Perfect Basmati Rice Method?

Who-hoo!
Might have finally cracked the rice cooking 'problem' that has hounded me (and others I know) for ages. The quest for a method for cooking plain boiled rice that is neither too wet and sticky - nor burnt onto the base of the pan - and that works consistently with different volumes (and types) of long grain rice seems to be thus:

Rinse the rice with lots of cold water in a large bowl by swishing it around and take note of the very cloudy water that is caused by starch in the grains . Tip as much of the water out as possible and repeat the process - about 10 times seems to do the trick. You'll notice the water is a lot clearer (maybe not crystal but you don't want to be standing over the sink all day).

Drain the rinsed rice into a large sieve and leave it to rest suspended over the same bowl if it will fit, or over a mug or other receptacle to catch drips of water. Leave until as dry as possible (30 mins to an hour).

Place the dry, rinsed rice into a large pan that has a tight fitting lid. Add a good shake of salt and then add more cold water until rice is just covered.

Place the pan on the hob and quickly bring to the boil, then reduce the heat to very low and put the lid on. After 4-5 minutes remove from the heat altogether and leave to stand (with lid still on) for around 8-10 minutes.

Remove lid, spoon out and eat.

Note: This is based on using regular basmati rice - not 'easy cook' or pudding/paella/rissotto types. So far it's worked a treat with supermarket own and brand varieties- regardless of their own cooking suggestions - but obviously I cannot guarantee that it will work for you every time or with what you have in the cupboard. Still, anything that saves us from the hell that is Uncle Ben's 2 minute tear and ping pouches has to be worth a go.