List of rice dishes

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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.[1]

Rice dishes

Name Image Origin Description
Akki rotti 122px India "Rice bread", a rice-based breakfast item unique to the state of Karnataka, India
American fried rice (Thai) 122px Thailand This is a dish from Thai cuisine where the rice is fried with tomato ketchup and raisins
Arroz caldo 122px Philippines Thin rice porridge cooked with chicken, ginger, onions and garnished with spring onions and calamansi
Arroz chaufa 122px Peru "Chow fun rice" Chinese fried rice with a Peruvian twist
Arroz borracho Puerto Rico Rice cooked with sazón, sofrito, chickpeas, ground meat, and beer.
Arroz con gandules Arroz con gandules.jpg Puerto Rico A part of Puerto Ricos national dish consisting of a combination of rice, pigeon peas, olives, capers, and pork, cooked in the same pot with Puerto Rican-style sofrito, spices and annatto oil.[2]
Arroz con huevo frito 122px Central and South America Rice with fried egg
Arroz con pollo Arroz-con-Pollo.jpg Spain "Rice with chicken", the dish, which originated in Spain as a form of pilaf, is a staple throughout Latin America.[3][4][5][6][7] 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 Republic where it is called locrio de pollo, and Saint Martin where it is called lokri or locreo.
Arroz de lisa (mullet rice) 122px Colombia, Caribbean region Traditionally served in bijao leaf with cooked cassava, a triangle of costeño cheese and a sauce of suero atollabuey
Arroz negro Arrosnegre.png Valencia "Black rice", dish blackened with cuttlefish ink
Baghali polo Iran This is rice with lima beans and dill.
Bánh chưng 122px Vietnam 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.
Ba-wan Bawan umiao.jpg Taiwan 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 Cambodia A rice and egg dish. Several variations exist.
Bibimbap 122px Korea Mixed vegetables on rice
Bibingka 122px Philippines A rice cake. May be topped with cottage cheese, salted egg or freshly grated shredded young coconut meat.
Biko Philippines A sweet dish made of sticky rice cooked in coconut milk and sugar and topped with thick caramelized coconut syrup and latik
Dan Bauk Myanmar Burmese style Biryani
Biryani South Asian Preparation of oily spicy rice with meat, fish, chicken, and vegetables.
Bisi bele bath Bisi Bele Bath.jpg Karnataka 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.
Bhat 122px Bangladesh, India, Nepal, Pakistan Rice that has been cooked either by steaming or boiling.
Bokkeumbap 122px Korea Fried rice, usually with some other ingredient, like kimchi bokkeumbap (Kimchi fried rice)
Boribap 122px Korea Rice boiled with barley
Cabidela Portugal Rice with chicken or rabbit meat.
Chakara pongali
Chalbap Cooked sweet rice mixed with red beans, jujubes and chestnuts
Chimichanga 122px Mexico and parts of southern United States 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.
Carri 122px Mauritius, Réunion Rice, with chicken or beef, tomatoes, chili and curry
Chitranna India 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 122px Shanghai (China), and Taiwan Prepared by tightly wrapping a piece of youtiao (fried dough) with glutinous rice.
Claypot chicken rice 122px China, Malaysia and Singapore 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.
Cơm tấm Vietnam 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.[8][9]
Congee 122px East, South, and Southeast Asia 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.
Coriander rice South Indian Easily made by using boiled rice, coriander paste, oil, chana dal, cumin seeds, jeere, lemon juice and salt.
Curd rice 122px India Simple preparations are a mixture of boiled rice and yogurt. More complex variations also exist.
Curry rice 122px Japan, and also popular in other parts of East and Southeast Asia Although curry is often eaten with rice in many countries it is seen as a main dish. The Japanese karē raisu (lit. "curry rice") though, is a standard combination of rice with a British influenced Japanese curry, of which there exist several types.
Dal bhat Dalbath.jpg India, Nepal Rice and lentil soup
Dirty Rice 122px Cajun cuisine, Creole cuisine Pictured is dirty rice topped with a pork chop
Dolma Azerbaijan dolma ubergine pepper.jpg Armenia, Azerbaijan, Turkey, Middle East Eggplant, Zucchini, peppers, onion or tomatoes stuffed with rice.
Dosa Dosai Chutney Hotel Saravana Bhavan.jpg India Rice and lentil pancakes with origins in Udipi, Karnataka. Popular breakfast dish in South India.
