Place rice in a pot fill with water and stir rice till water is white drain water and refill with clean water stir, drain and refill a few times…this improves the quality
Drain once more and pour in chicken broth. I add a little garlic to it *obsessed garlic lover*
heat till boiling then let simmer, takes about 15-20 minutes
Jasmine rice does not harden when cool so its great for sticking in the fridge. It is a stickier rice than the instant rice and the aromatic flavor mixed with chicken broth was surprisingly delicious. It will likely be cheapest at an Asian market or store.