Rice recipes with character: from omurice to maqluba

Pumpkin cooks until tender in a fragrant coconut sauce with turmeric, lemongrass and daun kunyit. Dried shrimp give the sauce extra depth; rice makes it a satisfying lunch.

Tender chicken in a rich red sauce of chili, tomato and spices: ayam masak merah is balanced by simple fragrant rice. The sauce builds flavor as it’s gently fried and reduced; this version doesn’t need coconut milk.

Yudofu gently warms firm tofu in a light kombu broth. Ponzu, ginger and spring onion add fresh, savory accents at the table; rice and green vegetables make it a complete meal.

This Japanese rice porridge turns soft and creamy as the rice slowly cooks in plenty of water. A salty, sour umeboshi and fresh spring onion add a bright contrast to every spoonful.

Tender sweet potato cubes in a spiced coconut sauce, with lime for freshness and toasted peanuts for crunch. Serve this vegetarian curry with rice.

This vegetarian dalca combines tender red lentils with pieces of eggplant and potato that hold their shape. Cumin, coriander, turmeric and warm spices give the sauce depth; a squeeze of lime adds a fresh note at the table.

Golden-fried tofu soaks up the savory flavors of garlic, spring onion and fish sauce in this Vietnamese tomato sauce. Serve it with steamed rice for a simple, filling main course.

Tender salmon with a sticky glaze of white miso and honey is balanced by crisp cucumber dressed with rice vinegar. Serve with rice for a complete main course.

Tender pumpkin soaks up the spicy, creamy sauce, while lime and Thai basil bring freshness. Served with jasmine rice, this is a colorful main course with a lovely balance of mild sweetness, savoriness, and acidity.

Cold rice develops a golden, crispy bottom in the pan. Topped with a soft-boiled egg, fresh cucumber and homemade chili oil, this is a hearty meal with crunchy, creamy and spicy elements.

Fluffy rice with chicken and ketchup, wrapped in a thin omelet: omurice uses simple ingredients, but timing makes all the difference. Cold rice and a properly hot pan help keep the filling light and separate.

Tender, spice-infused chicken gets a golden-brown crust after frying, topped with a generous layer of airy kremes. The crispy crumbs are made from the seasoned cooking liquid, bringing the chicken, topping and rice together beautifully.

A bowl of glossy sushi rice with cool cucumber, sweet-savory shiitake, tender omelet and thinly sliced salmon. The toppings stay separate, so each bite brings a slightly different combination.

Mujaddara builds flavor from a short list of ingredients: tender lentils and rice, warm cumin, and a generous layer of deep golden-brown onions. Take your time with the onions; their sweet, savory flavor gives the whole dish its character.

Golden-brown tempeh gets a glossy coating of kecap manis, lime and chili. Crisp cucumber, fresh herbs and peanuts add freshness and bite; serve it with rice for a complete meal.

In fesenjan, chicken simmers in a dark, slowly reduced sauce of walnuts and pomegranate molasses. The flavor is nutty, fruity and sweet-and-sour all at once. Served with steamed basmati rice, it’s a distinctive stew that mainly asks for time and the occasional stir.

Thin slices of pork cook quickly in a savory sauce of fresh ginger, soy sauce, sake and mirin. Serve shōgayaki with white rice and crisp, finely shredded cabbage: fresh, punchy and just right for a weeknight meal.

Crisp-fried tofu is coated in a tangy, spicy sauce made with tamarind, sambal and lime. Cucumber, fresh herbs and peanuts add freshness and crunch; serve with rice for a complete meal.

Golden tofu gets a sticky, sweet-and-sour glaze of tamarind and kecap manis. Fresh green mango, crispy shallots and peanuts turn it into a complete meal with rice.

Blue rice, crisp vegetables, fragrant herbs and salty budu make nasi kerabu a dish full of contrast. In this practical home-style version, fried mackerel and toasted coconut add a hearty, savoury touch.

Creamy pandan rice, spicy sambal and crispy anchovies: with nasi lemak, the components are served side by side, so every bite tastes different. Add cucumber, peanuts and egg, and you have a complete meal.

Golden-brown Brussels sprouts, pan-fried tofu and a smooth peanut sauce turn plain rice into a lovely weeknight meal. The oven or air fryer does most of the work.

This lentil dal is on the table in about half an hour, with a simple base of onion, garlic and spices adding plenty of flavor. Everything for the dal cooks together in one pan; serve with rice if you like.

This creamy risotto gets a fresh spring twist from sweet peas, lemon zest and a generous spoonful of Parmesan. A lovely meal for a weeknight when you want something warm to eat but are also in the mood for lighter flavors.