Yes, that's right - use basmati, double amount of water and a little bit of salt (this helps the grain to stretch, otherwise they just swell and break)
Put the lid on and cook moderate heat for about 15 mins. When most of the water has been absorbed and there are litlle 'tunnels' forming on the surface, remove lid and fluff up the rice and a little drop of olive oil or bit of butter around the inside rim. Put lid back on for about 2 -3mins, then it's ready. Bon apetit.