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I like to cook rice in chicken broth with slivers of onions, a can of drained mushroom pieces and some caraway seed. I have done this for years and it has always gone over well with my family. Some folks might not like the taste of caraway, but it is well liked here in my house in recipes featuring sauerkraut and apples, rye bread and in white rice. Try it, you'll like it.

@sugartoast, Its called Tahdig and you get the crusty rice at the bottom by adding oil before the cooked rice, then heating it slowly and very carefully so it doesn't burn.

As kids, we always ate our hot white rice with butter and sugar. Still yummy to this day.

I have tried many ways to jazz plain white rice. here are a few of my families favorites. butter, garlic powder, salt & pepper and sprinkle with parmesan cheese. The next one is cook rice and heat and stir in diced tomatoes and green chiles salt and pepper.

Since I only like white rice, I like to sautee finely chopped onion, bell pepper, garlic and parsley in a quarter stick butter and then add chicken stock and stir well. Bringing it to a boil and then I place it in an ovenproof casserole dish and bake it in a 350 degree oven for 30 minutes until done. You may want to cover it the last 10 minutes so it doesn't brown too much. It's my version of rice pilaf. Any rice can be used but I like unhealthy foods more than healthy ones.

while there are tons of good suggestions here, truly the best way to "jazz up" your rice is to forget white rice in the first place. There are so many interesting varieties of "non-white" rice.... I can't see any reason to ever make white rice. It has zero flavour, and more importantly, zero nutrition or fiber. There are so many varieties of whole rice (basmati brown, short and long-grain brown, red rice, black rice, Texmati etc), and they all are subtle flavourwise and delicious all by themselves. And if you do choose to "enhance" them with any of the above suggestions, a little will go a long way; it's best to let whole/brown rice's flavour be what it is. Plain or lightly "jazzed", it's a wonderful and delicate foil to the more savory or strongly flavoured foods it accompanies not to mention how much healthier it will make your meal without those naughty white-rice "empty" calories. Whole rice can be the basis for many complete meals too such as pilafs, risotto's, etc.

Also, here's a nifty tip that I got from a friend from India who was a wonderful cook... lightly toast the grains in a hot, dry skillet before adding to their cooking liquid. Toast a couple minutes while stirring them around the whole time - toast just enough till you can detect a nice nutty aroma. then add very slowly to their hot or boiling cooking liquid - it can boil over fast with the grains so hot - be careful... The light toasting really brings out the delicate flavour and seals the grains from getting sticky too.

Skewer the shrimp and orange peices. I recommend quartering the orange twice then slicing those peices in half. They should look like little prymaids. A dash of olive oil, Magick Jhonsons sea food seasoning. Toss them in the oven 350 degrees for about 10 minutes. Add a peice of bacon on top of each skewer if they start to dry out. This also works really well with pineapple.

All the suggestions so far sound good. You can also try this Orange Shrimp Alfredo recipe that incorporates all of these ingredients.

ShawnaAdora had it right...and I guess we're the only ones....

MIRACLE WHIP right from the jar! I eat it sprinkled with black pepper. If I feel fancy, I spread it on crackers!
Cold Chef Boyardee ravioli's from the can ( a childhood vice)
Peanut butter
Eagle Brand milk
Garlic stuffed olives captured with a fork

I used this recipe--quick, minimum cleanup, versatile (can be rolled thin like a cracker or pressed into a pan thick like Chicago-style), nice taste and texture.

1 pkg. (2-1/2 tsp.) yeast
1 c. warm water (110 degrees)
1/4 c. canola, corn or vegetable oil
1/4 c. olive oil
1/2 c. cornmeal
1 tsp. sugar
1 tsp. salt
Up to 3 c. flour

In the bowl of a KitchenAid mixer fitted with the dough hook, combine the yeast, water, oil, olive oil, cornmeal, sugar and salt on low speed. Add 2-1/2 cups of the flour and knead on low speed until well-incorporated, cleaning sides of the bowl with a rubber scraper two or three times. The dough should be very sticky but not wet; if it seems too wet, add up to 1/2 cup more flour a little at a time. Knead on low speed until dough cleans the side of the bowl and is smooth and no longer sticky, 5-10 minutes. Cover bowl with plastic wrap and let rise at room temp until doubled, or in refrigerator overnight.

Spread on a very lightly oiled cookie sheet, or roll out thinly on a lightly-floured surface and transfer to a cornmeal-dusted peel, or press into two lightly oiled 9" cake pans or pie plates for Chicago-style thick pizza.

Altoids? You must be kidding!

I make pizza at home regularly with great success. For two medium size pies, I start with a cup of warm water (I base everything on the water) in the mixer bowl. Dissolve a tsp. of yeast, add a TBS of sugar, or maple syrup, or malt, or honey...whatever you like. Start the mixer. Add about a cup of flour. Mix. Add salt...Maybe slightly less than a TBS....mix with dough hook and continue adding flour until you have a dough that is soft, slightly sticky, but workable with a little flour. Turn onto a board or counter and kneed for 5 - 8 minutes. You will want the dough to be sticker that you think...It's a feel - thing, but too much flour will not be a good thing. This only needs to proof for an hour. Then cut in half. Kneed into two balls. Let rest 15 minutes and roll or stretch. You are good to go. If you want more...increase the water and work from there.

Cook pizzas on a stone at the highest temp attainable for the best results. I cook mine in my Big Green Egg at over 750 degrees.

In my opinion, the best pizza cheese is real Italian Fontina (not the domestic imposter).

For years I have been using Evan Kleinman's recipe from March 2002 Fine Cooking., I cut the H20 to 1.25 cuos add a scosh more salt and also sometimes some oregano to the dough. I mix by hand and do not knead for an extensive period of time. It is best if mad the night before and given a slow rise in the fridge but works fine if done a few hrs ahead in the same day. Multiple batches work just fine.

Cheese- For several years we have used whole milk mozzarella from Trader Joe's-much better than low fat. Recently we were visiting our son who made a pizza using scamorze rather than mozzarella. A significant improvement. I would suggest trying it as a sub for the mozza. Reminded me more of the flavor I remember from growing up and eating pizza in NY,
Once you find what you want as a recipe try it on the grill. Its wonderful just remember to generouslly oil the dough before putting on the grill to prevent it from sticking.

Hope this helps.