Celebrate National Rice Month at the sixth annual Hawaii Rice Fest, 10 a.m. to 5 p.m. Saturday at Ward Village. Learn about Hawaii’s favorite grain at the free event, and watch chef cooking demos and a Spam musubi-eating contest. Visit ricefest.com.

This week we are celebrating rice, with recipes from around the world.

Biyyapindi Chekkalu (Savory Rice Cracker)

» 1/2 cup chopped onion
» 3 serrano chilies
» 1-1/2 teaspoons ginger paste (see note)
» 1-1/2 teaspoons garlic paste (see note)
» 1/4 cup chopped cilantro
» 1/4 cup chopped curry leaves (see note)
» 2 cups rice flour
» 1 tablespoon sesame seeds
» 1 tablespoon red chili powder
» 2 tablespoons crushed roasted peanuts
» 1 teaspoon ground turmeric
» 4 tablespoons chickpeas, pre-soaked at least 2 hours and roughly chopped
» Salt, to taste
» Vegetable oil for frying

In blender, combine onion, chilies, ginger and garlic pastes, cilantro and curry leaves. Blend to fine paste.

In large bowl, combine flour, sesame seeds, chili powder, peanuts, turmeric, chickpeas and salt to taste. Add paste to dry mixture, and knead to form dry dough. Add a few drops water to bind ingredients if necessary. Form small ball of dough and press to flatten. Edges should crack and be uneven. Repeat with remaining dough.

In deep pan over medium, heat oil and fry dough in small batches until golden brown. Drain and serve. Makes 20.

Note: Find ginger and garlic paste in the produce section of markets. Find curry leaves at Indian specialty stores.

Approximate nutritional information, per serving: 90 calories, 2.5 g fat, no saturated fat or cholesterol, 25 mg sodium, 15 g carbohydrate, 1 g fiber, 1 g sugar, 2 g protein

Hungarian Rice Cake

» 5 tablespoons unsalted butter, divided
» 1 cup arborio rice
» 1 cup water
» 1 quart half-and-half
» 1 cup sugar
» Seeds of 1 vanilla bean
» Zest of 1 lemon
» 3 large eggs, separated
» 1/4 cup drained, pitted sour cherries
» Pinch salt
» Drizzle honey (optional)

Line bottom of 9-inch round cake pan with parchment; coat parchment and sides of pan with 1 tablespoon butter.

Fill medium pot with salted water and bring to rolling boil. Add rice; boil 5 minutes, then drain.

In large pot, bring water and half-and-half to a simmer. Add sugar, vanilla seeds, remaining butter and lemon zest, whisking until sugar dissolves and seeds are well incorporated. Add rice and return to a low simmer, stirring occasionally. Cook until liquid is absorbed, then spread on rimmed baking sheet and cool.

Heat oven to 350 degrees. Transfer rice to large bowl. Lightly beat yolks, add to rice, mix well. Stir in cherries.

Add salt to egg whites and whip to medium peaks; fold into rice mixture. Transfer into cake pan. Bake about 75 minutes, or until cake tester comes out clean. Cool and drizzle with honey if using. Serves 10.

Approximate nutritional information, per serving: 330 calories, 18 g fat, 11 g saturated fat, 105 mg cholesterol, 100 mg sodium, 35 g carbohydrate, no fiber, 14 g sugar, 6 g protein

Asian Chicken and Rice Noodle Salad

» 1/2 cup white vinegar
» 3 tablespoons sugar
» 3 Hawaiian chilies, minced
» 1-1/2 teaspoons kosher salt
» 2 medium carrots, coarsely grated
» 1/4 sweet onion, thinly sliced
» 1 pound boneless, skinless chicken thighs
» Salt and pepper, to taste
» 4 ounces thin rice noodles, cooked and chilled
» 4 cups thinly sliced Napa cabbage
» 1 Japanese pear, peeled and cut into thin strips
» 1 tablespoon sesame oil
» 1/4 cup chopped roasted peanuts

Heat grill to 400 degrees.

In large bowl, stir vinegar, sugar, chilies and salt until dissolved; set aside 2 tablespoons of mixture. Add carrots and onions to remaining dressing and toss.

Pat chicken dry; generously season with salt and pepper. Grill until cooked through, about 10 minutes. Let rest.

To onions and carrots, add noodles, cabbage, pear and sesame oil; toss well. Transfer to serving platter.

Thinly slice chicken, then add to salad. Drizzle with reserved dressing and garnish with peanuts. Serves 4.

Approximate nutritional information, per serving: 430 calories, 13 g fat, 2.5 g saturated fat, 110 mg cholesterol, 850 mg sodium, 53 g carbohydrate, 6 g fiber, 19 g sugar, 26 g protein

More Hawaiian Electric Co. recipes: hawaiianelectric.com