I have not made this basmati rice recipe yet but when I check the procedures, I think it's just easy to make. Actually, we also have this Filipino version called “puto maya” but with “puto maya,” we soak it first for an hour (so the fancy rice would soften and the salt and sugar would blend well to each grain) in coconut milk and we add little sugar and salt. I haven’t seen basmati rice but we use the fancy rice for our recipe. We cook this by steaming (best way) but we can also cook it like we cook regular rice (ingredients are being mixed already) in a low heat. This is the perfect partner for hot chocolate. Btw, here's the recipe for perfect basmati rice.

"Ingredients for Basic Perfect Basmati Rice
175g basmati rice
750ml water
For two people

Preparation Time: 5 minutes
Cooking Time: 20 minutes

Preparation for Basic Perfect Basmati Rice
Rinse the rice in fresh cold water until the water runs clear.
Put 750ml of water in a pan and bring to the boil.
Add the rice and simmer rapidly, uncovered for 8 minutes. Stir occasionally to stop the rice from sticking.
After 8 minutes drain the rice in a colander or sieve.
Pour a half inch of boiling water (from a kettle) into the pan and place the sieve on the pan, ensuring that it isn’t in contact with the water (this would result in soggy bottomed rice).
Cover the pan and rice with aluminum foil, return to the heat and simmer for 10 minutes after which time, hey presto – perfect basmati rice.
The second part of the process is basically a steaming process which is why the end result is perfectly cooked and not in the slightest bit wet."

Basmati rice has such a wonderful delicate flavor that it deserves to be cooked to perfection.

I always cook rice in my microwave oven and I always get a very good result. It can never catch and burn on the bottom of the pan.

This is the method as described by Lakshman Bandara on infolanka.com;

"If you have a microwave, this is the easiest and least messy way of cooking rice. The following method is for cooking Basmathi rice with a 750W microwave. I think it can be applied without any modification to "White Kekulu" rice.

Method:
Measure and wash the rice as usual way. Put the rice in a glass bowl of adequate size giving allowance for increase in volume of cooked rice. Now add water. Obviously the amount of water needed would depend on the volume of rice. The guide I use is that the total amount of water required equal to the volume of rice + additional 1.5 measures of water.

For example, if you want to cook 2 cups of rice, the volume of water required would be 2 cups + 1.5 cups, which gives you total 3.5 cups of water. For 3 cups of rice you would need 4.5 cups of water and so on.

Then place the glass bowl (with rice in it) in the microwave and cook at full power for 15 minutes. Then cover the bawl with a plate suitable for use in microwave and cook for further 5 minutes at full power.

Your rice is ready to serve."

I found a good recipe for basmati rice from Ina Garten on the Food Network. This recipe can be prepared and cooked in a little over a half an hour.

Ingredients:

1 tablespoon unsalted butter or olive oil
1 yellow onion, chopped
1 cup long grain basmati rice
1 3/4 cups water
1 1/2 teaspoons kosher salt
1/4 cup sliced scallions
1 tablespoon minced fresh parsley

Directions:

Put the butter and onions into a pot and cook on medium heat or until translucent, about 3 minutes. Next, add the rice and toss until all of the rice is coated with the butter. Then add the water and salt. Cover and cook until the water is absorbed and the rice is tender, about 15 to 20 minutes. Turn off the heat and allow to sit covered for 5 to 10 minutes. Add the scallions and parsley, fluff with a fork, and serve.

http://www.foodnetwork.co.uk/content-images/RecipeImages/2008_02_18/R1624.jpg