Jasmine Rice (Pasta Method)

Boil in a large pot, 3-4 quarts of water.

Rinse the rice very well, about 3-4 times until the water runs almost clear.

• This removes surface starch and surface arsenic.

Add the rice to the boiling water and stir once to prevent clumping.

Boil uncovered for 7-8 minutes. Taste at 7 minutes. The rice should be mostly cooked but still have a little bite - not mushy.

Drain immediately using a fine mesh strainer. Shake off excess water.

Put the drained rice back in the warm pot, off heat, covered with a lid or clean towel and let steam for 5-10 minutes.

• This finishes the cooking and keeps the grains fluffy.