Use a rice cooker, so you don't have to think about the rice.. just throw it in, throw some water at it and walk away.
If your rice sticks to the bottom, do what you can to scrape it off. A non-stick rice cooker pot does wonders for this. If you manage to burn the rice to the bottom of a non-non-stick pot, then use baking soda, a sponge and some effort to rub it off. This worked very well for me.
Rince basmati five times before cooking it, or you'll have a volcano of starch to deal with.
Buy proper Indian or Pakastani basmati, not knockoff American basmati (if you see it).
Parboiling rice ∞
- Keep in pot, fill with water until more than covering the rice.
- Bring to boil.
- Remove from stove.
- Flush with water until cold.
You may now put it into Tupperware and refrigerate it or use it immediately in a recipe (perhaps a Pilaf).