Étouffée 053107-crayfishetouffee.jpg Cajun, Creole cuisine 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.
Fried rice 122px China Pictured is Chinese-style fried rice from Singapore
Fried rice (Philippines) Philippines Day old rice fried in oil with a lot of garlic, usually eaten for breakfast with dried fish, egg and tomatoes.
Gai fan China, Taiwan Cooked rice covered with another dish.
Gallo pinto Costa Rican Gallo Pinto.jpg Central American countries such as Costa Rica and Nicaragua A Central American version of rice and beans
Gimbap 122px Korea Rice wrapped in seaweed
Glutinous rice cakes 122px E.g. mochi (Japan), Ddeok (Korea), tangyuan, niangao, zongzi (China), and many varieties of Thai and Laotian cakes.
Goto Philippines Thin rice porridge cooked with strips of ox-tripe, ginger, onion, garlic, and garnished with spring onions and calamansi.
Gumbo 122px Cajun, Creole Considered a soup but served over rice.
Hainanese chicken rice 122px China A rice dish of Chinese origin popular in Singapore, Malaysia and Thailand
Havij Polo 122px Iran Carrot Rice with minced meat balls usually cooked in Tehran and other cities of Iran
Hoppin' John 122px Southern United States Rice and cowpeas
Horchata 122px Mexico Sugared rice milk.
Htamin Baung Myanmar Steamed rice cooked with chicken and vegetables, of Chinese origin
Idli 122px India 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.
Indian Biryani
Indonesian rice table 122px Rice accompanied by side dishes served in small portions
Jambalaya Cooking Jambalaya near done.JPG Cajun, Creole Meat-seafood-vegetable stock to which rice is added..
Jíbaro Puerto Rico Yellow-rice cooked with annatto oil, sofito, and spices with a fried egg on top.
Jiu niang 122px China This is a sweet dish made from fermenting sticky rice with yeast. This can be eaten alone steamed, or is added to other foods.
Jollof rice Jollof rice.jpg West Africa tomato and pepper based stew to which rice is added and boiled in, and usually served with chicken, salad and fried plantain.
Ofada Rice Nigeria Ofada rice is a local Nigerian Delicacy eaten in Palm leaves.It is made from locally produced grown rice It is usually garnished with cow meat parts and fried grinded pepper
Juk 122px Korea Generic term for porridge made from rice. There are many different varieties.
Kabsa Kabsa.jpg KSA, Jordan Rice (usually long-grain, mostly basmati) cooked with meat, spices and vegetables.
Kateh Iran A simple sticky-rice dish from Mazandaran and Gilan.
Kande Pohe India A simple flattened rice dish from Maharashtra usually eaten as breakfast.
Katsudon 122px Japan A bowl of rice topped with a deep-fried pork cutlet, egg, and condiments.
Kedgeree 122px Anglo-Indian Flaked fish (usually smoked haddock), boiled rice, eggs and butter.
Ketupat 122px Indonesia, Malaysia (Also called Lontong) - Rice wrapped in coconut leaves weaved pouch, boiled and serve with other food such as Satay, vegetables, fried chicken, curry, etc.
Khao kan chin 122px Thailand A northern Thai dish of rice that is mixed with pork blood and steamed inside a banana leaf. It is served with cucumber, onions and fried, dried chillies.
Khao kha mu 122px Thailand Originally a Thai Chinese dish, it is rice served with sliced pork leg that has been stewed in soy sauce and spices
Khao khluk kapi 122px Thailand Rice is fried with shrimp paste and served with sweet pork, sour mango, fried shrimp, chillies and shallots.
Khao lam Khao lam87.jpg Thailand Glutinous rice is boiled or steamed with sugar, and sometimes other ingredients, in a section of bamboo. Most often eaten as a snack or dessert.
Khao man kai 122px Thailand The Thai version of Hainanese chicken rice, it is made in a slightly different way than the original and served with a very different dipping sauce made from fermented soy beans, garlic, ginger, and bird's eye chilies.
Khao mok 122px Thailand The Thai version of a biryani, it is typical of Thai-Muslim cuisine.
