I use parboiled Blue Ribbon Long Grain Rice from Costco.
Parboiled rice is "par"-tially "boiled" (i.e. partially cooked rice). In other words parboiling means precooking of rice within the husk. Paddy is first hydrated, then heated to cook the rice and finally dried. The starches in parboiled rice become gelatinized, making it harder and glassier than other rice. Parboiled rice takes less time to cook, and the cooked rice is firmer and less sticky (Source: Wikipedia).
How to Cook Rice (2-3 servings)
1. Rinse. Take 1 cup of rice and put it in a large bowl. Fill the bowl with cold water. Use your hand to swirl the rice around vigorously to release the starch. Then drain it. Repeat this 5-6 more times, swirling in fresh cold water, then draining in it. After several times, the water should be almost clear.
2. Put the rice back in the bowl and fill it with cold water. Let sit for 30-60 minutes.
3. To cook the rice, drain it well and put it in a medium-sized saucepan. Add 1 1/2 cups of water and bring it to a boil.
4. Reduce the heat to low, then let it cook for 18 minutes. Avoid removing the lid during that time. Turn off the heat and let sit for 10 minutes with the lid on.
5. Remove the lid and stir the rice with a spoon to fluff it up.
How to Make Perfect Asian Rice. David Lebovitz.
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Image source: Parboiled rice. Wikipedia, GNU Free Documentation License, Luigi Chiesa.