1. Stir in a handful of finely chopped fresh parsley into the rice
2. Add 1 T. lemon juice and 1 tsp. finely grated zest
3. Pour in a quarter C. of heavy cream and stir in a half C. of grated parmesan. Heat over low heat, stirring, for a time-pressed version of risotto
4. Sauté sliced mushrooms in butter and add to rice
5. Stir in some melted butter, a squeeze of lemon juice and some drained capers
6. Stir in a little chicken stock, add currants and toasted almonds. Re-heat before serving.
7. Add sautéed minced onions and cooked peas
8. Thinly slice garlic, brown in butter, then add to rice.
9. Fold in minced scallion and parsley
10. Toss with a can of drained “confetti” corn
11. Warn 2 tsp. of curry powder in 1 T. butter for a minute. Add rice to skillet; toss until rice is heated through.
12. Fold in toasted sesame seeds, a dash each of soy sauce and sesame oil, and minced scallion
13. Sauté minced onions and chopped tomato in EVOO. Season with a pinch of saffron or turmeric, then fold into rice
14. Brown some mild Italian sausage with a few fennel seeds and add to rice
15. Sauté a quarter C. each of onion and bell pepper in EVOO and stir in a C. of rice. Pour in 4 slightly beaten eggs. Stir and cook. Add ½ C. of shredded Monterey jack cheese in the last minute of cooking
16. Basmati Rice + scallions + ginger + rice vinegar
17. Brown rice + finely chopped pecans + soy sauce