Jasmine Rice, is a lower Glycemic variety of rice, commonly use on middle eastern cuisine, With a fragrant aroma to the Jasmine flower, that is were it takes its name from. This rice is some what sticky, but if wash really nice before using and if cooking it with the pilaf method (when you brown the rice with the oil for a little time before adding the liquid), it will be a nice fluffy rice that the grains will be not that sticky, but specially not mush.
To spot a good jasmine rice, look for a fine elongated white rice, with a pearled white color, and full in aroma. Follow this rice to water ratios:
1 Cup Rice- 2 Cups Water
2 Cups Rice- 3 Cups Water
3 Cups Rice- 4 Cups Water
I usually use the cheapest white long grain, for my daily cooking; and I always double the amount of water; with Jasmine on the other hand, I use those ratios but i am always alert to add water, if you need too add water, remember to ad little at the time and the water needs to be hot.
Here is a quick how to :
3 Cups of Jasmine Rice, wash thoroughly, about three times, each time rub the rice between your hands.
A heavy bottom 5 quart pot
Add about 2 Tblsp of Canola Oil to the pot, heat and incorporate the rice, some garlic about 1 tbsp fresh minced or 1 tsp of a granulated garlic, quickly stir frying the rice, to coat all the grains of rice, add about a tsp of salt and incorporate 4 cups of water.
Cover and cook on medium-high for about 10 minute, Check, if you need to add a bit more of water, cover again and lower the temperature to medium-low for another 5 minute.
Check again, and if done keep covered for 5 minutes, if not, just lower the temperature to very low and dry rice for 5 more minutes.
If you are to buy a rice maker, I recommend you the Aroma Brand, is the brand i use; usually I do the stir frying over the stove, and then transfer the pot to its place and click the correct settings.
Serve your rices with all your favorite dishes, and if you are busy try this !!! rice portion, Over easy eggs and Fried Banana.