This is similar to the way basmati rice is prepared for making biryani. I've only cooked biryani once, and I was nervous about parboiling the rice, then returning it to the pot to steam without any additional water, but by golly, it worked! But on most days, when I cook basmati, I just follow the instructions on the packet itself: wash well, soak 90 min, put just enough water to cover in the rice cooker and press the button. If I'm feeling fancy, I'll put some olive oil and turmeric.
"Thanks for your comment! For the Platinum Indiano 1121 Basmati Sella Rice I used in this recipe, soaking isn't necessary. It's a parboiled variety that cooks beautifully without soaking. However, for other types of basmati rice, soaking is optional but recommended for the best results-which I'll be showing in one of my upcoming videos!"
