Whenever I make basmati rice in my rice cooker, it always comes out sticky and clumps together. It never comes out light and fluffy like it is at a Persian or Indian restaurant. It's probably because I'm used to making short grain rice for Chinese food by just adding water and the same technique doesn't work for long grain rice.
So does anyone have some tips of how to make my Basmati rice come out properly? Do I need to add some oil? Maybe change the amount of water used?