The Right Rice

• Plain white rice is fine for everyday, but choose something more exotic for gourmet rice. Basmati and jasmine rice have a delicate flavor and aroma. Wild rice -- actually the seed of a wild grass and not a rice -- has a nutty flavor. Brown rice, both long and short grain, takes longer to cook than other types but is worth the wait. Another idea is a combination of different rices found packaged at the store. Whichever rice you choose, start the dish off by sauteing the rice in butter, olive oil or the cooking oil of your choice. The oil adds a richness to the rice and a golden color. It shouldn't take more than 5 minutes over medium heat.

Sensational Seasonings

• Gourmands depend on seasonings to flavor the rice. Saute onions, leeks, shallots or garlic with the rice as it cooks in the oil. The heat brings out the sweetness and takes away the harshness of the onion and garlic. Herbs such as parsley, sage, basil and rosemary scent the rice as well as flavor it. Heat spices such as cumin, coriander, mustard or fennel seeds, cinnamon and garam masala -- used extensively in Indian cuisines -- in a dry pan until the spices are fragrant and a deeper color. Add a few threads of saffron to the rice while it's cooking in liquid for rich color and heady fragrance. Layer the flavors by cooking the rice with the spices and herbs and adding fresh herbs at the end.

Lovely Liquid

• Plain water adds nothing in the way of flavor, but it doesn't disguise the flavors of the rice and seasonings. Consider using chicken, beef or vegetable broth instead of water. A combination of clam juice and water works for rice that will be served with seafood. Tomato juice mixed with water adds color to the rice and a tangy sweetness. Italians cook spaghetti in red wine, and it works for rice as well. For rice dishes that include bacon, pancetta or ham, use a broth made from ham hocks.

Cheese It Up

• The Italians have the knack of glamming up the most mundane dishes, and that's just what they've done with risotto, such as one that's a combination of rice cooked slowly in chicken broth with a generous splash of wine and a redolent addition of Parmesan cheese. The result is a creamy texture from the cheese, but the rice still has a bite to it and isn't mushy. Other cheeses to use with rice include cheddar, goat, Monterey Jack and even bleu cheese. Stir the cheese into the rice and garnish with a bit extra. For a finishing touch, add vegetables such as peas, mushrooms and asparagus tips give the dish color and flavor.