i do almost exclusively jasmine (i can’t find basmati at the discount grocer i use and it’s close enough) and 1.5:1 is right for jasmine. add a T of fat (we like olive oil) and 1/2 t of salt per C of rice and you’ll get a great result.

i’ve been trying to figure out a good garlic rice, and so far i’ve just been adding a bulb’s worth of garlic cloves, sliced. it’s not garlicky enough. i have also tried sauteing the garlic in butter and using the butter for the fat, then adding the garlic cloves. it’s better, but i am lazier than that. I’ll figure it out one of these days