Servings: Per person

1 to 2 tbsp sunflower oil (or coconut oil) for the whole saucepan 1 to 2 tbsp sunflower oil (or coconut oil) for the whole saucepan
Basmati rice, ca 60-100 ml per person Basmati rice, ca 60 to 100 ml per person
1.5 to 2 times the amount of water compared to the rice (see steps) 1.5 to 2 times the amount of water compared to the rice (see steps)
Salt to taste Salt to taste

Put the oil into a suitable sauce pan with lid (depends on the amount of rice you have) and heat it up on a medium to hot temperature.
Pour in the rice and mix it with the hot oil, so that it warms up too. Some people even like to fry it a little at this stage.
Now add the water into the hot sauce pan (the smaller the amount of rice, the more water, for example -
1 serving - 60 ml rice + 120 ml water - or 100 ml rice + 200 ml water (small amount, double the water)
2 servings - 120 ml rice + 200 ml water - or 200 ml rice + 300 ml water (up to 180 ml I recommend the water ratio is still somewhat higher than 1:1.5)
3 servings - 180 ml rice + 270 ml water - or 300 ml rice + 450 ml water
4 servings - 240 ml rice + 360 ml water - or 400 ml rice + 600 ml water
Add a little salt to taste.
Close the sauce pan with the lid and make sure the cooker is set to maximum heat (on induction you might want to stay a little below that).
Watch the saucepan to find out when the water starts boiling (steam will start to come out at the edges of the lid) and then turn the temperature to the lowest possible setting (on induction a setting of 2 or 3 works well). While this works well with reactive gas, Induction and Ceran hobs, on an ELECTRIC hob you might have to put the sauce pan onto a different ring on low heat (otherwise the water will continue to boil over and evaporate too quickly).
Now let the rice simmer for 15 minutes.
Important: do not lift the lid at all until the rice is completely cooked.
After 15 minutes the rice should be cooked and all of the water should have disappeared. If this is not the case carefully simmer for another three to five minutes.
Once done the rice usually benefits from another five minutes of staying in the closed sauce pan, off the heat. If the other food should not be ready yet, the rice can easily sit for up to 15 to 30 minutes in the closed sauce pan, it will still be hot.
The rice is ready to be served.

You can also add some spices (e.g. cinnamon sticks, cumin, coriander) to the oil at the beginning and some vegetables (peas) and nuts (e.g. cashew nuts), this way you'd get Pilau Rice.  You can also add some spices (e.g. cinnamon sticks, cumin, coriander) to the oil at the beginning and some vegetables (peas) and nuts (e.g. cashew nuts), this way you'd get Pilau Rice.
Some people like to have the rice slightly burned at the bottom of the sauce pan, just add a few minutes to the cooking time if you want that.  Some people like to have the rice slightly burned at the bottom of the sauce pan, just add a few minutes to the cooking time if you want that.