Many people have tried their hand at making boiled rice. Steamed rice is pretty simple to make. But it surprises me when someone brings it up in a social conversation, as to how to make rice that wasn't sticky or overcooked or undercooked.

We are aiming to make simply nice, fragrant, separate rice that's perfectly cooked. All you need is rice, water, and a thick heavy-gauge pan with a tight-fitting lid. Try to get a pan with glass lid. That way you don't have to lift the lid off the pan to see how it is doing.

What you need is Basmati Rice - 1 cup and water - 1.5 cups

I personally prefer basmati over long grain rice as I love the taste of basmati, but that is my choice. You can use long grain rice, if you like.

Wash off the starch from the rice by rinsing it with water. Rinse till the water becomes clear. Now soak the rice for 20 minutes. This makes the rice grain softer.

I prefer the thick flat bottomed pans, other pans in my experience make the rice stick to the bottom. Put the rice in the pan, add 1.5 cups of water. Leave it on simmer for 20 minutes, with the glass lid on. Now the important thing is not to remove the lid to have a sneak peek on its progress. If you are using a glass lid pan, then you do not have to keep lifting the lid.

I personally add a pinch of salt, it makes the rice softer and tastier. To make each grain of rice separate, I add a drop of ghee or oil. Also, adding a single clove or a single black cardamom, gives it a heady aroma.

Remember, to present the dish well. Eating is all about how the dish, looks, smells and taste!