14 Rice Dishes and Grain Sides From Around the World That Make Any Dinner Better

Rice feeds more than half the people on the planet, and every culture has its own way of making it special. In Nigeria it is cooked in a smoky tomato sauce. In Iran it gets a crispy golden crust. In Italy it is stirred slowly into creamy risotto. Rice dishes like these turn a simple dinner into something people remember, and most cost very little to make. We also added a few favorite grain sides like couscous and quinoa for variety. If you love food from around the world, see our Mediterranean diet lunches as well. Grab a pot and let us travel the world one spoonful at a time..

Spanish Seafood Paella, One of the Great Rice Dishes of the World

Paella comes from Valencia in Spain, where families cook it in a wide, shallow pan and share it straight from the middle of the table. Saffron turns the rice a sunny gold, and shrimp, mussels and sweet peppers sit right on top. The best part is the socarrat, the toasty layer of rice that sticks to the bottom of the pan. Everyone fights for it. Would you dig in from the edge or go straight for the middle?

You will need: 1 1/2 cups short grain rice, 12 shrimp, 12 mussels, 1 red bell pepper in strips, 1 onion, 3 garlic cloves, 1 cup peas, a pinch of saffron, 1 teaspoon smoked paprika, 4 cups chicken or fish stock, 3 tablespoons olive oil, lemon wedges, salt.

How to make it: 1. Warm the saffron in the hot stock. 2. Cook the onion, garlic and pepper in olive oil in a wide pan for 5 minutes. 3. Stir in the rice and paprika, then pour in the stock and do not stir again. 4. Simmer 15 minutes, then press in the shrimp, mussels and peas. 5. Cook 8 to 10 more minutes until the rice is dry and crisp on the bottom. Rest 5 minutes and serve with lemon.

Mexican Red Rice, One of the Easiest Rice Dishes

Mexican red rice is the side that makes taco night feel complete. The rice is toasted in oil until golden, then simmered with tomato, garlic and onion until fluffy and full of flavor. Toasting first is the secret that keeps the grains separate. Serve this rice dish with beans, enchiladas or grilled chicken. Quick poll: do you add (A) peas and carrots, (B) jalapeno, (C) both or (D) keep it plain?

You will need: 1 1/2 cups long grain rice, 2 tablespoons oil, 1 cup tomato sauce, 1/2 onion, 2 garlic cloves, 2 cups chicken broth, 1 teaspoon cumin, salt, cilantro.

How to make it: 1. Toast the rice in oil until golden, about 5 minutes. 2. Blend the tomato sauce, onion and garlic and pour it in. 3. Add the broth, cumin and salt, bring to a boil, cover and simmer 18 minutes. 4. Rest 5 minutes, fluff and top with cilantro.

Nigerian Jollof Rice, King of Party Rice Dishes

Jollof is the star of West African parties, and Nigeria and Ghana happily argue about who makes it best. This rice dish cooks in a rich, smoky sauce of tomatoes, red peppers, onion and scotch bonnet until every grain turns orange red. A little crispy rice at the bottom, called the party rice, is the best part. Have you picked a side in the great jollof debate?

You will need: 2 cups parboiled rice, 1 can (14 oz) tomatoes, 2 red bell peppers, 1 onion, 1 scotch bonnet, 3 tablespoons tomato paste, 1/3 cup oil, 2 cups chicken broth, 1 teaspoon thyme, 1 teaspoon curry powder, 2 bay leaves, salt.

How to make it: 1. Blend the tomatoes, peppers, half the onion and the scotch bonnet. 2. Fry the rest of the onion and tomato paste in oil, add the blend and cook 20 minutes. 3. Add the broth, spices and rinsed rice. 4. Cover tightly and cook on low 25 to 30 minutes until tender.

Persian Tahdig With a Golden Crust

Tahdig means bottom of the pot, and in Iran families fight politely over who gets the biggest piece. Saffron rice is cooked slowly in a buttered pot until the bottom turns into a crispy, golden crust. Then you flip it onto a plate like a cake. Of all the rice dishes here it takes the most patience, but the crunch is worth it. Would you be brave enough to do the big flip?

You will need: 2 cups basmati rice, 1/4 teaspoon saffron soaked in 2 tablespoons hot water, 1/4 cup plain yogurt, 4 tablespoons butter or oil, salt.

