Round rice needs liquid and time. It absorbs as it cooks and becomes soft and unctuous in a way that basmati never does. It is not a risotto and it does not need to be stirred. It is simpler than that.
The flavour comes entirely from what you cook it in, so use something good.
Bring water to the boil and add a stock cube, one that is good enough to drink as a broth. Add the rice, stir once, and cook on a gentle simmer until the liquid is absorbed and the rice is soft. Taste as you go. The rice will be creamy and dense, nothing like basmati. Good alongside anything that is dry-cooked.
Use coconut milk diluted with a little water if it is very thick. Add sugar to taste and a pinch of salt. Cook gently, stirring occasionally, until the rice is completely soft and the liquid has thickened into a cream around it. Serve warm or cold.
