Rinse the Jasmine rice thoroughly under cold water until the water runs clear.
2
In a large pot, combine the rinsed Jasmine rice and Water. Bring to a rolling boil over high heat.
3
Once boiling, reduce the heat to low, cover the pot partially, and simmer for 40 minutes, stirring occasionally to prevent sticking. The rice grains should be cooked but still largely intact, suspended in a clear, soupy broth.
