Angua, mine is almost always on the ricecooker. But sometimes recipes call for cooking the rice along with the chicken, or whatever. I thought I’d try to make good rice plain first on the stovetop, then in the recipes.
Yeah, I know what you mean. I think the two parts water to one part rice should work. At least that’s the way the other half does it, and the rice is good.
first place rice cooker on the stove and plug it in…
I was planning to simply read this thread but I see that nobody here knows how to prepare rice in a skillet on a stovetop so here goes.
You’ll need a cup of rice…pretty much any good brand of rice will do. I like a long grain brown rice but no perverted rice. In a deep skillet with a lid put a couple of table spoons of olive oil and a tablespoon or two of butter. Set the heat to medium and when the butter/oil is hot stir in the cup of rice and keep stirring it slowly to brown it. Three or four minutes should do. When it starts to crackle or pop…add two cups of water or broth with any seasonings you prefer. a pinch of salt or garlic, pepper or curry etc…stir in the water/broth until it boils and then cover the rice with a lid. Set the heat to simmer for about thirty minutes and it’ll be done. Remove the lid and fluff the rice. works every time…makes great spanish or stir fried…you can add any vegetables, beef, chicken etc…when you are browning the rice as well. Make a hell of good chicken w/broccoli… but just plain is good too. 
That could be your problem - basmati absorbs less water than other long grain rices. So, try using less water. I don’t usually cook rice on the stovetop, but, if memory serves, you want 1.5 cups of water per cup of rice.
Hung Far Low down the street delivers within 30 minutes.
Wanna see my secret recipe for pepperoni pizza? 