Khao na pet 122px Thailand The Thai version of a Cantonese style roast duck served with rice
Khao niao mamuang 122px Thailand Sticky rice cooked in sweetened thick coconut milk, served with slices of ripe mango
Khao phat kaeng kiao wan 122px Thailand Rice fried with green curry
Khao phat kaphrao Khao phat kraphao mu.jpg Thailand Rice fried with holy basil and meat
Khao phat nam liap 122px Thailand Rice fried with the fruit of the Canarium album
Khao tom mat Khao tom mat sai kluai 01.jpg Thailand A traditional Thai dessert made from sticky rice, coconut milk, and bananas. It’s usually wrapped in banana leaf or coconut leaf.
Khao tom pla 122px Thailand A rice soup with fish
Kheer Kheer.jpg Bangladesh, India, Pakistan Sweet dish of rice cooked in milk, dry fruit and sugar. Cooled before serving.
Khichdi 122px Bangladesh, India, Pakistan Rice cooked with lentils, vegetables and spices
Kiribath Sri Lanka Cooked with milk. Also known as Milk-rice
Kongbap 122px Korea Brown or white rice cooked together with beans (and sometimes also other grains)
Kushari 122px Egypt Rice, lentils, chickpeas and macaroni topped with tomato sauce and fried onion
Lemang 122px Indonesia, Malaysia Glutinous rice with coconut milk cooked in bamboo stalks over open fire. Traditional dish of the Minangkabau people accompanying Rendang.
Lemon rice
Loco Moco 122px Hawaii, United States A bowl of rice topped with a meat patty and gravy, and with a sunny side up egg on top.
Lokri Saint Martin Rice, bite-size pieces of chicken, mixed vegetables, spices (also called locreo or locrio).
Loobia Polo Central Iran Green beans rice with tomato paste, meat and other spices, cooked in.
Lor Mai Ka China Glutinous rice
Lugaw Philippines Rice congee
Lumpia 122px Philippines Spring rolls wrapper made from rice flour.
Maifun 122px Asia 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 protein such as pork or chicken, and seasonings (usually green onion).
Mandi 122px Yemen Rice cooked with meat (lamb or chicken), and a mixture of spices.
Mansaf 122px Jordan Rice is cooked separately, lamb meat is cooked in a sauce of fermented dried yogurt and served with rice or bulgur.
Maqluba 122px Middle-East 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.
Moa'amar 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.
Mont di 122px Myanmar 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. Mandalay mont de is with larger rice noodles, with meat based sauce.
Mont Lin-ma-ya Myanmar 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.
Mosaranna Karnataka, South India 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.
Mujaddara Mujaddara.jpg Syria, Jordan, Lebanon, Palestine Rice with lentel and friend rice. Serviced with yougurt and salad
Nasi Campur 122px Indonesia, Malaysia (Literally "mixed rice" in both Indonesian and Malaysian; in addition also called nasi rames in Indonesia) refers to a dish of rice topped with various meat and vegetable dishes, peanuts, eggs and fried-shrimp krupuk.
Nasi Dagang Mak ngah nasi dagang.jpg Malaysia Rice steamed in coconut milk, fish curry and extra ingredients such as fried shaved coconut, hard-boiled eggs and vegetable pickles.
Nasi goreng Nasi Goreng Pete Kambing.JPG Indonesia, Malaysia This is type of fried rice usually cooked with shrimp paste, chicken, meat, salted fish or/and vegetables.
Nasi kandar 122px Malaysia Famously served by local Indian Muslims, and very popular in Penang.
Nasi kerabu Nasi kerabu.jpg Malaysia Dish from Kelantan, consisting of rice with various wild herbs and spices, grated coconut and dried shrimp or fish
Nasi kuning 122px Indonesia (Indonesian for: "yellow rice"), or sometimes called Nasi Kunyit (Indonesian for: "turmeric rice"), is an Indonesian rice dish cooked with coconut milk and turmeric,[10][11]
Nasi lemak Nasi Lemak, Mamak, Sydney.jpg Malaysia Coconut steamed rice
Nasi Padang 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.[12]
Nasi tumpang Malaysia rice with different layer of dishes wrapped in a cone shape with banana leaf packed
Nasi uduk 122px Jakarta, Indonesia[13] Steamed rice cooked in coconut milk
Nurungji 122px Korea 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.[14]
Onigiri 122px Japan Short grained rice formed into balls with or without savory fillings, a popular snack.
Pabellón criollo 122px Venezuela Rice, shredded beef and stewed black beans.
