Paloo is the Kirgiz version of a dish that in the Central Asia is commonly called Plov. It’s made of pieces of meat (usually mutton or beef, sometimes chicken) fried in a big qazan (a cast iron cauldron) and mixed with fried chopped carrots, jiuicai (Chinese chive) and cooked rice. The dish is garnished with fried garlic cloves and red peppers. Shirin Paloo is a vegetarian dish where meat has been replaced with dried fruits, such as prunes, apricots and raisins.

Requeijão, widely used in Brazil, melts into an ultra-creamy texture that makes risotto irresistibly smooth.

Ask an Italian for an opinion about insalata di riso, and you’ll find that it’s a more divisive topic than football. Discover the recipe made by Sara Porro!