Rice recipes with character: from omurice to maqluba

This Turkish pilaf pairs fluffy, buttery rice with a generous helping of tender chickpeas. Serve it with a fresh tomato and cucumber salad and yogurt for a complete meal.

Tender zucchini blossoms with a modest rice filling, bright lemon and fragrant herbs. Serve them warm as a starter, with a little of the cooking liquid spooned over the top.

Golden-browned cauliflower, fragrant rice and briny green olives cook together in one baking dish. Lemon, parsley and crunchy almonds add freshness and contrast.

Roasted cauliflower and chickpeas make this mild coconut curry hearty enough for a main course. Lime and coriander keep the creamy sauce fresh; serve with rice to soak it up.

Ripe tomatoes are hollowed out and filled with rice, onion, parsley and mint. In the oven, the filling cooks in the tomato juices while the tomatoes soften and their flavor intensifies.

Spiced chickpeas, rice with a golden-brown crust and a fresh sauce of coriander, parsley and lemon: this is a colorful main course with contrast in every bite. Cold, already-cooked rice makes it easier to fry until crispy.

This Turkish rice pudding gets a dark, caramelized top under the broiler, while staying soft and creamy underneath. Serve the sütlaç well chilled, with a pinch of cinnamon if you like.

Small zucchini stuffed with seasoned ground beef, rice and parsley cook slowly in a tomato broth. Serve them with garlic yogurt: cool and creamy alongside the tender zucchini and savory filling.

In fakorizo, hearty lentils and rice come together in a simple, savory side dish. Onion and bay leaf add depth; lemon and parsley bring a fresh finish.

Thin slices of beef and tender onion cook briefly in dashi, soy sauce, mirin and sugar. Spoon the glossy sauce over Japanese rice: simple, savory and just right for soaking up with every bite.

Nikujaga is a Japanese stew of thinly sliced beef, potatoes and onion in a light, savory-sweet broth made with dashi, soy sauce and mirin. Serve it with steamed rice; the potatoes should be tender but not falling apart.

Juicy shrimp, tender rice with tomato and cumin, and a fresh topping of red onion, cilantro and lime. A colorful one-pot meal with enough contrast to keep every bite lively.

Gyeran jjim is a soft Korean egg custard with spring onion and a savory broth base. Serve it fresh from the pan with rice and a few fresh or spicy banchan.

Thinly sliced beef, garlic and spinach are quickly stir-fried with fish sauce and black pepper. Serve with rice for a simple Vietnamese meal that’s ready in no time.

Hearty mushrooms soak up a dark, savory sauce made with caramel, soy sauce, garlic, and black pepper. Served with rice and crisp cucumber, they make a satisfying Vietnamese main course.

Tender eggplant, golden-browned tofu and tomato come together in a savory, lightly syrupy sauce. Serve it with rice for a satisfying Vietnamese main course.

A softly poached egg on a thin, golden-brown rice cake: the yolk becomes the sauce, with fresh lime and rice vinegar and a spoonful of spicy chili oil for contrast.

Salmon with a thin, glossy teriyaki glaze, tender Japanese rice and crisp green broccoli: a well-balanced main course where the sweet-and-salty sauce complements the fish rather than overpowering it.

A bowl of steaming rice with garlic spinach, bean sprouts, carrot and a fried egg. Stir in spicy gochujang sauce at the table, bringing the soft, fresh and crunchy toppings together.

In beoseot-bap, rice and mushrooms cook together, letting the fragrance of shiitake and hearty mushrooms infuse the grains. Serve it with a spicy, salty sauce made with soy sauce, sesame oil and spring onion; everyone can spoon it over their rice as they like.

Tender eggplant with browned edges, coated in a glossy sauce of miso, mirin and sake. Served with rice and spring onion, this makes a savory Japanese lunch for two.

Cold rice, soft pieces of egg and spring onion are quickly stir-fried in a hot pan; fish sauce adds just enough savory depth. Cucumber and cilantro make every bite fresh.

A bowl of warm rice topped with separately cooked mushrooms, crunchy bean sprouts, spinach, carrot and a fried egg. Serve the spicy gochujang sauce on the side and mix everything together at the table.

Warm rice, flaky salmon and mild dashi make a light, savory lunch. Nori, sesame and a little wasabi add just enough extra flavor without overpowering the broth.