Stovetop jasmine rice

Rinse the rice in cold water, swishing by hand, and pour off the cloudy water; repeat once for plain rice, four or five times until clear for fried rice.

Drain as much water as possible, pouring through a sieve, so it does not upset the water ratio.

Add water at about one part rice to one and a quarter parts water; less for new crop rice; add more at the end if dry.

Variation: for fried rice, use one part rice to one part water so the rice starts drier.

Bring to a simmer over high heat if in a hurry, or medium heat to avoid boiling over.

Turn the heat as low as it goes while keeping gentle bubbles; cook 15 to 20 minutes, so a dry pot is slow to burn.

When nothing is bubbling, push the rice aside with a rubber spatula to check the bottom; if still wet, pat it back and keep cooking until the bottom is dry.

Taste, then fluff the rice so it is not compact.

Variation: boil the rice in plenty of water like pasta, drain in a colander and let it dry off.