I buy only good-quality basmati rice for curries and for chili con carne. No own-brands or unbranded, thanks. That kind of "basmati" is notoriously likely to have been cut with hugely inferior grains. The most expensive rice you can buy is still cheap. It completely beats me why anyone would bother using an intricate gizmo for cooking rice, let alone bother to carefully measure rice and water. I've used the following method for basmati for many years and I can't remember the last time my rice failed to turn out fluffy yet nicely separated. Here goes:

One mugful of rice for two.

Put the rice in a biggish saucepan and rinse it three times with cold water.

Boil the kettle with plenty of water therein. Turn on the hob ring.

Pour an excess of boiling water (no measuring) on the drained rice along with some salt (see later). Bring it rapidly back to the boil and set your timer for precisely twelve minutes.

Stir it a couple of times near the beginning to make sure it hasn't stuck on the bottom, then put on the lid and let it do a lively simmer. Pour yourself a glass.

A couple of minutes before the end, just scoop a tiny forkful out to taste for salt. Add more if needed. If you've put in a bit too much, pour off a bit of the water and replace with fresh boiling water. Easy!

As soon as the bleep goes off, tip the rice into a sieve and let it sit for a minute over its pan. Viola!

If you use this method and end up with anything less than lovely rice, then I'm a Dutchman.