Long-grain and basmati rice are great for grains that don't stick together. Basmati has a particularly fluffy texture when cooked properly.
Allow 2½ fl oz (65 ml) of dry rice per person. Wash the rice until the cloudy white water runs clear.
Each measurement of rice will need twice the amount of water.
Combine the rice, water, a large knob of butter and 1/2 a teaspoon of salt per person, in a heavy based lidded pan or pot.
Stir the ingredients together until the grain are coated in the melted butter. Add the measured boiling water. For stickier rice, add an extra half measure of water per person.
Bring to the boil, stirring once only.
Once it is boiling well, cover and reduce the heat to low simmer. Do not stir the rice from this point on.
Simmer for 15 minutes. After this time, turn off the heat under the pot and leave it on the burner to steam for at least 10 minutes without lifting the lid.