Paella 122px Spain
Pancit bihon 122px Philippines 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
Panta bhat 122px A lightly fermented rice-based dish consumed in Bangladesh and the eastern Indian states of West Bengal and Assam.
Pares Philippines A dish composed of rice, topped with beef braised with soy sauce seasoned with and garnished with spring onions
Perde pilavı Turkey A special pilav with chicken meat, all wrapped inside yufka, thin Turkish dough, and cooked in an oven
Phở 122px Vietnam Rice noodle soup
Pilaf BengaliPulao.JPG Bengal, Iran, Turkey Rice cooked in a seasoned broth.[15] 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 122px Cuba Rice and beans
Plov Plov122.jpg Central Asia Medium grain rice with carrots, onions, spices, lamb, and cottonseed oil
Pongal 122px India 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.
Puffed rice cakes 122px
Puliogare India Or tamarind Rice is rice seasoned with Tamarind.
Puso Cebu, Philippines Rice filled inside a pouch made with woven strips of coconut frond then boiled.
Puto 122px Philippines 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.
Puttu 122px Kerala, India Pictured is puttu and kadalakkari.
Red beans & rice Red Beans and Rice.jpg New Orleans, United States Staple made with kidney beans, ham bones, pickled pork, andouille sausage, onion, celery, bell pepper and seasonings.
Rice and curry 122px Bangladesh, Southern India, and Sri Lanka A meal of plain, spiced, or fried rice which is served together with several other dishes, of which at least one is a curry, on one plate, but sometimes with the other dishes on the side.
Rice and gravy Smothered pork roast rice and gravy HRoe 2012.jpg United States A staple of Creole and Cajun cuisine
Rice and peas 122px Caribbean Rice with kidney beans, black-eyed peas or pigeon peas
Rice-A-Roni 122px United States Pilaf-like boxed food mix that consists of rice, vermicelli pasta, and seasonings.
Rice bath India A seasoned rice with vegetables (Such as egg-plant, peas, tomato), a breakfast dish from Karnataka, India
Rice bread Japanese Rice Bread.JPG Bread made from rice flour.
Rice cakes 122px
Chao Vietnam
Rice congee East, Southeast, and South Asia Also called Rice Porridge - a watery rice gruel eaten with various additions or side dishes.
Rice Krispies United States 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 GD Rice Product 1.JPG China
Rice pudding Risalamande.jpg Worldwide Sweet dish of rice cooked in milk, coconut milk or other thickening liquid. Eaten with various spices, fruits, condiments, etc. in different regions.
Risotto 122px Italy Rice dish made by first frying in butter after which broth is added.
San Pyote Myanmar Burmese rice congree with either duck or fish
Sarma 122px Turkey, Azerbaijan, Armenia Grape or cabbage leaves stuffed (rolled with) rice, various herbs and spices.
Sel roti 122px Nepal Ring shaped bread made from rice flour and eaten during Hindu festivals, especially Tihar.
Serabi 122px Indonesia 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.[16][17]
Sholeh Zard Iran This is a saffron rice dessert with nuts and rosewater
Shrimp Creole Shrimp creole.jpg 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.[18]
Shwe Htamin Myanmar Burmese dessert dish. Baked sweetened glutinous rice and jaggery
Shwe Yin Aye Myanmar Dessert dish consisting of glutinous rice, coconut milk and jelly
Siopao 122px China, Japan, Philippines, Thailand Steamed meat dumpling made with rice flour
Spanish rice 122px
Steamed rice 122px East and Southeast Asia
Steaming rice soup China
Stir fry 122px Pictured is Thai Phat naem sai khai, sausage of rice-fermented raw pork skin stir fried with egg.
Suman 122px Philippines Sticky rice cooked with coconut milk and sugar and wrapped in banana or coconut leaves.
Sushi 122px Japan Sticky rice flavored with vinegar and sugar, with various fillings or toppings
Sweet saffron rice 122px India Dish consisting of joha rice, sugar and saffron
Şehriyeli pilav, pilaf with orzo 122px Turkey Dish consisting of rice, with orzo
Tangyuan 122px China, Taiwan A traditional (at least from the 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 the 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 signifies good luck in Chinese culture (but red dye added to the white results in pink). Sometimes savory or sweet stuffings (such as red bean paste) are added.
