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Soaked rice is cooked in milk at a ratio of 1:2.5; when the rice is cooked, well-broken jaggery is added. The dish is completed by adding a splash of ghee and fried dry fruit. Payasam, a sweet pudding sometimes served in temples [10] Gavvalu or "sweet shells" (Telugu: గవ్వలు, gavvalu), deep-fried and sugared balls of flour
Paella – Rice dish from the Valencian Community, Spain, with mussels, shrimp, and fish Paelya – Philippine rice dish, similar to paella but differs with usage of glutinous rice Paila marina – Chilean seafood soup or stew, notable for usage of unique varieties of seafood such as giant barnacles , piura tunicates , and Chilean mussels
Kedgeree (or occasionally kitcherie, kitchari, kidgeree, kedgaree, kitchiri, khichuri, or kaedjere) is a dish consisting of cooked, flaked fish (traditionally smoked haddock), boiled rice, parsley, hard-boiled eggs, curry powder, lemon juice, salt, butter or cream, and occasionally sultanas. The dish can be eaten hot or cold.
Assamese cuisine is the cuisine of the Indian state of Assam.It is a style of cooking that is a confluence of cooking habits of the hills that favour fermentation and drying as forms of preservation [4] and those from the plains that provide extremely wide variety of fresh vegetables and greens, and an abundance of fish and meat.
Fish tea – spicy soup in Caribbean cuisine, similar to a fish bouillon; includes ground yam, pumpkin, cassava, potatoes and green bananas, cooked until very soft Fishcake – Fried minced or ground seafood
Roe, (/ r oʊ / ⓘ ROH) or hard roe, is the fully ripe internal egg masses in the ovaries, or the released external egg masses, of fish and certain marine animals such as shrimp, scallop, sea urchins and squid. As a seafood, roe is used both as a cooked ingredient in many dishes, and as a raw ingredient for delicacies such as caviar.
The staple food of Arunachal Pradesh is rice, along with fish, meat, and leaf vegetables. [44] Native tribes of Arunachal are meat eaters and use fish, eggs, beef, chicken, pork, and mutton to make their dishes. Many varieties of rice are used. Boiled rice cakes wrapped in leaves are a popular snack.
Rice cooked with meat (lamb or chicken), and a mixture of spices. Mansaf: Iraq, Jordan, Palestine, Saudi Arabia and Syria: Rice is cooked separately, lamb meat is cooked in a sauce of fermented dried yogurt and served with rice or bulgur. Maqluba: Middle-East: Consisting of rice and eggplant or cauliflower casserole that is then turned upside ...
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