Rice recipes with character: from omurice to maqluba

Tender chicken absorbs the savory, subtly sweet flavor of dark and light soy sauce as it simmers. Shallot, garlic, ginger, and warming spices add depth to the glossy sauce, while cucumber and rice keep the plate fresh and balanced.

Firmly pan-fried tempeh gets a thin, sticky coating of ketjap and lime. Green sambal, fresh cucumber and rice keep the dish balanced with heat, tang and crunch.

Firm tofu simmers in kecap manis, palm sugar, galangal, coriander and tamarind until it’s sweet, savory and fragrant. A quick fry gives the pieces a glossy, caramelized edge; rice and crisp green beans make it a complete meal.

Soft, golden-fried eggplant is topped with a spicy sambal berlada made with red chili, shallot and garlic. Warm rice makes it a satisfying lunch, while lime keeps the rich flavors fresh.

Ayam rica-rica pairs tender chicken with a bold spice paste of red chilies, shallots, garlic and ginger. Lime leaves and lemongrass add fragrance, while lime and basil give the spicy sauce a fresh finish. Serve with white rice.

Broccoli takes center stage alongside cauliflower, carrot and cabbage in this cap cai. The vegetables are quickly stir-fried in batches, then coated in a savory garlic sauce. Serve with rice so none of the sauce goes to waste.

In this gulai kentang, potatoes cook in a fragrant coconut sauce with ginger, turmeric, chili and lemongrass. Serve the curry with white rice; the potatoes soak up the spiced sauce and stay firm if you let them simmer gently.

In this Java-inspired botok, crumbled tempeh is mixed with coconut, chili and fragrant spices. The banana leaf keeps the filling tender as it steams; a quick turn on the grill adds extra aroma to the wrapping. Serve with rice and green beans.

Soft rice cakes and golden-fried tofu are joined by crunchy bean sprouts, refreshing cucumber and a rich peanut sauce with tamarind and chili. Add the crunchy toppings at the very last minute.

Hearty rice cakes, tempeh and vegetables in a fragrant coconut broth with turmeric, ginger and lemongrass. Serve this Malaysian lontong with sambal, so everyone can choose how much heat they want.

This Malaysian kuih has a compact layer of coconut-rich glutinous rice topped with soft pandan custard. The rice is pressed firmly before the green top layer goes on, so you can cut neat pieces with two clearly distinct textures.

Firm tofu, potato and tomato simmer in a spiced coconut curry sauce. Serve this Malaysian kari tauhu with rice, so every last spoonful of sauce has somewhere to go.

Thin slices of tempeh are fried until golden brown, then coated at the last minute in a glossy, tangy-savoury glaze of tamarind, soy sauce and honey. Served with rice, cool cucumber ribbons, coriander and mint, this main course offers plenty of contrast without many complicated steps.

Golden-brown fried tofu in a thin, soft omelet, with peanut sauce, crunchy bean sprouts and fresh cucumber. Petis udang gives the sauce a savory depth; served with rice, this makes a complete meal.

Hearty tempeh simmers in a fragrant sauce of coconut milk, turmeric, lemongrass and bird’s-eye chili. Serve this Malaysian main course with white rice, which soaks up the creamy sauce beautifully.

Golden-brown tempeh and potato are coated in a spicy, savory sauce made with shallot, garlic and chili. A little tamarind and kecap manis balance the flavors; served with rice, this makes a hearty main course.

Deeply roasted cauliflower, savory miso and rice with a golden-brown crust form the hearty heart of this dish. A fresh cucumber and herb salad adds acidity and crunch; together, they make a complete meal.

Soft, roasted eggplant with a glossy miso-mirin coating gets a savoury, lightly sweet crust under the grill. Served with rice, this Japanese-inspired vegetable dish makes a complete meal.

A golden-brown cake of pan-fried rice, an egg with crispy edges and a soft yolk, and refreshing cucumber: chili-lime oil gives cold leftover rice a bold second life.

These Japanese rice triangles are filled with salty grilled salmon and a little fresh, tangy pickled ginger. The rice holds the filling together; a strip of nori adds a savory, crisp bite if you wrap the onigiri just before eating.

Tender yellow lentils, chunks of carrot and eggplant, and a broth with tamarind and sambar powder: this sambar is warmly spiced, tangy and hearty enough to serve with rice as a main course.

Creamy rice, deeply browned mushrooms and just-wilted spinach make a savory breakfast, topped with a soft-boiled egg and a little chili oil. The rice simmers while you prepare the other components.

Tender chicken, plenty of fresh ginger and black pepper simmer in a light, savory caramel sauce. Serve the chicken with jasmine rice to soak up the glossy sauce, and cucumber for a fresh contrast.

Golden-fried tofu gets a tangy, spicy sauce made with black rice vinegar, soy sauce, chili oil and Sichuan pepper. Served with rice and fresh, lightly smashed cucumber, it makes a complete meal with contrast in every bite.