>  NB> When I used to cook rice by itself, I'd use butter and bouillion cubes
 >  NB> to give it better flavor.  Now I usually am cooking it with chicken or
 > 
 > Never thought of the bullion cube thing?  Have to run that one by the wife
 > before I try it.  :)

Sure, or cook it in stock instead of water.

To stave off the munchies while the turkey finishes, we are having ebi fumi
furikake rice (didnt feel right to have the wasabi fumi furikake with turkey
but ebi ten is workable).

Thats a pretty easy to find seasoning for rice.  You can just sprinkle it
ontop but we cook it in with the rice in the pot.  ebi=shrimp and this mix is
partly store bought, and partly enhanced with my own dried spiced shrimps and
a bit of added dried wakame.  I also powdered up some dried shiitake and out
that in the water as well as adding some to the wasabi fumi furikake mix.

Take a gander someday at a japanese foodstuff selection of the rice
seasonings (called fumi furikake).  They are very easy to make up your own
batch of as well if you want something lower in salt and seaweed free.
            xxcarol
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