I made a big pot of rice as substrate for my oven barbecued spareribs, and had two meals' worth left over. I like rice, especially basmati rice, but three nights in a row of plain white rice might strain relations with My Beloved, who likes variety.
So, the second night, I gently browned some cracked almonds (I cracked raw almonds in a little baggie with a rolling pin) in a dab of butter, then added the rice to heat with the buttery almond goodness.
So the third night, I did the same with pecans, and he liked that even better. Next, I'm going to try this "recipe" with Massa rice, which I fully expect will be swoonworthy.