as long as you keep the rice:liquid ratio in mind, you don't need to stick to plain white rice at all. for example:
a passable paella ( unless you're an ultra purist): along with the rice, add any combination of prawns, chicken, chorizo, rabbit, shellfish with some onion and bell peppers. a little saffron goes well, too.
soups or not too thick stews: throw whatever vegies and meats into some stock, along with seasonings. beans or rice can go in at the beginning, pasta can be added about 1/2 hour down the line. because of all the extra liquid, don't expect the timer to go off. check it every 15 or 20 minutes and turn off when you figure it's done.
with just rice, you can use any kind of stock. for seasonings, try:saffron with some olive oil, curry powder, tandoori paste, dijon mustard, any kind of seasoning mix (e.g. taco seasoning, pasta seasoning)