Pit a few umeboshi plums and break the plum flesh into 4 or 5 pieces. Scatter them over the rice before cooking. (Use no extra salt as there is an adequate amount in the plum).
Dissolve 1 tsp miso in each cupful of water used in preparing the rice. Boil as usual. If you are using a pressure cooker use 1/3 less miso per cupful of water. Miso, tamari, or shoyu can also be added after cooking but the flavour infuses the grains if added before cooking.
You may wish to include a specific herb in your diet such as parsley, mugwort or thyme. When the rice is cooked stir in a tsp or so of the herb and allow to stand for another 10 minutes. The steam and heat will draw out the herbal flavours. Adding the herbs before cooking will overcook the herbs and destroy the flavour.
Heat oil or ghee in a saucepan add long grain or basmati rice and curry powder and cook, stirring, for 3 minutes. Add the required amount of water and cook by absorption method.