I use a zoji for my rice and an improvement I have found to make a difference is using virgin Coconut oil in the rice. It gives a lovely fragrant flavour and fills the house. I have a big stock of virgin coconut oil for our late night sweet corn ....

Adding a curry spice mix is a possibility but can become harsh and unsubtle and overpowering to some nice gentle rice . The flavour of the rice should complement the main dish rather than compete and in my view the main strong flavours should be predominently in the main protein dish and the rice I think should be more in the background unless it is the main dish itself.

If I want anything other than a plain rice I tend to cook the rice first then add flavour when adding the rice to other things to make a pilaf ie adding it to say fried potato, braised onions and then fry into that mix some spice, normally just some pine nut or peanut perhaps a few sultanas and then a pinch of cinamon and then stir in the rice. I also like to give it a bit of a final bake to intensify flavours.