Three more ways to enjoy rice. Sprinkle a bit of rock salt on top of cooked rice (either when it’s in the pot or on your plate). Or fry garlic in butter and mix in cooked rice. Or add a few pandan leaves while its cooking in the pot.
And the modern descendant of garum is Worcestershire sauce.
I’m pretty sure that soy sauce is made from fermented soy beans. What you’re describing is fish sauce.
This Japanese guys says the same - at least not pure soy sauce. However things flavored by soy sauce is perfectly fine. Raw egg mixed with soy sauce is great on white rice. Or shaved bonito flakes wetted with soy sauce.
Use a pot with a glass lid.
salt 0n rice is an abomination. even in ningbo, famous as being the saltiest food in china and where rice is eaten at least 3 times a day, they don’t salt their rice. really really salted pickles and other garnishes may accompany the rice. but the rice itself is never salted.
Yes, but keep in mind that their all “soy” to most Asians. The fish sauce/soy sauce naming convention is stricter in English. Hell, soybeans are named for the sauce, not the other way around. 
My daughter-in-law is Korean, and makes the best rice. No salt.
I just throw it in the microwave with water (directions on packet), then hit the “rice” button.
<blush>
BZZZT! Nice try, incomplete answer. 
The soy beans were eventually added to the fish sauce, a Chinese invention. Then, finally, the fish was no longer added. Afterward, I believe, the concept of soy sauce was taken to Japan. See, for example, the explanation found in Mark Kurlansky’s excellent book on Salt: A World History.
Your microwave has a “rice” button?!? That RULES. I would pretend it was, like, a replicator from Star Trek or something. 
The typical Japanese shoyu no longer contains fish, in fact, it usually has only soybeans, wheat, water and salt. They can contain fish, they can only have soybeans and no flour.
It’d probably be steamed up.
I’ve got a pot like this, and though it does steam up, eventually the steam beads and runs off, and you can see the rice again. I’d say it’s OK to lift the lid too, but then I usually screw rice up so am not good for advice.
I don’t salt my rice.
I just make rice without salt and then add it when I eat it!
Some Japanese put bukkake on rice.
I had rice yesterday. I’ve been experimenting with creating my own version of bulgoki.
So does it make it salty? :eek:
More “umami” than salty.
I guess that gives a whole new meaning to “we’re going to whip up some rice”.
Rice, long grain, hot.
My mom melts butter and tosses the raw rice in it before adding the water and simmering. So I guess salt could be added at that point, but she uses lightly salted butter.
You might want to try Mrs Aruns’ technique sometimes. She flavours rice with Marmite. It’s actually not bad!