Here’s the thing: basmati is meant to be a little al dente. A little bite. It’s not mushy sushi rice or sticky jasmine. It’s the rice that says, “I have my own identity.” So don’t drown it.
Remember the mantra: 1.5 cups water per cup of rice (or 1.25 if soaked). Rinse, soak, boil, steam, fluff. You can do this. You’re not a bad cook. You’re just under-caffeinated. Go make some rice. I’ll be over in ten minutes.
Oh, and one more thing: never stir the rice while it’s cooking. Stirring releases starch and ruins the fluff. Stirring is for risotto. This is basmati. Respect the grain. Now go forth and conquer.
