HOW TO COOK JASMINE RICE

Use Long Grain Or Jasmine Rice

The Smaller The Grains Are The More Likely It Will Turn To A Kettle Of Mush. Long Grain Gives More Room For Absorption.
Use 11/2 Cups Of Water For Every Cup Of Rice
For Every One Cup Of Rice:
Use 11/2 Tablespoons Of Butter Or Marg. melted
11/2 Teaspoons Of Salt
1 Teaspoon Cumin

Always rise your rice good. Coat your rice in butter before cooking it. Pour the butter over the rice and gently stir until it is distributed. This helps if from sticking to the bottom of your kettle. Cook the rice first before you let it absorb. Add the water and spices and bring to a medium heat and let boil. Cover and let cook for only 12 minutes. Stir ever now and then to make sure it is not sticking to the bottom of the kettle. Recover after stirring. When the 12 minutes is up remove from the heat and keep covered. Let it set for 30 minutes covered and don't uncover. After 30 minutes uncover, fluff and eat.