Food

To do a proper one, you need to wash the rice many times, and soak it in cold water overnight. That really is the only trick as far I've experienced, but it does make a difference to the 'fluffiness' of the rice (basmati, obvs). Fry some onions in butter, add whatever pilaf type things you want, add the drained rice, more water or stock (less than you would if cooking un-soaked rice), cover very tightly and bake in a low oven (preferably) or very low hob. When done, cover with a clean tea towel and lid again for ten minutes to absorb some of the steam.

I am from the little known land of Hull, man.

Could a slow cooker, slow cooker with a tagine lid, work?