Rice Around the World Trivia Quiz

Answer: Spain

Paella is one of Spain's most famous dishes, with its origins in the region of Valencia. The dish dates back to at least the 15th or 16th century, when Valencian peasants and workers cooked rice in large, shallow pans over an open fire, adding whatever ingredients were available - often rabbit, duck and local vegetables. The name paella comes from the Latin word "patella", meaning "pan", reflecting the importance of the cooking vessel.

Traditionally, Paella Valenciana contains rabbit, chicken, green beans, butter beans, tomatoes, saffron and rosemary, cooked in a rich broth with short-grain rice such as bomba or calasparra. Another well-known version, Paella de Marisco, substitutes seafood for meat, such as prawns, mussels and squid. Some modern variations include a mixture of meat and seafood, known as "paella mixta".

Paella is usually eaten for lunch, as Spaniards consider it too heavy for dinner. It is a popular dish for weekend family gatherings, celebrations and festivals, especially in Valencia. The city even celebrates World Paella Day every September.

Paella is often accompanied by aioli (a garlic and olive oil sauce), crusty bread and sometimes a light salad. It goes well with Spanish white wines, such as Albariño, or dry rosés. In Valencia, it is often served with horchata de chufa, a traditional drink made from tiger nuts.

Answer: West Africa

Jollof rice is one of the most popular and widely consumed dishes in West Africa, particularly in Nigeria, Ghana, Senegal and Sierra Leone. Its origins can be traced back to the Senegambian region, where it was first prepared by the Wolof people between the 14th and 16th centuries. Over time, the dish spread throughout the region, with each country developing its own version.

At its core, jollof rice is a one-pot dish made with long-grain parboiled rice, tomatoes, onions, red peppers and spices. Variations include the addition of chicken, beef, fish or vegetables, and some versions, such as Nigerian jollof, are known for their smoky, slightly spicy flavour. Ghanaian jollof tends to be richer in tomato and slightly sweeter, while Senegalese jollof (thieboudienne) contains fish and a variety of vegetables.

Jollof rice is a staple of everyday West African cuisine, but it is also the centrepiece of celebrations, weddings and festivals. It is particularly popular at parties, where it is served with fried plantains, grilled chicken, beef or fish, and is often accompanied by a refreshing hibiscus drink called zobo or bissap.

One of West Africa's most famous cultural debates is the ongoing "jollof war" - a friendly rivalry over which country makes the best jollof rice, with Nigeria and Ghana the most vocal contenders.

Answer: India and Pakistan

Biryani is a flavourful rice dish that originated in the Indian subcontinent, with roots in Persian and Mughal cuisine. The name Biryani comes from the Persian word "birian", meaning "fried before cooking", referring to the traditional technique of sautéing the rice before steaming it with spices. The dish was brought to India by Persian and Central Asian traders and later perfected in the Mughal royal kitchens.

Biryani consists of long-grain Basmati rice, marinated meat (chicken, mutton, beef, fish or prawns), yoghurt, saffron, caramelised onions and aromatic spices such as cardamom, cloves, cinnamon and bay leaves. Some versions also contain boiled eggs, dried fruit and nuts. In Hyderabad, it is often served with mirchi ka salan (a spicy chilli curry) for extra heat.

The two main methods of preparation are "dum biryani" (slow cooking in a sealed pot to allow the flavours to infuse), popular in Hyderabad and Lucknow, and "pulao-style biryani", where the ingredients are cooked together, common in Pakistan and northern India.

Biryani is usually eaten for lunch or dinner, accompanied by raita (a yoghurt-based side dish), and is also a popular street food, especially in Kolkata, Chennai, Karachi and Delhi, where local variations have developed over centuries. Each region has its own distinctive style, from the rich and spicy Hyderabadi Biryani to the milder, potato-filled Kolkata Biryani, making it one of the most diverse rice dishes in the world.

Answer: Indonesia

Nasi Goreng is Indonesia's famous fried rice dish. Its origins can be traced back to Chinese immigrants who introduced the technique of fried rice to Southeast Asia. Over time, Indonesians adapted the dish using local ingredients and spices, giving it a distinct flavour compared to traditional Chinese fried rice.

The base of nasi goreng consists of day-old rice stir-fried with sweet soy sauce (kecap manis), shallots, garlic, chilli, shrimp paste (terasi) and proteins such as chicken, shrimp, beef or tofu. It is often topped with a fried egg (telur ceplok), crispy shallots and slices of fresh cucumber or tomato. Some versions include fish crackers (krupuk) for extra crunch.

