Long grain scented jasmine rice is very popular in Asian cooking. The trick is to use less water, so that the rice is really being steamed instead of boiled during the second half of the cooking process. Feel free to use scented rice to lend extra flavor to Chinese fried rice recipes.
Find a good brand of jasmine rice, from Thailand if possible (I use Golden Phoenix).
Rinse the rice once, moving your fingers through the rice, until the water runs pure without any milkiness. Drain.
Place the rice in a pot. Add enough water to cover the rice by 3/4 inch. An easy way to measure the water is to use the knuckle test – the water should come up to the first joint of your knuckle. (For 1 1/2 cups rice, I use just over 1 3/4 cups water).
Bring the rice to a boil, uncovered.
Turn the heat down to the lowest setting. Cover and simmer until the rice is cooked through (about 20 minutes).
Remove the rice from the heat and allow to sit, still covered, for at least 10 minutes.
Fluff with chopsticks or a fork before serving.
The amount of water to add can vary depending on the rice. New crop rice – rice grown in the same year – is not as dry and needs less water.
Cooking jasmine rice in a rice cooker can be tricky. Try reducing the amount of water called for in the rice cooker's directions - even to a 1:1 ratio if necessary.1 1/2 cups jasmine rice gives about 3 1/2 cups cooked rice.
Cold jasmine rice is very good for making fried rice.So you must take care of the water quantity and do according to the instructions.