Paella, risotto, biryani, bibimbap, fried rice, arroz con pollo. The world over, fluffy grains of rice shine in familiar classics — from Spain to Japan and nearly every culture between.
A product of the British occupation of India, kedgeree takes its origin from a simple rice and lentil dish called khichari. The Anglo-Indian colonials, apparently fond of rice dishes with lots of garnishes, often served small plates of cold cooked fish, onion, and hard-boiled eggs alongside more mildly spiced versions of khichari in their homes. Eventually everything merged into one bowl, the smoked fish and/or egg replacing lentils, and kedgeree was born.