Nasi Goreng is eaten for breakfast, lunch or dinner. It is a common street food in Indonesia, Malaysia and Singapore, sold at warungs (small roadside eateries) and night markets. Many Indonesians prepare it at home as a quick and filling meal using leftover rice. When eaten at festive gatherings it is often accompanied by satay (skewered grilled meat).

Answer: Italy

Risotto is a creamy, slow-cooked rice dish from northern Italy, particularly the regions of Lombardy and Veneto. Its history dates back to the 15th century, when Arabs introduced rice cultivation to Italy via Spain. The abundance of short-grain rice in the Po Valley made it a staple of Italian cuisine, and by the 16th century, risotto had become a refined dish, especially in Milan.

Unlike most rice dishes, risotto is made by gradually adding broth to the rice while stirring continuously. This method allows the starch to release slowly, creating a rich, velvety texture. The most commonly used rice varieties are arborio, carnaroli and vialone nano, known for their ability to absorb liquid while remaining firm.

There are many regional variations of risotto, including Risotto alla Milanese (with saffron), Risotto ai Frutti di Mare (with seafood), Risotto al Tartufo (with truffles) or Risotto al Nero di Seppia (coloured with squid ink, a Venetian speciality).

Risotto is traditionally served as a first course (primo piatto) in Italian meals, before the main dish. However, richer versions, such as Risotto alla Milanese with ossobuco can be a main course. Risotto is best served with Italian white wines, such as Soave or Pinot Grigio, which complement its creamy texture.

Answer: Iran

Tahdig, which means "bottom of the pot" in Persian, is a popular Iranian rice dish known for its crispy golden crust that forms at the bottom of the pot during cooking. While plain rice (chelow or polo) is a staple of Persian cuisine, tahdig is considered a special delicacy and is often the most sought-after part of the meal.

The preparation starts with Basmati or Persian rice, which is parboiled and then steamed in a pot with oil or butter, allowing a crispy layer to form at the bottom. Variations of tahdig include crusts of lavash bread, thinly sliced potatoes or rice with yoghurt.

Tahdig is served with Persian stews (khoresht) such as ghormeh sabzi (herb and lamb stew) or fesenjan (pomegranate and walnut stew). It goes well with yoghurt-based side dishes (mast o khiar), pickled vegetables and fresh herbs. It is often broken into pieces and shared at the table, as Iranians consider it a precious part of the meal.

Answer: South Korea

Bibimbap, which means "mixed rice" in Korean, is a dish that combines steamed rice with a variety of colourful toppings, typically including stir-fried vegetables, marinated meat (beef or chicken), a fried egg and a spicy gochujang (red chilli paste) sauce. The ingredients are nicely arranged in a bowl and mixed together just before eating.

The origins of bibimbap date back to the Joseon Dynasty (1392-1897), when it was served as a convenient meal that could be easily mixed with leftovers. It was also traditionally eaten on the eve of the Lunar New Year to use up all the leftover food before the New Year. Today, it is one of South Korea's most iconic dishes, enjoyed both at home and in restaurants.

There are several regional variations of bibimbap, including Jeonju bibimbap (with bean sprouts, sesame oil and raw beef), Dolsot bibimbap (served in a hot stone bowl, which creates a crispy layer of rice at the bottom) or vegetarian bibimbap (often found in Buddhist temple cuisine, where meat is replaced with tofu or mushrooms). All variations are typically served with kimchi, seaweed soup (miyeok-guk) and pickled radish as side dishes.

Answer: United States (Louisiana)

Jambalaya is a one-pot rice dish that originated in Louisiana and combines influences from Spanish, French and African cuisines. It is similar to Spanish paella, but has developed its own distinctive flavours using local ingredients. The name is thought to derive from the Provençal word "jambalaia", which means "a mix-up" or "mishmash".

Jambalaya consists of rice, smoked sausage (usually andouille), chicken, seafood (such as shrimp or crawfish), tomatoes and the "holy trinity" of Cajun cooking: onions, peppers and celery. It is seasoned with Cajun or Creole spices, including paprika, thyme and cayenne pepper, which give it a bold, smoky flavour.

There are two main types of jambalaya: Creole (red) jambalaya contains tomatoes and is more common in New Orleans. Cajun (brown) jambalaya skips the tomatoes and gets its rich colour from browned meat and caramelised onions, popular in rural Acadiana.

