[TalnSG]

Hmm, that listing needed to be a ranking, rather than single choice for me. My grandfather grew rice and it is its own food group for me.

When I have good quality rice, it want it with nothing added but the water to cook it. White rice is #1, but black rice is a very close second. Brown rice is ok and at least better than some of the American "instant" varieties.

My most common additive is furkake. Varioius types fill my pantry and my desk at work.

Shoyu is something I only cook with, and seeing someone splash it over rice invokes my gag reflex. Though I have been known to throw some rice in leftover puddles of ponzu.

Even the aforementioned "instant" rices are better with cream gravy that shoyu for me.