Rice recipes with character: from omurice to maqluba

Crispy rice makes a warm base for tender hot-smoked mackerel, crunchy fennel and juicy orange. A bright lemon-mustard dressing and dill bring everything together.

A thin layer of rice cooks up golden and crisp, topped with tofu and eggplant in a glossy sweet-and-sour tamarind sauce. Cucumber and Thai basil add freshness and fragrance to every bite.

Golden-brown fried rice makes a crunchy base for juicy chicken, cool cucumber and radishes. Yogurt with mint, lemon and cumin, along with quick-pickled red onion, adds freshness and a sharp, tangy note.

Crispy-fried rice is the base for warm green lentils, spiced cauliflower and crunchy chickpeas. A fresh tahini sauce and pomegranate seeds bring everything into balance.

Golden-browned rice, tender shiitake and crunchy bok choy come together with a fresh ginger-soy sauce. A hearty plant-based bowl where each component keeps its own texture.

A warm, golden-brown rice crust makes the base for juicy shrimp, ripe mango and crunchy pointed cabbage. Lime and fish sauce dressing brings the flavors together, while peanuts add an extra crunch to the bowl.

A Japanese breakfast of warm rice, sticky natto, a bowl of miso soup and refreshing pickled cucumber. The rice makes a mild base for the bold, fermented soybeans; mustard, spring onion and a little soy sauce finish the bowl.

Creamy rice pudding with coconut milk, fragrant lime leaf and warm pineapple with golden-brown edges. Toasted coconut adds a little crunch to every spoonful.

Beef slowly cooks in a dark, spiced sauce with cassareep, tomato and Madame Jeanette pepper. Serve this Surinamese pepperpot with rice to soak up the thick, syrupy sauce.

Fluffy rice grains with a deep tomato flavor and a lightly toasted note: arroz rojo is a fitting side dish with beans, chicken or enchiladas.

A crispy layer of rice is the base of this fresh bowl. It’s topped with quickly seared shrimp, tender-crisp bok choy and a light soy-and-lime sauce.

Moksi alesi means mixed rice: in this Surinamese version, chicken, salted beef and rice cook together with onion, celery and a splash of coconut milk. The salted beef needs a little preparation, but it gives the rice a deep, savory flavor.

This Surinamese-Javanese saoto features a clear, fragrant chicken broth and a table full of toppings: rice, vermicelli, bean sprouts, egg and crispy potato. Everyone builds their own bowl, from light and fresh to generously filled.

Crispy fried rice gives this main-course salad some bite; black beans make it hearty, while avocado, radishes and lime add creaminess and freshness. Mexican-inspired, without trying to imitate a traditional dish.

Tender brown beans, salted beef and celery come together in a savoury stew with plenty of sauce to spoon over white rice. Soaking and briefly blanching the salted beef first keeps its flavour full while bringing the saltiness into better balance.

Salty, spiced salted cod with soft tomato and onion, tender-crisp yardlong beans and mild rice. Allow 8–24 hours to soak the fish in the fridge; the active cooking is simple.

Moksi meti brings roasted pork and chicken together with fragrant rice, a savory ketjap sauce and tangy cucumber pickle. Roast the meat separately from the rice so the caramelized edges stay intact.

Pumpkin leaves turn soft and tender in a mild coconut curry sauce, with lime for freshness and roasted peanuts for crunch. Serve with rice to soak up the creamy sauce.

Cold rice gets crispy edges over high heat, while leek and garlic fill the wok with a mellow, savoury base. The mussels go in right at the end; lime, coriander and crispy fried onions add freshness and crunch.

Crisp-fried mackerel, fragrant jasmine rice and a fresh sauce of coconut, lime and ginger, gently warmed: a weeknight meal with mellow, spicy and bright flavors.

Fluffy basmati rice with broad beans and plenty of dill, steamed over a golden, crispy bottom. Fried onion, tangy lemon yoghurt and tender beans make it a complete meal.

Tender fennel and rice cook together in broth, while chickpeas add a satisfying bite. A cool sauce of yogurt, dill and lemon, plus some toasted seeds, make the dish fresh and crunchy.

In khao kluk kapi, jasmine rice gets a savoury, deep flavour from shrimp paste. Sweet pork, fresh green mango, shallot, chilli and a thin omelette provide contrast. Serve the components side by side so everyone can put together each bite themselves.

This Northern Thai curry gently braises pork shoulder in a spiced, sweet-and-sour sauce with plenty of ginger. There’s no coconut milk: the spices, tamarind and reduced sauce give the curry its full flavor. Serve with sticky rice.