I love rice because there is so many ways to season it.
My favorite rice is Uncle Bens. I know some people hate that brand, but it is my favorite because I particularly like smooth rice as it is always firmer than rice with ragged edges.
The recipe for rice is simple: a 2:1 ratio, twice as much water as the rice. Rather than adding butter, I add olive oil or flavored olive oil.
Boil the liquid, add a tablespoon of oil, add the rice and bring to a second boil, set on lowest temperature and cover for 20 minutes. Check and stir the rice, cover and check again in 10 minutes. Fluff with fork, serve after seasoning with salt and pepper.
My trick in making delicious rice is what I put in the rice water. If I am making pineapple rice, I will add the contents of the liquid in the pineapple can and make up the difference in water for the rice water. This is where I might also add some powered or ginger puree and perhaps lemon or lime infused olive oil. When checking the rice at the 20 minute mark, I add a 1/4 cup of shredded coconut & pineapple chunks. Delicious and flavorful.
Other times I will use some chicken or beef broth/stock or seafood bullion in the rice water.
You can experiment with adding sesame seeds, soy sauce and sesame seed oil to the rice water, then add frozen peas at the 20 minute mark.
I have also sautéed onions, garlic and mushrooms in the pot before adding the rice water in order to season the rice.
One time I made rice with a can of Campbells Tomato Soup for the rice water (the condensed soup, and one soup can full of water, then one soup can full of rice) and added cilantro, lemon oil and small cocktail shrimp. That was delicious. I think I will try that again this week.
If you are serving your rice with a seafood meal, throw in a can of chopped clams, juice and all, lemon juice and lots of parsley and some peas if you like. A filet of fish served over the rice is awesome.
If you like carrots, adding a handful of shredded carrots to the rice (and chicken stock in the rice water) with perhaps some peas is a nice colorful rice dish with baked chicken. You get your helping of veggies in the rice.
I love soup, but adding rice to soup ends up soaking up too much of the broth in the soup. So, if you cook the rice in liquid that compliments the soup and dollop a spoonful of the rice in the soup when you serve the soup, the rice adds more depth to the flavor of the soup.
I recently read that I was cooking rice all wrong. The article says that rice should be cooked like pasta with more water than the rice absorbs. Boil the rice in lots of water and then drain and serve. I suppose that makes sense, if you want plain white rice. But, to me there is no point in eating plain white rice unless you are eating it in Sushi form.