Reply #3: Low and slow

[chefgirl]

Usually, Basmati requires long, slow cooking. Longer and slower than plain white rice.
A good rule to follow is a 2:1 ratio of water to rice. Bring it to a boil, then turn it down to a VERY low simmer and dont stir it until all the water is absorbed.

A foolproof way to cook any rice, however... and restaurants do this quite often in the interest of simplicity...is to cook the rice the same way you would cook pasta.

Fill a pot with about 4 quarts of water and some salt, add as much or as little rice as you desire. Bring it to a boil and cook until it reaches desired texture. Drain and serve. Of course, you will lose a certain amount of flavor by draining the water away, but it also eliminates the possibility of having sticky or clumpy rice. Just a little tip.

-chef-