Cooking and storing rice for a whole week I work long hours and my commute to work is about 2 hours long, when I get home, I basically grab a bite to eat and sleep.

Recently though I have learned to cook a big portion of a meal to last me through the whole week. This way I can eat healthy instead of going to Chicken Zone (my local fried chicken shop).

I have a couple questions with regards to Rice:


How do you cook it perfectly (each and everytime) so that its softness is 'just right' and each grain is not stuck to the other? I use a Gas Cooker/Oven and my rice is Tilda Basmati.
How can I safely store it in the fridge to last a week?


Any help and advice would be greatly appreciated.
Don't put it in the fridge, that makes rice hard. Pack it in individual servings (sandwich or snack sized zipper bags are great for this) and put them in the freezer. When you reheat the rice (microwave or boil in the bag), the rice will be almost as good as freshly made.

See: Safe to wash rice the night before and leave overnight before cooking?

And: Rice gets burnt and watery - Basmati is just the same (should usually be rinsed though).