How to make it: 1. Parboil the rice in salted water for 6 minutes and drain. 2. Mix 1 cup of rice with the yogurt and saffron water and press into a buttered pot. 3. Pile the rest of the rice on top, poke holes and cover with a towel wrapped lid. 4. Cook on low 45 minutes, then flip onto a plate.

Chicken Biryani

Biryani is a celebration in a pot, loved across Pakistan, India and beyond. Layers of fragrant basmati rice and spiced chicken are cooked together, so the rice soaks up all that flavor. Fried onions, fresh mint and saffron make it smell incredible. It is a weekend project, but few rice dishes feed a crowd so well. Do you eat your biryani with (A) raita, (B) salad, (C) both or (D) nothing, just biryani?

You will need: 2 cups basmati rice, 2 pounds chicken pieces, 1 cup yogurt, 2 tablespoons biryani masala, 2 onions fried until crisp, 1 tomato, ginger garlic paste, mint, cilantro, saffron milk, ghee, salt.

How to make it: 1. Marinate the chicken in yogurt, masala, ginger garlic paste and salt for 1 hour. 2. Cook the chicken with tomato until almost done. 3. Boil the rice until 70 percent cooked and drain. 4. Layer rice over chicken with fried onions, herbs and saffron milk, cover and steam 20 minutes.

Egg Fried Rice, the Fastest of All Rice Dishes

Egg fried rice is the best reason to cook extra rice. Day old rice fries up perfectly, with soft scrambled egg, green onion, peas and a splash of soy sauce. This rice dish is faster than takeout and costs a fraction of the price. Add leftover chicken or shrimp to make it a meal. What is your favorite fried rice add in?

You will need: 3 cups cold cooked rice, 2 eggs, 1 cup frozen peas and carrots, 3 green onions, 2 tablespoons soy sauce, 1 teaspoon sesame oil, 2 tablespoons oil.

How to make it: 1. Heat oil in a wok until very hot. 2. Scramble the eggs and push them aside. 3. Add the vegetables, then the rice, and stir fry 4 minutes. 4. Add soy sauce, sesame oil and green onion and toss well.

Thai Coconut Rice, One of the Most Fragrant Rice Dishes

Coconut rice is soft, fragrant and just a little sweet, and it goes with almost every curry or grilled dish. Jasmine rice is simply cooked in coconut milk instead of water. Toasted coconut or cashews on top add crunch. It is one of those easy rice dishes that makes a regular dinner feel special. Would you serve it with curry or with grilled fish?

You will need: 1 1/2 cups jasmine rice, 1 can (14 oz) coconut milk, 3/4 cup water, 1 teaspoon sugar, 1/2 teaspoon salt, toasted coconut or cashews.

How to make it: 1. Rinse the rice until the water runs clear. 2. Add it to a pot with the coconut milk, water, sugar and salt. 3. Bring to a boil, cover and cook on low 18 minutes. 4. Rest 10 minutes, fluff and top with toasted coconut.

Creamy Parmesan Risotto

Of all rice dishes, risotto has the fanciest reputation, but it is really just rice, broth and a little patience. Short grain arborio rice is stirred while warm broth is added slowly, which releases starch and makes it super creamy without any cream. Parmesan and butter at the end make it rich. Put on some music and stir. Do you think risotto is worth the stirring?

You will need: 1 1/2 cups arborio rice, 5 to 6 cups warm chicken or vegetable broth, 1 small onion, 1/2 cup white wine (optional), 3/4 cup grated parmesan, 2 tablespoons butter, olive oil, salt.

How to make it: 1. Soften the onion in olive oil and add the rice for 2 minutes. 2. Add the wine and stir until absorbed. 3. Add broth one ladle at a time, stirring, for about 20 minutes. 4. Stir in butter and parmesan and serve right away.

Moroccan Couscous With Vegetables

Couscous is not a rice, but it plays the same role on Moroccan tables, often piled high with tender vegetables and a fragrant broth. Instant couscous is ready in 5 minutes with just boiling water. Add raisins, chickpeas, herbs and warm spices for a quick side that feels special. Have you ever eaten couscous with your hands, the traditional way?

You will need: 1 cup couscous, 1 1/4 cups boiling broth, 1 tablespoon butter, 1/2 teaspoon cinnamon, 1/2 teaspoon cumin, 1/3 cup raisins, 1 can chickpeas, parsley, roasted vegetables to serve.

How to make it: 1. Pour the boiling broth over the couscous with butter and spices. 2. Cover for 5 minutes. 3. Fluff with a fork and stir in the raisins and chickpeas. 4. Top with parsley and serve with roasted vegetables.

