Basmati Rice

I was taught to cook Basmati rice by an elderly Lebanese gentleman and his method produces perfect, slightly hard rice with grains that don't stick to one another.

In a large heavy-bottomed pot, add oil (I use olive oil, but it doesn't make any difference). Turn heat to high and add dry rice. Stir until the rice grains are coated with the oil - they'll become translucent.

Add an amount of water just slightly more than the amount of rice you're cooking (the more water you add, the softer your rice will turn out). Add salt to your preference, mine is about 2 tsp. and stir until the rice and water boil vigorously. It's important to stir continuously, as the water will boil quickly and it needs a good raging boil...

Cover, reduce heat to low and let it sit for 25 minutes.

Remove the cover about 1/3 of the way for 3 minutes, then gently stir by lifting the rice from the bottom to the top.

Recover and let it sit, the longer the better, but at least 30 minutes.

I also like to make spicy rice by adding black peppercorns, black and white mustard seeds, fenugreek seeds, cumin seeds, a cinnamon stick or two, some cloves, a tsp of hot chile oil, some turmeric and cardamom seeds. In other words, whatever I have around at the time. Toss all of the spices in when you add the rice and oil.