Varieties of rice vary in shape, color, starch, and protein content. My cooking is more successful when I tweak my method to the particular variety. The absorption method I share here is a wonderful way to cook long-grain basmati.
Pick through the rice for any stones or debris. Put the rice in a fine-mesh strainer and rinse under cool running water until the runoff is no longer cloudy. Transfer to a medium bowl, cover with 2cups [480ml