And white rice for 24 minutes?
I don’t understand your use of the phrase “splayed out” here. Is your hand touching the rice?
I use the microwave, and almost always basmati. Maybe a little oil wiped around the bowl, 2:1, a little salt, cover with a plate or plastic with a few holes for the steam, then 5-6 minutes on High and 15 or so on 50-60% depending on the microwave.
Those ratios seem to require really precise measurements. Can you really make a distinction between 1.85:1 and 2:1 when measuring out the rice and water?
And personally I only ever make basmati rice, and in a saucepan on the stove rather than using a rice cooker. I wash the rice until the water runs clear. I then add rice and then water to pot in 1.5:1 ratio (or about six ounces of water for four ounces of rice), bring to a boil, stir once, reduce heat to low and cook covered for ten minutes. And then I remove the pan from the heat and let it sit, still covered for five minutes. This works well and doesn’t require men to find room for a rice cooker.
Are people talking volume or weight proportions in this thread?
Volume.
I was approximating 7/8 of a cup by saying .85, and by saying .9 I was just approximating a hairsbreadth above that.
24 minutes seems too long; I cooked plain white medium-grain rice the other week and gave it 2:1 for 20 minutes, and it came out too gummy. When I’ve cooked jasmine rice before, it got way too gooey and I haven’t tried it for a long time.
I find plain white basmati is the easiest of all for turning out consistently good results.
I personally find jasmine takes a good bit less water, even approaching 1.5:1 water:rice if it’s really fresh. Never had an issue with gumminess, but I probably like my rice a bit moister, as I find basmati a bit too dry and separated for my usual tastes. I like it about the same or maybe a hair wetter than what you get at a Chinese takeout.
That’s one of the main things I like about basmati. 
Oh, I wasn’t saying that it was a bad thing at all. It does feel right with saucy Indian food.