Rice Recipes
98 recipes with rice, including Fried Rice, Lamb-Stuffed Vine Leaves (Sarmi) and Paella Valenciana. 23 are vegetarian and 7 take less than 30 minutes.
Chicken Korma
A mild, rich curry from the royal kitchens of northern India: chicken braised gently in yoghurt and a smooth sauce of slow-cooked onions, cashews and almonds, scented with cardamom and cinnamon rather than heat.
Chicken Adobo
The best-known dish of the Philippines: chicken braised in vinegar, soy sauce, garlic, bay leaves and black peppercorns, then browned and returned to the reduced sauce, so it ends up sour, salty, glossy and deeply garlicky.
Bulgarian Sauerkraut Soup
A Lenten Bulgarian winter soup of home-fermented sauerkraut fried in oil with paprika and simmered with rice, then soured to taste with the cabbage brine — sharp, warming and made straight from the barrel.
Nasi Goreng
Indonesia's national fried rice, eaten from breakfast to late-night street stalls: day-old rice fried with a pounded paste of shallots, garlic, chilli and shrimp paste, darkened with sweet soy sauce and topped with a fried egg.
Beef Rendang
West Sumatra's festive dry curry: beef simmered for hours in coconut milk with a spice paste, lemongrass and lime leaves, until the liquid vanishes and the meat fries in its own oil to a dark, rich coating.
Pork Vindaloo
Goa's fiery, tangy pork curry, descended from a Portuguese dish of pork in wine vinegar and garlic: pork shoulder marinated overnight in a paste of dried chillies, vinegar and spices, then braised until dark, sharp and hot.
Kimchi Jjigae
Korea's everyday kimchi stew — well-fermented, sour kimchi simmered with pork belly, chilli flakes and tofu into a fiery, sour broth, eaten bubbling hot from the pot with a bowl of rice.
Kharcho
Georgia's beef and rice soup, soured with tkemali plum sauce and thickened with ground walnuts — warm with khmeli-suneli spices, hot with chilli and heaped with fresh coriander.
Chana Masala
The Punjabi chickpea curry eaten across North India, from street stalls to home kitchens: chickpeas simmered in a tangy onion and tomato masala with ginger, green chilli and warm spices, finished with lemon and coriander.
Lamb Rogan Josh
The Kashmiri lamb curry of Persian descent: lamb shoulder braised slowly in yoghurt with whole spices, fennel, ginger and Kashmiri chilli, which gives the sauce its deep red colour without fierce heat.
Butter Chicken (Murgh Makhani)
The Delhi original, invented in the 1950s to use up tandoori chicken: yoghurt-marinated chicken charred under the grill, then simmered in a smooth tomato and cashew sauce enriched with plenty of butter and double cream.
Mango Sticky Rice
Thailand's best-loved dessert, eaten in mango season from April to June: glutinous rice steamed and soaked in sweet, lightly salted coconut milk, served with ripe mango, a spoonful of thick coconut sauce and toasted sesame.
Mulligatawny Soup
The Anglo-Indian soup of the Raj, named after the Tamil for pepper water — chicken and red lentils in a curry-spiced broth sweetened with apple and rounded with coconut milk, ladled over a spoonful of rice.
Uzbek Plov
Uzbekistan's national dish, cooked in a kazan for weddings and holidays — lamb, carrots cut into thick matchsticks and whole heads of garlic steamed with rice and cumin until every grain is glossy and separate.
Blanquette de Veau
The French white veal stew — veal poached gently with aromatics, never browned, then bound in a velvety sauce of its stock, cream, egg yolk and lemon, with mushrooms and small onions.
Pork with Rice
Pork shoulder braised until tender, then baked with rice in its own paprika-red cooking liquid until the grains have drunk every drop and the top crisps — the pork cousin of the Bulgarian chicken with rice.
Stuffed Tomatoes with Mince and Rice
Large ripe tomatoes hollowed out and filled with minced meat and rice cooked with their own pulp, onion and dried mint, then baked until the tomatoes slump and the rice swells in the juices.
Panang Chicken Curry
A thick, rich Thai red curry named after Penang island, with ground peanuts in the paste: chicken simmered briefly in reduced coconut cream with makrut lime leaves, finished sweet and salty with palm sugar and fish sauce.
Pad Kra Pao (Thai Holy Basil Stir-Fry)
Thailand's favourite one-plate lunch: minced chicken fried hard with garlic and bird's eye chillies, seasoned with oyster, soy and fish sauces, tossed with holy basil and served over rice with a crisp-edged fried egg.
Massaman Beef Curry
A mild, fragrant Thai curry with Persian and Indian roots: beef braised slowly in coconut milk with massaman paste, cinnamon and cardamom, with potatoes and peanuts, balanced with tamarind, palm sugar and fish sauce.
Ghormeh Sabzi (Persian Herb Stew)
Iran's best-loved stew — lamb simmered for hours with a mass of fried herbs, kidney beans and whole dried limes until the sauce turns dark green, deep and sour. It is served over plain basmati rice.
Fesenjan (Chicken in Walnut and Pomegranate Sauce)
A Persian autumn stew and a fixture of Yalda, the longest night — chicken simmered slowly in toasted ground walnuts and pomegranate molasses until the sauce turns almost black, rich and sweet-sour.
Tahdig (Persian Crispy Rice)
The treasured golden crust from the bottom of the Persian rice pot — parboiled basmati steamed over a layer of saffron and yoghurt rice in butter and oil until it sets into a crackling disc, turned out whole.
Nettles with Rice
Young spring nettles cooked into rice with spring onion and a little paprika — the lenten Bulgarian dish of March and April, made with the tender tops picked before the plants flower.
Frequently asked questions
How many recipes with rice are on svcs.bg?
98: 94 cooking recipes and 4 salads.
What is the quickest recipe with rice?
Fried Rice, in about 15 minutes. Pad Kra Pao (Thai Holy Basil Stir-Fry) (20 min) and Gyudon (Beef Rice Bowl) (20 min) are quick too.
Are there vegetarian recipes with rice?
Yes, 23 of the 98 are vegetarian, for example Bulgarian Sauerkraut Soup, Chana Masala and Mango Sticky Rice.
What goes with rice in these recipes?
Most often chicken (29), beef (16) and yoghurt (13) (the number of recipes is in brackets).
How is a recipe with rice chosen?
From its ingredient list, not its name: a recipe is here when its ingredients include rice. Stocks, seasonings and lines like "water for the rice" don't count. The list updates itself with every new recipe.