I struggle plating with rice & can't seem to think of a good way of doing it.  Being asian, this is a huge dilemma.  Any ideas?

Here's a dish I made recently.  How would you plate this?
http://www.voltaggiobrothers.com/photo/view/12665/310/1843/1

I've used a ramekin before as a mold; just pack the rice in the bowl, invert onto the plate, and tap to remove, but this approach only works with stickier rice. 

Another approach I use more often is to add something to the rice for textural/visual variety, an idea I borrowed from an Indian restaurant that added whole cumin seeds to their rice before cooking.  I've used sesame seeds and brown mustard seeds too, but my favorite is poppyseed. 

Another idea that didn't work out so well was an Indian recipe that called for steaming a small portion of rice with red food coloring then adding it to plain steamed rice - I ended up with a large pot of bright-pink flecked rice!  Not so appetizing, but worth a good laugh anyway...

PS.  The black hog belly looks delicious (even at 9 in the morning...)  and like something I'd be happy to eat however it was plated.