Basmati is a variety of long grain rice, famous for its fragrance and delicate flavour. Its name means "the fragrant one" in Hindi, but it can also mean the "soft rice." India is the largest cultivator and exporter of this rice, followed by Pakistan, Nepal and Bangladesh . It is the rice that is normally served in Indian restaurants when plain boiled or pilau rice is ordered.
Basmati rice can be used in any recipe that calls for long grain rice.
Before cooking any type of rice, rinse in a sieve under cold running water, stirring with your hands until the water runs clear. This will remove most of the starch and prevent the grains from sticking together.
If you find the rice is sticky you either have not rinsed it well enough or you are cooking it for far too long.