Indonesian Nasi Goreng with Chicken and Egg
Indonesian fried rice with chicken, egg, vegetables, and the sweet-salty combination of kecap manis and soy sauce.
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Rice and other grains
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Tunisian Fish Couscous
Semolina couscous served with fish, chickpeas, and vegetables in a red tomato and harissa broth, a combination characteristic of Tunisian versions.
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Ghanaian Waakye
Rice and beans cooked with an infusion of dried waakye leaves, which gives them their reddish color.
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Portuguese Seafood Rice, Caldo-Style
A brothy Portuguese rice dish cooked with clams, prawns, vegetables, cilantro, and fish stock.
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Zereshk polo ba morgh (Iranian rice with barberries and chicken)
Iranian steamed rice with saffron and tart barberries, served with braised chicken.
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Kiribath: Sri Lankan coconut milk rice
Rice cooked with water and coconut milk until tender, creamy, and slightly sticky, then pressed and cut into portions.
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Basic Chinese Congee
Chinese white-rice porridge slowly cooked with water, ginger, and scallion, served for breakfast.
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Senegalese Thieboudienne
Senegalese rice cooked with fish, vegetables, and tomato sauce, following a version with fresh and salted fish.
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Baked Cocoa Oats with Seeds
Oats baked with cocoa and milk, finished with seeds for decoration. Makes 6 servings.
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Dry Rice with Chickpeas and Artichokes
Dry rice with chickpeas and artichokes, cooked in a vegetable base and broth.
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Brothy Rice with Prawns and Rosemary
Spanish brothy rice with prawns: round-grain rice cooked in fish stock with a sofrito of onion, tomato, and garlic, saffron, and an optional touch of fresh rosemary as a garnish.
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Baked Pumpkin Oatmeal with Seeds
Baked oats with pumpkin purée, chia seeds, spices, and walnuts; makes 4 servings.
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Dry Tomato Rice with Artichokes
Dry-style rice with tomato, artichokes, and a vegetable sofrito, cooked without stirring until the stock is absorbed.
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Baked Pear and Seed Oatmeal
Baked oatmeal with pear, chia seeds, and spices: a simple breakfast for four servings.
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Dry Vegetable Rice with Artichokes
Dry rice with artichokes, vegetables, and a tomato sofrito, cooked in vegetable broth.
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Apple and Seed Baked Oatmeal
Baked oatmeal with applesauce and apple pieces, chia seeds, cinnamon, and pecans. Makes 4 servings.
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Dry rice with prawns and artichokes
Dry rice with prawns, artichokes, vegetables and fish stock, serving 4.
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Baked Banana and Seed Oatmeal
Oats, banana, chia seeds, and plant-based milk are baked until the surface is golden.
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Dry Squid and Artichoke Rice
Bomba rice cooked in a paella pan with squid, artichokes, tomato, paprika, and fish stock.
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Brothy Rice with Pumpkin and Rosemary
Brothy rice with pumpkin and rosemary, made with short-grain rice and plenty of water so some broth remains in the bowl.
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