Not that there's anything wrong with that, but I think flavour should come from every single step in the cooking process. There are many ways to enrich the flavour of a dish and I usually try to add it to the boiling water. I used to think only my mother could could rice properly. White rice I had tried from other sources tasted bland in comparison until she told me she always cooked it in water with a chicken bouillon cube thrown in instead of salt. I have a short list of things I like to add when I cook anything in water, especially pastas, rice, eggs, grains, vegetables and meats. I always add salt when cooking vegetables and it helps retain their colour, but when cooking most foods you could always try adding anything from this list you think applies.
- Chicken stock/cube
- Cinnamon Sticks
- Bovril (beef stock)
- fish stock
- Clam juice
- Fresh Herbs
- Onion, garlic and chives in a cheese cloth
- Olive oil
- Almond, sesame (or other nut) oil
- Vinegar (especially flavour infused rice or wine vinegars)
- Raw vegetables (even if they're a bit old)
This list is not by any means complete. If you have a suggestion, please feel free to post in comments.