Tapai 122px
Thai fried rice Thaifriedrice.jpg Thailand
Thalassery biryani 122px 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.
Xôi 122px Vietnam
Yabra' 122px Middle East, Turkey Grape leaves stuffed with rice and cooked with vegetables. The dish name differs from one country to another.
Yakimochi 122px Japan 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.
Yay Monte Myanmar Thin savory rice pancake with boiled garden peas, spring onions and salted sesame garnish
Yeung Chow fried rice 122px 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, Cooked shrimp, scallions (spring onions or green onions), chopped, including green ends and egg yolks.
Zarda India, Pakistan Sweet dish of rice cooked in clarified butter/ banaspati oil with a variety of dried fruits such as orange in color
Zeera rice Jeera-rice.JPG India Steamed rice, Zeera (cumin), Zeera powder, ginger-garlic paste, salt, oil, chana dal and red chillies.
Zereshk Polo Qazvin Province, Iran This is caramelized barberries sprinkled on plain buttery basmati rice and served usually with chicken.
Zongzi 122px China Glutinous rice, stuffed with various ingredients and wrapped in bamboo leaves
Zosui 122px Japan A rice soup made from pre-cooked rice and water. Leftover soup from nabe is often re-used for zosui.

See also


  1. "ProdSTAT". FAOSTAT. Retrieved December 26, 2006.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  2. Rivera, Oswald (2002). Puerto Rican Cuisine in America: Nuyorican and Bodega Recipes. 9781568582443. p. 186. ISBN 978-1-56858-244-3.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  3. Elisabeth Lambert Ortiz (9 September 1998). Cocina latinoamericana. EDAF. p. 251. ISBN 978-84-414-0421-2. Retrieved 9 August 2011.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  4. Alice L. McLean (30 August 2006). Cooking in America, 1840–1945. Greenwood Publishing Group. p. 139. ISBN 978-0-313-33574-7. Retrieved 8 August 2011.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  5. Robert M. Weir; Karen Hess (March 1998). The Carolina Rice Kitchen: The African Connection. Univ of South Carolina Press. p. 39. ISBN 978-1-57003-208-0. Retrieved 8 August 2011.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  6. Kellie Jones; Amiri Baraka; Lisa Jones; Hettie Jones; Guthrie P. Ramsey (6 May 2011). EyeMinded: Living and Writing Contemporary Art. Duke University Press. p. 285. ISBN 978-0-8223-4873-3. Retrieved 8 August 2011.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  7. D. H. Figueredo (16 July 2002). The complete idiot's guide to Latino history and culture. Penguin. p. 250. ISBN 978-0-02-864360-1. Retrieved 8 August 2011.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  8. Thanh Nien Hot Spots 5 Jan 2012 "With your craftsmanship in hand, return to Saigon for a master class in clay-pot cooking, crafting cơm tấm (broken rice), caramelized pork belly,"
  9. Meera Freeman The Flavours of Vietnam 2004 - Page 42 "Cơm tấm - broken rice.. 3 cups broken rice water vegetable oil (optional) Rinse the rice in plenty of cold running water until the water is clear and the rice is free of impurities. Put the washed rice in a large saucepan ..."
  10. Helen Agostino, Kathy Kiting, Asia Education Foundation, Indonesia Kaleidoscop, Curriculum Corporation, 1999, 59p. ISBN 1-86366-383-5
  11. Heinz Von Holzen, Wendy Hutton, Lother Arsana, The Food of Indonesia Tuttle Publishing, 1999, Page 62 ISBN 962-593-389-1
  12. "Padang's Feast Fit for a King". Eating Asia. 2006-07-10. Retrieved 2013-08-20.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  13. Betawi cuisine, a culinary journey through history | The Jakarta Post
  14. Kim (김열규), Yeolgyu (2004), The Fire of Koreans (한국인의 화) (in 한국어), Seoul: Humanist (휴머니스트), p. 9, ISBN 89-89899-93-1<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  15. "Rice Pilaf". Accessed May 2010.
  16. Sri Owen, Indonesian Regional Food and Cookery Page 200
  17. Justine Vaisutis, Lonely Planet Publications (Firm) Indonesia Page 82
  18. Irma Rombauer, Marion Rombauer Becker, Ethan Becker (1997). Joy of Cooking. p. 519. ISBN 0-684-81870-1. <templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>