• Rinse the rice in water and drain. Repeat this process 2 more times, until the water runs clearer.

Stovetop Method

• Add the rice and 1 1/3 cups water to a saucepan with a lid. I prefer using a stainless steel saucepan for this. Cover the saucepan and bring the water to boil. This should take only a few minutes.
• Reduce the heat to low, and let the rice simmer for another 9 to 10 minutes, until all the water has been absorbed. I usually use a smaller burner for simmering.
• Turn off the heat, and leave the saucepan covered for about 10 to 15 minutes. Uncover the saucepan and fluff the rice with a fork. The rice is now ready to serve.

Slow Cooker Method

• Coat the slow cooker with cooking spray. This prevents the rice from sticking to the bottom of the pot. This is particularly an issue if your slow cooker pot is made of stoneware like mine.
• Add the jasmine rice and 1 cup + 3 tablespoons of water to the bowl. Set the slow cooker on low and let it cook for about 1 hour and 30 minutes. To ensure that the rice cooks evenly, I like to give the rice a quick stir after an hour.
• Check the rice to make sure it is tender. If you find some grains are a bit tough on the top, you can drizzle a small splash of water on top and flip all the rice over. Let it cook for another 20 minutes or so before serving.

Instant Pot Method

• Use the small measuring cup that comes with the Instant Pot to measure the rice. You want to fill up that small cup twice. (If you lost that small cup, measure 1 1/2 cups of jasmine rice) Rinse the rice with 2 changes of water before adding it to the Instant Pot.
• Add 1 3/4 cups water into the pot. Fasten the lid and press the "Rice" button on the Instant Pot. This will set the Instant Pot to cook on low for 12 minutes.
• Once the rice has finished cooking, let it rest for 15 minutes before opening the lid to serve the rice. The pressure should have released automatically by then. If not, manually release any residual pressure before opening the lid.