Re: You call that a cheat ?
Surely that rice thing is too much effort? And takes just as long as doing it on the hob with more to do.
1. Measure 1 cup of basmati rice per person (half a tea mug) and put in decent sized sieve. Wash under cold tap for a minute to get rid of some starch. You can skip this step if you don't care about the rice sticking together (which I mostly don't - especially when drunk). Different batches of rice are differently starchy. My current bag is really sticky and needs it - the last one didn't really.
2. Bung this rice in non stick saucepan with tight-fitting lid. It doesn't need to be non-stick, it's just zero effort to wash up afterwards.
3. Add a bit of salt to taste.
4. Add 2 cups (1 full tea mug) of cold water per person (i.e. double the volume of the rice you added).
5. Time saver - boil most of the water in the kettle first.
6. Bring to the boil on a decently high heat. Once it's starting to boil, bung on the lid, turn down the heat to a low simmer and set a timer for 15 minutes. It's pretty much unfailingly perfect at 15 - but batches of rice do vary by a minute - some need a tiny bit longer. All the water will have gone into the rice and you'll have dry, fluffy perfection ready to dish up.
If you've pre-boiled the water this is basically 1 minute of measuring and filling your saucepan, two minutes of waiting for it to boil and then 5 seconds to set the oven-timer for 15 minutes and turn down the gas to its lowest simmer.
You can do rice in less than half the time if you keep it topped up with boiling water and run it on really high heat - but you have to do a lot of stirring and watch it like a hawk so you don't burn it to the bottom of the pan.