What Jon and I do is far more chilled than using careful rice-water measurements. Different batches of rice, different amounts of water. Not for me! The only measures are the amount of rice needed for one or two or three or four people (a bit left over is great next day, fried up in butter with an egg and some peas and mushrooms) and that exact twelve-minute boil. I stopped measuring the water years ago after many irritatingly-inconsistent results. The only other thing is to never buy cheap rice. There's a lot of dishonest "basmati" around that's been cut with other (and inferior) long-grain rice. Even expensive rice is cheap. It's the big brands only for me when it comes to basmati.