Basmati / Long Grain Rice

This takes about an hour in all but produces non-sticky, fluffy basmati rice that You Swore You Couldn't Make At Home. Partially using a reel from Noor Murad's Instragram as a reference (the towel around the lid thing she recommends does help with fluffiness).

• Wash rice (put in a bowl, cover with cold water, agitate, drain water. Repeat until the water isn't cloudy, in my experience usually 2-6 times).
• Cover rice with cold water and soak for 20 minutes.
• Drain the rice (a sieve is useful, but if not available just try to dump out as much as you can). Place in a pot with a pinch of salt and a ratio of 1 cup rice to 1.75 cups water and bring to a boil over high heat.
• Once boiling, stir once and reduce heat to the lowest setting on your stove. Place a lid on the pot and set a timer for 18 minutes. Do NOT open the lid at any point during cooking.
• While still not opening the lid, turn off the stove (move pot to a different burner if electric) and set another timer for 15 minutes.
• Remove lid and fluff the rice with a fork or spatula.