Every so often, cooking rice obsesses me (see below, and previous posts, including this). The following method, I reckon, works perfectly with most of the widely available brands of Basmati rice, so I should be able to give the subject a rest for a while.
1) Soak rice for 20 minutes or longer.
2) Drain, tip into a saucepan, and cover the grains with 1.5 times their volume of cold water. Add salt, if you like.
3) Bring to the boil. Turn down the heat to its lowest, cover the pan, and put a heat disperser under it.
4) Cook for a further 10 minutes. Turn off the heat, and serve when you're ready.
Pre-soaking means that the rice will soften in less water. (If you are cooking 250g or more rice, you may find that you need less than 1.5 times its volume of water. Covering it by a mm or two should work.) By the end, its surface is dry, and it separates when stirred, even after it has stood for a while. Boiled straight from the packet and then covered, it is apt to clump.