Rice, if you’re cooking Indian rice, is a very, very skilled job. It starts from experience: How long is the grain, how old is the basmati. You want it as long as possible! First you start by washing it very gently. You take it and then gently, as if you’re cuddling your boyfriend — a new boyfriend, not the old one — cuddling it, massaging it, and slowly the starch will wash out. Then you take the best square tray to bake it, not steam it. My rule is to use 2 to 3cm more water than the rice. Cover the pan with foil and put it in the oven at 420F. Cook it for 30 minutes and you will get a very good rice. Don’t let it steam after you take it out.