If you were to ask someone to name cuisines that use a lot of rice, many would say Chinese, Japanese, Thai, Indian or other Asian cuisines. They would also be right if they mentioned Mediterranean cuisines. Rice is a staple along the Spanish Mediterranean coast, in northern Italy, along Croatia's Dalmatian coast, and in the eastern Mediterranean: Greece, Turkey, Cyprus, Syria, Lebanon, Egypt, and the eastern half of Libya. 

Rice is eaten almost daily in these countries, for weeknight meals and on special occasions. It is a base for whatever flavors are on hand, and offers countless ways for cooks to make it their own. Many people around the Mediterranean grew up eating rice in the special way their family prepared it, making it a popular element of comfort foods. As an inexpensive grain, it is also used to stretch ingredients to make filling meals. In the Balkans, leftover rice is made into patties with seasonal vegetables, eggs, and cheese, then fried in olive oil, and in Greece, avgolemono soup uses rice to stretch a light, lemony chicken soup into a more substantial dish.

Along the Dalmatian coast, keeping with the tradition to not let anything go to waste, the ink from squid or cuttlefish is used to flavor long-grain rice in a popular dish called crni rizot (literally black rice). Croatians also take advantage of an abundant seafood stock to make an appetizer of stuffed clams or mussels with rice, much like how Turks stuff vegetables to make dolma. 

Paella (pictured above), named for the large, shallow pan in which it's cooked, is probably the most well known Spanish dish outside of Spain. In fact, it's the national dish of Spain, and is a protected part of the identity of Valencia, the region where it originated. The basic ingredients are rice, oil, water, and saffron, but many are made with fresh fish and shellfish, seasonal vegetables, and meat. Like many rice dishes, paella brings families and communities together. Cooking it usually involves a party - some paellas have fed thousands! 

In northern Italy, risotto is the rice dish of choice, made by slowly adding liquid to short-grain rice to create a delectable creamy texture. It also takes on different flavors depending on the season. Unlike paella, however, in which the rice isn't touched until cooking is over, risotto is stirred regularly to release more starch. It's a technique similar to that used to make sweet and chewy rice pudding, a popular dessert all over the Mediterranean. 

Try serving a pilav or paella for a special event coming up, or make a simple risotto on a weeknight. Plainly cooked whole grain rice, with just a little olive oil and water, is also a great accompaniment to Mediterranean stews and main dishes. Check out the recipes below for a few more Mediterranean-inspired rice dishes.