Measure 2 cups of Basmati rice into a wire mesh strainer and place the strainer in a bowl of cold water. Shake the rice around a little and let it soak in the water for about 3-5 minutes.
Rinse the soaked rice in cold running water until it runs clear.
Cook the rice
Place the rice in a heavy-bottomed pot with 3 cups of water (or broth) and1/2 tsp salt then bring to a boil over medium heat.
Allow it to cook until the water line drops just below the rice line, then cover and turn the heat to the lowest setting.
Cook covered on low for 5 minutes, then turn off the heat and let it sit covered for an additional 10 minutes.
After the rice has sat for 10 minutes, take off the lid and fluff it with a fork. (Don't fluff before the 10 minutes is up.)
Notes
Use cold water to wash and rinse the rice. Washing the rice is essential to making sure it's not too sticky. It also stays good longer in the fridge when the starches are rinsed off before cooking.
Don't stir the rice! There is no need to stir the rice while cooking.
Once you place the lid on top, don't take it off until it's done. Be patient and let your rice do its thing without peeking!
You can also add 1 tablespoon of olive oil to the water and rice before cooking if desired, but I don't find this necessary.