I finally have perfected cooking Basmati rice. Research on the web yielded the answer. This method makes fluffy, long, skinny separate grains.
1 cup imported Indian Basmati rice
1 tablespoon butter
+/- 1 teaspoon salt.
1 1/2 cups water
1 - rinse the rice under running water for about a minute. I use the plastic mesh strainer.
2 - Soak rice in cool water for 20-30 minutes (I leave it in the strainer and just immerse strainer and rice in a saucepan, then lift out, dump the water and allow rice to drain for a minute)
3 - in the same pan, saute rice with the butter for 3-4 minutes... to dry and coat the grains
4 - add the 1 1/2 cups water and salt to the pan with the rice, bring to a boil, cover and reduce heat to low.
5 - simmer on low for 15 minutes, then turn off heat
6 - wait at least 10 minutes to serve