I love plain white rice the most. Especially Cuban rice (other Latin American countries make similar rice) which I have not been able to perfect. I usually use quite a bit of a salt, little bit of garlic and some olive oil.
I make saffron rice when I do a paella. I start with homemade chicken broth with the perfect saltiness for my taste, saffron, and then add the rice. My Paella has chicken, shrimp, and sausage, plus roasted red peppers and peas. Kind of a special jleslie Paella, I don’t eat a lot of shellfish, which is typically found in most paella.
My husband loves rice made with lentils, and then very browned onions on top.
I make a stir fry rice which is bok choy, zuchini, mushrooms and onion, soy sauce, and then add cooked white rice.
I love the pine nuts and tomatoes idea, I am definitely going to try that. I use those in cous cous typically.