lot’s of pasta recipes for rice here!
if you don’t use a cooker and for a different, fluffy and rich gorgeous texture - here is what I like to do with basmati (I use no measures, I suppose that’s why it works well):
heat up a pan, add some oil, fry the rice (Stir Constantly) just only until white opacity and take care not to burn it, poor boiling hot water (lots of steam here, you will feel like a proper chef at this point) so it covers it and is about an inch on top for a medium deep pan and rice for about 3 portions, then put salt, stir, lower heat to absolute min best on gas (from this point on don’t stir any more until rice is cooked), cover very well with a good lid, check after 6-8 mins water should be about level with rice, make holes with the handle of your wooden spoon across the whole terrain so it starts to steam through them, cover and monitor until water has almost evaporated - serve immediately! enjoy