A dish, partly of Middle Eastern, partly and ultimately of South Asian origin, consisting of rice (or, in certain areas, wheat) cooked in stock with…

In Japan: a cake made from glutinous rice, steamed and pounded, sometimes with the addition of other ingredients. Also (more fully mochi rice)…

cooked rice coloured yellow with annatto, saffron, or turmeric.

An Indian dish of rice boiled with split pulse, onions, eggs, butter, and condiments; also, in European cookery, a dish made of cold fish, boiled…

(esp. in Asian cookery) rice which is first boiled or steamed then lightly fried in a pan, now typically with egg, meat, or vegetables, and served…

= pilau, n. 1.

An Italian dish of rice cooked in stock with ingredients such as vegetables and meat or seafood. Also attributive, esp. in risotto rice.

In Malaysian and Indonesian cookery: cooked rice. Cf. nasi beryani, n., nasi goreng, n., nasi Padang, n.

In Spanish or Latin American contexts (chiefly in the names of dishes): rice. Also: a rice dish.

A dish composed of rice together with shrimps, chicken, turkey, etc. Also figurative.

Esp. in Indonesian cookery: a meal consisting of a wide selection of dishes, including rice, from which diners help themselves.

= rijsttafel, n.

In French cookery: a dish of chicken cooked in stock with rice.

A Spanish dish, consisting of saffron-flavoured rice, cooked and served in a large, shallow pan with chicken, seafood, vegetables, etc.

A Japanese dish consisting of small balls of cold boiled rice flavoured with vinegar and commonly garnished with slices of fish or cooked egg. Also…

a Caribbean dish traditionally consisting of rice and pigeon peas or kidney beans; cf. pea, n.2 1b.

In Japanese cookery: = mochi, n.1

A Persian and Indian sweet dish of rice cooked with saffron and often almonds and raisins or sultanas.

(see quots.).

In Caribbean cookery: a spicy dish of French Creole origin consisting of meat (typically chicken), rice, and pigeon peas.

= rijsttafel, n.

In Malaysian and Indonesian cookery: a dish of savoury fried rice with a variety of ingredients including meat (occasionally also fish) and a sliced…

rice flavoured with saffron.

= pilau, n. 1.

A highly-spiced Indian dish made of meat or vegetables cooked with rice, saffron, and usually brown lentils.

A steamed rice cake, typically eaten as a snack with butter and grated coconut or as an accompaniment to savoury dishes.

Caribbean. More fully cook-up rice. A Guyanese dish typically made with rice, peas or beans, meat, and coconut milk.

A steamed cake of rice and black gram, popular in southern India.

(see quot. 1982).

A rice dish prepared at the Tamil harvest festival, esp. one in which the rice is cooked in milk and sweetened and flavoured with jaggery, nuts…

In Malaysian and Indonesian cookery: a type of pilau.

A Korean dish consisting of cooked rice and other ingredients wrapped in a sheet of seaweed and cut into bite-sized slices.

In Malaysian and Indonesian cookery: a meal consisting of a main dish of rice served with various (esp. curried) side dishes of fish, meat…

rice cooked in stock with spices added, eaten as an accompaniment to a meal; rice of the kind used in a pilau.

In Korean cookery: a dish consisting of rice topped with other ingredients, typically including sautéed vegetables, meat (esp. beef), and chilli…

In Japanese cookery: a type of hand-rolled sushi, typically consisting of a cone of seaweed filled with rice, fish, vegetables, etc. Frequently…