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Originally Posted by Blofeld
Arborio rice (or any other round grain risotto rice)
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Bomba rice 
I developed a dislike for curry while eating it at Indian restaurants in England. I only liked it later on, when my mother started cooking some sauce for which she employed curry powder and raisins over some kind of roast beef filled with plums.
The big difference is that she used curry powder for the sauce according to the measure to which we are used in our spices. Just to give it a touch of flavour.
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At best you have already cooked rice and if you still need to cook it then I can recommend you to cook it in some slightly spiced water
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For plain rice, I always boil it with some olive oil, garlic and a few bay leaves.
Do you mean that you don't finish boiling it, but leave it a little unfinished to then cook it with the meat?
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