Originally Posted by Justabloke:
“Yep.. I use this method and it works perfect rice every time. I increase the liquid for Basmati, just a little and that does the trick for Basmati / Fragrent thai ect”
Just soak it for longer before hand (last time I cooked rice, I soaked it for over two hours in cold water, cooked it until the pits appeared, and it was done, beautifully too), and you haven't got to fanny around draining and setting it on a low heat again etc...