Is there a similar make of boiled rice that compares to a brand called Brilliante that does not all stick together when cooked?

[Freddieready]

For years I have bought a brand called Brilliante but it is now getting more difficult to buy here in the UK. Everytime I cook other brands of standard white rice, basmati or long grain I find it sticks together. The cooking method I have always used is 50ml of water per ounce, bring up to a gentle simmer for 10 mins, then take off the heat for 10 minutes. This has always been foolproof when I use "Brilliante". When cooked it is a plump soft individual grain that is just perfect.
I have tried Uncle Ben's and all the supermarket long grain and basmati brands but I wondered of anyone has any suggestions of brands that when cooked will be plump and non stick!

[LondonStone]

Apologies if you’ve tried this already but DH does a great rice with Tilda Pure Basmati (not the microwave packs!) He doesn’t rinse it or do anything special.

Just 1.5x the amount of water to rice, bring to boil and then simmer until water is gone. Fluffs with a fork and it’s perfect every time.

[Namechangeforthis88]

We are currently using supermarket own brand long grain but a few years ago I gave up on adding the right amount of water. I observed that my husband cooked it as if it was pasta and it turned out better, so now I just boil it in plenty of water for however long and drain it. If it's still a bit wet I stick back in the pan on a low heat for about a minute to dry it out.

[dementedpixie]

We also use the lots of water method. Put rice into lots of boiling salted water. Cook until its done then drain it

[justanotherneighinparadise]

We have a microwave rice cooker and use basmati rice and some olive oil. Always comes out perfect.

[Lexilooo]

I buy own brand long grain or basmati (never easy cook) and cook it in lots of water, sieve it when cooked and rinse in boiling water. Never sticks. Can't understand why people struggle so much with rice.

[Georgyporky]

I gave up long ago measuring the quantity of water.
Don't know how true it is, but I was told this method was used in countries where water was in limited supply.
After rinsing in a sieve, then soaking, I throw basmati into a lot of boiling, salted water.
Perfect every time.

[Itisbetter]

Fry cardamom pods with a little bit of oil add rice and twice as much boiling water from the kettle, stick a lid on, boil water away, and leave to steam, fluff with fork.

[WooMaWang]

I cook rice in loads of water. Boil for 10 mins (lid on), drain, return to the pot with the lid on and leave to steam for 10 mins or more. The rice is always fluffy with separate grains. Doesn’t matter what brand.

I use basmati or jasmine rice. I just buy big bags of each.