Ingredients
For perfect rice, it's best to avoid the 'easy-cook' basmati rice as it doesn't contain the starch that gives the lovely fluffy texture, flavour and pure white colour when cooked. However, if that's all you can get it's not necessary to rinse it in water before cooking.

450g/1lb basmati rice
600ml/1 pint water
salt

Method
1. To make sure you get lovely fluffy rice, wash it in several changes of cold water, then leave to soak for about 30 minutes in fresh cold water.
2. Drain the rice and put into a medium saucepan. Add the water and salt, bring to the boil and cover with a tight-fitting lid. If the lid isn't very tight, cover the pan with aluminium foil before putting the lid on top. Turn the heat to low and leave to cook for 10 minutes before turning off the heat. Don't lift off the lid; just leave the rice to continue cooking in the pan for about 5 minutes until you're ready to serve. The rice should have absorbed all the water and will just need fluffing up with a fork.