If recipe calls for cooked rice or a packaged seasoned rice product, start cooking rice first, then begin preparation of the recipe ingredients.

Cook double batches of rice so you will always have some on hand to prepare your next meal. Refrigerate for up to one week or freeze for up to 6 months.

Read recipe in advance to familiarize yourself and plan out the do-ahead steps.

At the grocery store, purchase items in the form you will use them in a recipe; purchase shredded or grated cheese, boneless skinless chicken breasts and cut-up fresh vegetables from the salad bar.

Assemble ingredients before beginning to cook. This way you'll know immediately if you have all ingredients on hand before you begin.

For delicious flavor, cook rice in chicken or beef broth instead of water. Try a Mexican flair with chili peppers, cumin, garlic or cilantro during cooking; or an Italian accent by adding chopped garlic, basil, onions or oregano. And, for a delicious French twist, add rosemary, basil or chives.

Top hot buttered rice (white or brown) with brown sugar, maple syrup, fruit preserves, fruit, yogurt or raisins just as you would any hot cereal.

Toss hot cooked rice with crispy cooked crumbled bacon; top individual servings with a poached egg and shredded cheese.

An easy curry rice can be created by simply stirring toasted almonds or pine nuts, toasted shredded coconut, curry powder and cumin into cooked rice.

For quick yellow rice, stir turmeric, onion powder and a dash of garlic powder blended with butter or margarine into cooked rice.

A quick vegetable pilaf is a snap. Just sauté 2 cups mixed vegetables (peas, corn, chopped onions, diced zucchini, celery, yellow squash, carrot, bell pepper, or green beans) in 1 tbsp vegetable oil until tender and stir in cooked rice.

Scramble cooked rice with eggs for a hearty breakfast treat.