Half a mug of Basmati rice for two people, two mugs of water, good pinch of salt. Lid on saucepan and bring to the boil, then leaving covered, turn off heat.
Taste the rice after five, or possiblybten minutes - you will get to know when, once you have done it a couple of times.
Drain the rice through a metal sieve and, leaving a little water in the base of the saucepan put it back on the unlit stove point for another five minutes, (this dries it out).
Heat the serving dish in the oven with a knob of butter; empty the cooked rice into the melted butter and fork lightly. Serve.
I often add a handful of currents at the last minute or a small teaspoon of Turmeric at the boiling stage to get a nice yellow colour.
The measurements are not really that important in that once you have successfully done it, you can adapt to suit.