There are low sodium broths and such available. Add garlic, saffron, you could fry some onion and add to the broth before cooking. I also make a pepper sauce that I’ll add to the broth before cooking. Flavored rices are some of my favorite things to make.
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I just wanted to thank all of you for all the great suggestions.
It is very much appreciated.
I’m going to send down samples of these suggestions. Again, I have most of the spices mentioned in stock. I’ll see which ones my neighbor likes.
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This, so much this.
If one wants to flavor rice, then the key is really to start with the liquid used to cook the rice.
Broth or stock (salted or unsalted) is a good starting point, other good options include:
- Corn juice (the liquid you reserve from cooking down the corn cob, just the cob without the niblets)
- Diluted V8 (2:1 ratio of V8 to water)
- Tea (diluted 2:1 ratio)
- Coffee (diluted 2:1 ratio)
And really if you wanted the ultimate in flavored rice, then go all in and make fried rice. 
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I just thought garlic, not only for flavor, but I do believe garlic has some magical healing to it. Might be just poppycock…or fiddle faddle.
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