Perfect basmati rice

For many years, I found making rice so problematic that I avoided the absorption method, and simply boiled it in lots of water and drained it. But I really do love white basmati rice that clumps together a little bit, and you can't get that with the boiling method.

Of course, basmati rice cooking times vary brand by brand, but I've figured out a method that seems to be very forgiving, no matter which brand you use.

Allow 1/4 cup of rice per person, or 1/3 cup if you're super hungry.

The magic formula is: one part rice, two parts boiling water. Boiling water out of the kettle. Trust me, it's a science.

While your kettle is heating up, turn one of the burners on your stove to high. (If your stove is gas, there's no need to do this until you put the pot on the stove, for obvious reasons.)

Mix your rice and boiling water in a pot (bigger is better than smaller, if you have a choice, because rice can boil over easily if you aren't careful), and add 1/4 teaspoon of salt per 1/4 cup of rice. (I know this sounds like a lot, but it's important to flavor the rice well so that it's not bland.) If you like a slightly buttery overtone to your rice, you can add half a teaspoon of butter to this mixture, and stir well.

Put your pot on the pre-heated stove, and wait until it's at a rolling boil. Now turn the stove to its lowest heat and clap a lid on the pot. DON'T TAKE THE LID OFF AT ANY TIME, FOR ANY REASON.  You have been warned.

Set a timer for 15 minutes. When the 15 minutes are up, turn the burner off, but leave the pot on the stove (no need to take it off the burner) with the lid on for a further five minutes.

NOW you may take off the lid, fluff the rice, and serve.