I made Mark Bittman's stuck pot rice with yogurt and spices last night, and it was a successful and tasty alternative to plain rice, without too much extra effort. You parboil the rice like pasta (5 min white, 15 min brown - i used brown basmati), then toss with some yogurt, lime juice, s+p, curry powder, then put back in the pot and cook it over very low heat for about 30 minutes. The bottom forms a crust, and each individual grain of rice stand apart on its own, so each bite has some crunch to it from the crust and some delicious rice-ness from the rice on top, as well as a bit of flavor and bite from the yogurt and spices. You can't tell that there's yogurt in there, just that it tastes good, and it went well with our tropical fish dish. I lived on a small island in the Pacific for a year, where we primarily subsisted on rice, so any variation I find gets me excited.