A signature dish from Spain, Paella Valenciana is a feast for the senses. Originating in Valencia, this saffron-infused dish combines short-grain rice with a mix of proteins such as chicken, rabbit, or seafood, along with fresh vegetables and aromatic spices.

The secret lies in the socarrat—the crispy layer of rice that forms at the bottom of the pan, adding an irresistible texture to every bite.
Pro Tip: Use authentic Spanish bomba rice and cook your paella in a wide, shallow pan for the best results.

Bibimbap, meaning “mixed rice,” is a colourful and nutritious Korean dish. It features a bowl of steamed white rice topped with sautéed vegetables, a fried egg, sliced beef (or tofu for vegetarians), and a generous dollop of gochujang (spicy chilli paste).

Mix everything together for a harmonious blend of flavours and textures.
Pro Tip: Serve bibimbap in a hot stone bowl to create a crispy rice layer at the bottom, known as nurungji.

Creamy, luxurious, and deeply comforting, Risotto alla Milanese is an Italian classic that showcases the beauty of simplicity. Arborio or Carnaroli rice is gently cooked in broth with saffron and Parmesan cheese until it reaches a velvety consistency.

This dish is often served as a standalone meal or as a side to osso buco.
Pro Tip: Stir continuously and add broth gradually to achieve the perfect creamy texture.

Nasi Goreng is Indonesia’s take on fried rice, and it’s a game-changer for rice lovers. Flavoured with sweet soy sauce (kecap manis), shrimp paste, and a variety of spices, this dish is typically served with a fried egg, crispy shallots, and fresh cucumber on the side.

It’s a perfect blend of sweet, savoury, and spicy.
Pro Tip: Add some sambal (chilli paste) for an extra kick, and don’t forget the traditional side of prawn crackers.

Popular across West African countries like Nigeria and Ghana, Jollof Rice is a vibrant and flavourful dish cooked in a rich tomato-based sauce. Often paired with chicken, fish, or fried plantains, this dish is the life of any party.

Each region has its unique spin, but the spices and smoky aroma remain consistent.
Pro Tip: Use long-grain parboiled rice for the best texture, and experiment with local spices to customise the flavour.