Jasmine Rice is one of the great aromatic varieties grown around the world. It is a Thai favorite, and one of my personal favorites as well. The sweet scent of cooked Jasmine rice is wonderful. It is served hot with entrees, or used cold to make quick and delicious fried rice dishes.
I am a fan of rice cookers, it is a small investment that will save time for any devoted rice eater. They produce consistantly cooked rice while you get on with more challenging cooking tasks. If you have rice cooker use it, if not, don't worry you can still use a pan.
Cooking rice on the stove is not that difficult as long as you remember that the rough rule is a ratio of 1 part dry to 2 parts wet. The ratio of water to rice will change as the amount you are making as a batch increases. For each additional cup of rice you cook use 1¾ cups of water.
1 Cup Jasmine rice
2 Cups Water