten with plain white rice, it is Sumatra’s most famous export and the Minangkabau’s great contribution to Indonesian cuisine.
rice with different layer of dishes wrapped in a cone shape with banana leaf packed
steamed rice cooked in coconut milk
a traditional Korean food made of scorched rice. After boiling and serving rice, a thin crust of scorched rice will usually be left in the bottom of the cooking pot. This yellowed scorched state is described as ‘nureun’ (눌은) in Korean and nurungji derives from this adjective.
Short grained rice formed into balls with or without savory fillings, a popular snack.
Rice, shredded beef and stewed black beans.
Noodles made from rice flour, also refers to the cooked dish made with rice noodles with slivers of meat and/or seafood and vegetables, mainly onions, carrots, beans, cabbage, seasoned with soy sauce and calamansi
A dish composed of rice, topped with beef braised with soy sauce seasoned with and garnished with spring onions
Rice noodle soup
Persian, Turkish, Bengal
Rice cooked in a seasoned broth.In some cases, the rice may also attain its brown color by being stirred with bits of cooked onion, as well as a large mix of spices. Depending on the local cuisine, it may also contain meat, fish, vegetables, and (dried) fruits.
Platillo Moros y Cristianos
Rice and beans
Medium grain rice with carrots, onions, spices, lamb, and cottonseed oil
Sakkara pongal:A sweet rice dish, cooked with rice, moong dhal, jaggery and milk, flavoured with cardamom and garnished with cashew and raisins. Ven pongal: rice, moong dhal, milk, salt, pepper corns, ginger, cummin seeds and curry leaves.
Or tamarind Rice is rice seasoned with Tamarind.
Rice filled inside a pouch made with woven strips of coconut frond then boiled.
A pudding made from stone-ground soaked rice, sugar and often with coconut milk then steamed. Various toppings such as cheese, salted egg, or minced meat may be added.
Pictured is puttu and kadalakkari.
Red beans & rice
New Orleans,United States
Staple made with kidney beans, ham bones, pickled pork, andouille sausage, onion, celery, bell pepper and seasonings.
Rice and gravy
A staple of Creole and Cajun cuisine
Rice and peas
Rice with kidney beans, black-eyed peas or pigeon peas
A seasoned rice with vegetables (Such as egg-plant, peas, tomato), a breakfast dish from Karnataka, India
Bread made from rice flour.
East,Southeast, and South Asia
Also called Rice Porridge – a watery rice gruel eaten with various additions or side dishes.
A breakfast cereal made of crisped rice. Rice Krispies are also used to make Rice Krispies treats by combining the cereal with melted marshmallows.
Rice noodle roll
Sweet dish of rice cooked in milk, coconut milk or other thickening liquid. Eaten with various spices, fruits, condiments, etc. in different regions.
Rice dish made by first frying in butter after which broth is added.
Burmese rice congree with either duck or fish
Grape or cabbage leaves stuffed (rolled with) rice, various herbs and spices.
Ring shaped bread made from rice flour and eaten during Hindu festivals, especially Tihar.
An Indonesian pancake that is made from rice flour with coconut milk or just plain shredded coconut as an emulsifier. Each province in Indonesia has various serabi recipes corresponding to local tastes.
This is a saffron rice dessert with nuts and rosewater
Louisiana Creole cuisine
Cooked shrimp in a mixture of whole or diced tomatoes, the Holy trinity of onion, celery and bell pepper, spiced with Tabasco sauce or another hot pepper sauce and/or cayenne-based seasoning, and served over steamed or boiled white rice.
Burmese dessert dish. Baked sweetened glutinous rice and jaggery
Shwe Yin Aye
Dessert dish consisting of glutinous rice, coconut milk and jelly
Steamed meat dumpling made with rice flour
East andSoutheast Asia
Steaming rice soup
Sticky rice cooked with coconut milk and sugar and wrapped in banana or coconut leaves.
Sticky rice flavored with vinegar and sugar, with various fillings or toppings
Sweet saffron rice
Dish consisting of joha rice, sugar and saffron
This is a traditional (at least from Ming dynasty) food that is made from glutinous rice paste that has been rolled into small balls, boiled, then put into a soup base. These are traditionally white in color like then ew moon and eaten during the first full moon after Chinese New Year and symbolize togetherness of family. They are also often pink, or a mixture of pink and white balls, because red is good luck in Chinesec ulture (but red dye added to the white results in pink). Sometimes savory or sweet stuffings (such as red bean paste) are added.
Thai fried rice
Also known as Malabar biryani, Thalassery biryani is a rice-based dish made with spices, rice (khyma rice, and not basmati rice) and chicken (specially dressed for biriyani). Variations upon the dish may use mutton, fish, eggs or vegetables.
Literally grilled or broiled mochi or pounded rice cake. Traditionally, it is prepared using a small charcoal grill but in modern times a gas grill can be used. During the time of the Autumn Moon it is traditional to eat fresh yakimochi while sipping sake and enjoying the view of the full moon.
Thin savory rice pancake with boiled garden peas, spring onions and salted sesame garnish
Yeung Chow fried rice
A popular Chinese-style wok fried rice dish in many Chinese restaurants in China, the Americas, Australia, United Kingdom, Vietnam, and the Philippines. The ingredients vary, but there are staple items such as cooked rice (preferably day old because freshly cooked rice is too sticky, barbecued pork, Cookedshrimp, scallions (spring onions or green onions), chopped, including green ends and egg yolks.
Sweet dish of rice cooked in clarified butter/ banaspati oil with a variety of dried fruits such as orange in color
Steamed rice, Zeera (cumin), Zeera powder, ginger-garlic paste, salt, oil, chana dal and red chillies.
This is caramelized barberries sprinkled on plain buttery basmati rice and served usually with chicken.
Glutinous rice, stuffed with various ingredients and wrapped in bamboo leaves
A rice soup made from pre-cooked rice and water. Leftover soup from nabe is often re-used for zosui.