@Donnatella: Aww. I'm sorry you're having so much trouble. Basmati rice is especially tricky. You were here when I made Texmati, but I usually use Royal brand. You also mentioned the Knorr bouillon, which you did see in my cabinet, but that day I used organic Better Than Bouillon broth base. I think I used 2 tsp. I usually buy Orrington Farms broth base, but it seems to have been discontinued in local stores.
I make the royal rice 3-4 times a week, so I've had a lot of practice. I start with the water, the bouillon, and real butter. I add the rice when the water is starting to get warm. (Directions say to rinse the rice. I never do.) I start it on high heat until it starts to boil. Then I gradually turn down the heat as I continue to stir, but no lower than 5. When the water is just below the rice line, I turn it to low and cover to simmer for 13 minutes.
Good luck with your next batch! If you want to come watch me make it, I will probably serve it Mon/Wed/Fri this week. 4951