Traditionally cooked in large pots for large crowds, it is often accompanied by cornbread, hushpuppies or coleslaw. Some versions include hot sauce or extra chilli peppers for extra heat.

Answer: Greece

Dolmadakia, also known as dolmades, are stuffed grape leaves filled with a mixture of rice, herbs and sometimes minced meat. This dish is part of the wider family of dolma, which refers to stuffed vegetables found in Greek, Turkish, Middle Eastern and Balkan cuisines. The name comes from the Turkish word "dolmak", which means "to stuff".

Greek dolmadakia are typically stuffed with rice, olive oil, onions, dill, mint and pine nuts, although some variations include minced lamb or beef. The grape leaves give the dish a slightly tangy, earthy flavour. The stuffed rolls are boiled in water with lemon, which gives them a bright and refreshing taste.

Dolmadakia are often served as a meze (starter) alongside other small dishes such as tzatziki, olives and feta cheese. They are eaten cold or hot, depending on whether they contain meat (hot) or are vegetarian (cold). Dolmadakia is often served with yoghurt or lemon sauce (avgolemono).

Answer: Denmark

Risalamande is a Danish rice pudding dessert traditionally served on Christmas Eve. The name comes from the French "riz à l'amande", which means "rice with almonds". It is a creamy dish made from cooked rice, whipped cream, chopped almonds, vanilla and sugar, usually topped with a warm cherry sauce.

The dish evolved from risengrød, a simpler rice porridge eaten in Denmark since the Middle Ages. In the 19th century, when whipped cream became more widely available, risalamande was created as a festive and more indulgent version.

Risalamande is only eaten at Christmas, especially after Christmas Eve dinner, making it a highly anticipated dessert. It is usually served cold, with warm cherry sauce poured over it just before eating. Some families add a splash of kirsch or port wine to enhance the flavour. An important tradition associated with risalamande is the "almond game": a single whole almond is hidden in the custard and whoever finds it wins a small prize, often a marzipan pig.

Despite its French-sounding name, risalamande is considered a uniquely Danish tradition and remains one of the most popular holiday desserts in Denmark.

Answer: Uzbekistan

Plov, also known as pilaf, is a rich and fragrant rice dish that is deeply rooted in Uzbek culture and widely eaten throughout Central Asia, the Caucasus and the Middle East. It is considered the national dish of Uzbekistan and is often prepared for festive occasions, weddings and large gatherings.

Plov is made by slow-cooking rice with lamb (or beef), onions, carrots, garlic and a mixture of spices such as cumin, coriander and barberries. The dish is usually cooked in a large cast-iron pot called a kazan, which helps develop its distinctive texture and flavour. Some versions include chickpeas, dried fruit (raisins, apricots) or quail eggs, depending on the region. Plov is often served with achichuk (a fresh tomato and onion salad), pickled vegetables, kefir or green tea.

One legend traces plov back to Alexander the Great, whose army needed a hearty and nutritious meal that could be prepared in a single pot. Another tradition attributes the dish to Persian and Indian influences, as rice-based dishes spread along the Silk Road.

Answer: Japan

Mochi is a traditional Japanese rice cake made from glutinous rice (mochigome) that is pounded into a smooth, sticky dough and shaped into small round cakes. It has a chewy texture and can be eaten plain or filled with sweet or savoury ingredients. Mochi is closely associated with Japanese culture and seasonal celebrations, especially the New Year (Oshōgatsu), Girls' Day (Hinamatsuri) and cherry blossom festivals.

The process of making mochi, known as mochitsuki, involves steaming rice and pounding it rhythmically with a wooden mallet in a large mortar. This labour-intensive process is often carried out in a communal setting, especially in December, to prepare mochi for the Japanese New Year.

There are many varieties of mochi, including daifuku (filled with anko, a sweet red bean paste), ichigo daifuku (with a whole strawberry inside), yatsuhashi (a cinnamon-flavoured Kyoto speciality), sakura mochi (pink mochi wrapped in a salted cherry blossom leaf, eaten during the spring cherry blossom season) or kagami mochi (a stack of two round mochi with a mandarin on top, used as a New Year decoration).

Mochi can be served in many ways: Grilled and dipped in soy sauce and sugar (isobe-yaki), boiled in sweet soup (zenzai or oshiruko), dried and fried into crispy crackers (arare or senbei) or frozen and filled with ice cream (mochi ice cream).

Although delicious, mochi is also known for its sticky texture, and every year public warnings are issued in Japan advising elderly people to chew carefully to avoid choking.