Lemon Herb Quinoa Salad

Quinoa is a tiny seed that cooks like a grain and brings extra protein to your plate. This bright salad mixes fluffy quinoa with cucumber, tomatoes, feta and fresh herbs in a lemon dressing. It is great warm or cold and perfect for meal prep lunches. Rinse the quinoa first so it is not bitter. Is quinoa a regular in your kitchen, or still a mystery?

You will need: 1 cup quinoa, 2 cups water, 1 cucumber, 1 cup cherry tomatoes, 1/2 cup feta, 1/4 cup parsley, 3 tablespoons olive oil, 1 lemon, salt.

How to make it: 1. Rinse the quinoa and simmer in the water for 15 minutes. 2. Let it cool and fluff. 3. Chop the vegetables and herbs. 4. Toss everything with olive oil, lemon juice, salt and feta.

Indian Jeera Rice

Jeera rice is the simple, everyday rice that goes with every curry and dal in North India and Pakistan. Cumin seeds are sizzled in ghee until fragrant, then basmati rice is cooked right in the same pot. It takes about 20 minutes and makes your whole kitchen smell amazing. Simple rice dishes like this are the backbone of a great curry night. Do you prefer plain rice or jeera rice with your curry?

You will need: 1 1/2 cups basmati rice, 1 tablespoon ghee, 1 1/2 teaspoons cumin seeds, 1 bay leaf, 2 3/4 cups water, salt, cilantro.

How to make it: 1. Rinse and soak the rice for 20 minutes. 2. Heat ghee and fry the cumin seeds and bay leaf until they crackle. 3. Add the drained rice, water and salt and bring to a boil. 4. Cover and cook on low 12 minutes, rest 5 minutes and fluff.

Caribbean Rice and Peas

In Jamaica, rice and peas is the classic Sunday side, and the peas are actually kidney beans. The rice is cooked in coconut milk with thyme, scallion, allspice and a whole scotch bonnet for gentle heat. This rice dish is creamy, fragrant and filling. Serve it with jerk chicken or stew. Did you know the peas are really beans?

You will need: 1 1/2 cups long grain rice, 1 can (15 oz) kidney beans with liquid, 1 can (14 oz) coconut milk, 1 cup water, 2 scallions, 3 thyme sprigs, 4 allspice berries, 1 whole scotch bonnet, salt.

How to make it: 1. Add the beans and their liquid, coconut milk, water, scallions, thyme and allspice to a pot. 2. Bring to a boil and add the rinsed rice and salt. 3. Lay the whole scotch bonnet on top, cover and cook on low 20 to 25 minutes. 4. Remove the pepper and thyme and fluff.

South Indian Lemon Rice

Lemon rice is the bright, tangy rice that South Indian families pack for train journeys and picnics. Cooked rice is tossed with a sizzling mix of mustard seeds, curry leaves, peanuts, turmeric and lots of lemon juice. It is a clever way to use leftover rice. Among quick rice dishes, this one might be the most refreshing. Would you add peanuts or cashews?

You will need: 3 cups cooked rice, 2 tablespoons oil, 1 teaspoon mustard seeds, 10 curry leaves, 2 tablespoons peanuts, 1/2 teaspoon turmeric, 1 green chili, 1 lemon, salt.

How to make it: 1. Heat the oil and add the mustard seeds until they pop. 2. Add the peanuts, curry leaves, chili and turmeric and fry 1 minute. 3. Add the rice and salt and toss well. 4. Turn off the heat and stir in the lemon juice.

Golden Rice Pilaf

Pilaf is how many cultures from Turkey to the Middle East make rice taste rich and buttery. Toasting the rice and a handful of orzo or vermicelli in butter before adding broth gives every grain a nutty flavor. It is simple, cheap and goes with chicken, fish or kebabs. So, which of these rice dishes are you cooking first? Tell us in the comments!

You will need: 1 1/2 cups long grain rice, 1/3 cup orzo or broken vermicelli, 3 tablespoons butter, 3 cups chicken broth, 1/2 teaspoon turmeric (optional), salt, parsley.

How to make it: 1. Melt the butter and toast the orzo until golden. 2. Add the rinsed rice and stir 2 minutes. 3. Add the hot broth, turmeric and salt, bring to a boil, cover and cook on low 18 minutes. 4. Rest 10 minutes, fluff and top with parsley.