Parboiled rice is good as fuck...

[Master Oblivious]

Just had a thought: Soak in whatever liquid you choose overnight in the
fridge and THEN boil/heat it up! Boom! Extra flavor! I know some people might
say "Duh, dummy, that's just a marinade" but it can be in whatever kind of liquid
type infusion you choose: stock, broth, whatever. Sure, it's best when things go in
raw [especially meats] but even already cooked stuff can benefit from an overnight
soak.

Buttermilk or picklejuice are the best to soak them in. I think it's called "brining."

I do this with fresh cuts of whole chicken breasts cut into tenders. After it's brined, I take it 
out of the brining mixture, then re-season, and cook it how I want; usually fried.