STEAMED JASMINE RICE
2 cups jasmine rice 3 cups water
Rinse rice in a sieve under cold water until water runs clear; drain well. Bring rice and the water to the boil in a large heavy-based saucepan. Cover with a tight-fitting lid; cook over very low heat for 10 minutes or until tender. Stand, covered, for 10 minutes, then fluff grains with a fork.