Basmati rice is of long grain type, and is the kind that I use most often. I use it mainly when I am making an Indian or Persian meal, and would use a jasmine rice for Thai or Chinese.
I have been cooking Basmati rice by this method for years, it is very difficult to mess up. The pre-soak cuts the cooking time of the rice, and also creates a nice, fluffy, distinct grain of cooked rice.
Hot, fluffy, fresh Basmati - yum!