Be sure to buy real Jasmine, long grain rice. None of that fake-out stuff from the national brands. Most supermarkets these days have excellent so-called ethnic aisles.
Are you ready for this?
For every cup of rice, add the same amount of water, plus 1/2 cup (for evaporation).
The secret to cooking perfect rice is low, low heat.
Put the pot (non-stick, regular pot, doesn't matter), over a low burner or fire. If you're on an electric stove, no more than a 3. For gas, very low flame. Cook with the lid on.
Try not to peek; if you must, listen for the water bubbling. When the bubbling sound stops, you can peek. If it looks dry, turn off the electric burner and leave the pot lidded and let it rest.
This resting period is KEY. It dries out the rice while steaming it at the same time. The result is rice that doesn't stick to the pot, even if you're not using a non-stick pot. (I almost never use non-stick cookware...Teflon is not among my favourite ingredients.)
This is so good, I've been known to eat it on its own or with a drizzle of syrupy, dark mushroom soy sauce.
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