500 g Thai jasmine rice
1 1/2 – 2 liters Water

Rinse the rice in several changes of water to wash away the starch. Bring the water to the boil in a saucepan and add the rice. Return it to the boil, stirring to break up any clumps that may form. Boil for 3-4 minutes, then strain through a colander. Place the colander over another saucepan of boiling water, making sure that the water level is well below the rice. Take a chopstick and make a few steam holes in the rice by pushing the chopstick through until it meets the colander. Put a saucepan lid over the colander – not touching the rice – and steam for about 15 minutes. Remove the lid shortly before serving and fluff up the rice with a fork.