Risotto alle fragole is a popular Italian risotto with contrasting, sweet and savory flavors coming from the unlikely pairing of strawberries and rice. Other ingredients include onions, carrots, butter, white wine, and grated cheese. This risotto is best prepared in spring, when the strawberries are as fresh as they can be. It is recommended to garnish the plate with sliced strawberries, and many cooks like to add an extra touch of class by drizzling some balsamic vinegar from Modena on the rice.
Ghapama is a stuffed, baked pumpkin dessert originating in Armenia, made of a hollowed-out gourd filled with partially cooked rice, chopped dried fruits, nuts, butter, and honey. This sweet baked squash is a central item during the autumn harvest season and at winter holiday gatherings, and it is specifically eaten for Christmas and New Year's Eve celebrations. A medium-sized pumpkin with firm, thick walls is selected to contain the heavy filling. A circular lid is cut around the stem, and the fibrous pulp and seeds are scraped away from the inner cavity. The empty chamber is the vessel for the stuffing. White rice is boiled until it is only halfway done to prevent it from turning into a mushy paste during the final baking stage. The filling requires a mixture of chopped dried fruits, which includes dried apricots, dark raisins, dried plums, dried cherries, and dates. Crushed walnuts or almonds are added to the bowl with the white rice and dried fruit to provide a textural crunch. Liquid honey, melted butter, and ground cinnamon coat the entire mixture, adding moisture and a deep, warming spice. The sticky rice filling is packed tightly into the scraped pumpkin shell. The carved lid is replaced to seal the gourd. The whole pumpkin is placed into a hot oven to bake for two to three hours. The ambient heat slowly softens the squash's thick walls. The starches in the rice absorb the butter, honey, and natural fruit juices released during baking. The hot pumpkin is removed from the oven and displays a blistered, deeply orange skin. The finished dish is sliced into vertical wedges from top to bottom. The exterior walls fall outward to resemble the blooming petals of a large flower. This opening action displays the steaming mound of sweet rice in the center. A popular folk song entirely dedicated to the meal, titled "Hey Jan Ghapama," plays at weddings and large gatherings while the sweet, starchy wedges are consumed.
Risotto con le mele or apple risotto is a popular Italian rice dish characterized by a combination of sweet and savory flavors. Although some think that the tangy, slightly sweet apples might clash with risotto's creaminess, the opposite is true as this unique combination creates a delicious, distinctive symphony of opposing flavors. The dish is usually made with butter, thinly sliced, crispy apples, chicken stock, onions, olive oil, white wine, diced cheese, and rice. Additionally, risotto con le mele can also be flavored with a pinch of cinnamon and a splash of Calvados brandy.
Although it is filled with exotic ingredients, riz Casimir is an authentic Swiss dish dating back to 1952, when the owner of Mövenpick restaurant, Ueli Prager, first put it on the menu. The dish is made with chicken, cream, coconut milk, rice, toasted almonds, pears, pineapples, peaches, and a variety of flavorings such as curry powder, chili, cinnamon, cloves, garam masala, and bay leaves. Although riz Casimir was at the peak of its popularity in the 1950s, nowadays it is often mentioned as a favorite dish among people of all ages in the country.
Arroz con costra is a traditional rice dish, a cross between a paella and a casserole originating from the Alicante area. What differentiates arroz con costra from other Spanish rice dishes is its glossy top crust of beaten eggs, hence the name, as costra means crust. Although there are some variations, the dish is usually prepared with a combination of rice, eggs, spareribs, pork, chicken (or sometimes rabbit), butifarra sausage, olive oil, tomatoes, stock, salt, and paprika or pimentón. The dish is often made in a large cazuela – the ingredients are first fried, then simmered in the stock, and the cazuela is then transferred to the oven with the beaten eggs poured over the rice. Arroz con costra is then baked until the eggs form a crust on the surface. This is one of the oldest Spanish rice dishes – there’s a recipe that dates back to 1220.
Arroz al forn is a traditional Valencian dish of oven-baked rice. The dish has humble origins – in the past, it was prepared by the poor people that used leftovers from the stews. The ingredients used in this dish include pork ribs, chickpeas, rice, stock, tomatoes, onions, garlic, potatoes, morcilla sausages, paprika, saffron, and olive oil. The combination of these ingredients is baked in the oven, traditionally in cazuela de barro, which is a terracotta pot. In Xativa, a city near Valencia, there is an annual festival in honor of arroz al forn. There are also versions with added green beans, artichokes, duck, rabbit, chicken, and even pumpkin in some places.
This simple Greek dish consists of a flavorful combination of rice and cabbage, which is sautéed until tender alongside bell peppers, onions, and fresh herbs. The dish belongs to a wide group of Greek vegetarian dishes, traditionally enjoyed during fasting. It is mainly consumed as a main course and is best paired with a drizzle of lemon juice, feta cheese, and bread.
Riso e patate is a traditional risotto that's enjoyed throughout the country and has numerous variations. The risotto is often made with a combination of rice such as Vialone Nano, potatoes, pancetta or lardo di Colonnata, onions, rosemary, olive oil, stock, butter, and grated Parmigiano-Reggiano. The lardo or pancetta is thinly sliced and sautéed in olive oil with chopped onions, rosemary, and diced potatoes. After a few minutes, the rice is added to the pot with a ladleful of stock, and the risotto is then cooked according to the classic method of preparation. Once removed from the heat, the butter and grated cheese are mixed into the risotto, stirred, and left to stand for a few minutes before serving. This comforting risotto is especially popular when it's cold outside.
Risotto alla Fontina is a traditional risotto variety originating from the Aosta Valley. The dish is usually made with a combination of risotto rice, onions, garlic, butter, Fontina cheese, white wine, chicken stock, salt, and pepper. The onions and garlic are sautéed in butter, and then mixed with the rice and white wine. Hot stock is gradually poured over the mixture while continuously stirring. Once the rice is half-cooked, the cheese is stirred in and the risotto is seasoned with salt and pepper and cooked until creamy. Butter is stirred in near the end of cooking, and the risotto is served immediately, while still warm.
Azerbaijan is a country with a rich tapestry of culture, with many different influences - and no dish does more justice to its history than the sweet rice dish shirin plov. Believed to have been created in the capital of Baku, the dish is a nuanced and fragrant main course, often reserved for special occasions. It is a pilaf made with several layers of basmati rice (infused with saffron and melted butter) that is combined with seasonal dried fruit. The most common toppings are apricots and raisins, but it can also be made with chestnuts during the fall season, or black plums during winter. The infused rice and dried fruit are placed on top of a qazmaq - a typical pilaf crust made by frying a mixture of pre-cooked rice, yogurt, eggs, and saffron. Shirin plov is most often served alongside grilled meat but has recently gained some popularity in Europe as a vegan main course.
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For the “48 Worst Rated European Rice Dishes” list until June 16, 2026, 8,896 ratings were recorded, of which 6,640 were recognized by the system as legitimate.
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