Cooking Rice

There are many ways to cook basmati (and all other kinds of rice). The two ideal ways are the absorption/steeping method and the open-pot pasta method. Some people use rice cookers and even pressure cookers to cook this delicate grain, and I find that they generate too intense a heat, resulting in a mushy, overcooked texture. To salt or not to salt the rice is the Shakespearean query. In my curry recipes I use just enough salt to bring out the flavors, so I do recommend salting.