Jasmine rice is a long-grain, aromatic rice, much like basmati, but less expensive. It is the rice you are usually served in Thai restaurants.
It is usually sold as a white rice, but in some stores the brown is also available.
The grains tend to clump together more than those of basmati do, so it is an easier rice to eat with chopsticks.
In cooking jasmine rice, the ideal method is to steam it more than to boil it.
If you don’t have a rice steamer, try the following: rinse 1 cup (8 oz / 200 g) of jasmine rice 2 to 3 times in running water. Move your fingers through it so that the water rinses it all. When the water passing through the rice is clear, then stop rinsing and drain the rice. Turn into a pot, add 1 1/4 cups (10 oz / 300 ml) of cold water, let stand for 5 minutes. Bring to a boil, let it boil for about 2 minutes, then cover, lower heat to a simmer, and cook for 20 minutes without lifting the cover. Then remove from heat, let sit for 5 minutes covered, then fluff with a fork.
Jasmine rice in pressure cooker
Take rice, rinse in a strainer, drain rice, and proceed with the following directions:
1 cup (8 oz / 200 g) uncooked, rinsed jasmine rice, 1 1/4 cups (10 oz / 300 ml) water, 1/4 teaspoon salt.
Bring pressure cooker to high pressure. Cook on high for 1 minute whether stovetop or electric machine. Natural release. Fluff rice with a fork.
1 cup uncooked = 8 oz / 200 g