The everyday rice. Simple, reliable, and better than most people make it because most people do too much.
Rinse the basmati under cold water until the water runs clear. This removes the surface starch and keeps the grains separate. Drain well.
Put the rice in a pot and add water, roughly one and a half times the volume of the rice. No salt needed. Stir once when you add the water, then do not touch it again.
Bring to a gentle boil over medium heat, not high. Let it cook for around ten minutes, until the water has almost completely evaporated. You will see the surface of the rice become dry and small steam holes appear.
At that point, cover the pot, turn the heat to its lowest setting, and leave it for two minutes. Then take it off the heat entirely and leave it covered for another three minutes.
Fluff with a fork before serving. The grains should be separate, light, and cooked through.
