Originally Posted by Kayelle
It matters not who the manufacturer is, Jasmine rice is Jasmine rice. It's all produced in Thailand, or it's just not Jasmine rice.
The ratio of water to rice depends on if you want a "softer rice" (more water) to a "firmer rice" (less water). I personally prefer a rice that's thoroughly hydrated with 1 part rice to 2 parts water. One can cut down on the water somewhat but I prefer my pasta "el dente", not my rice.
I a two to one ratio of water to rice last night. It came out very good. I had to wash it about five times to get the water clear. With a two to one ratio, the rice was just a bit sticky. Next time, I will cut the water back by a quarter cup and see what happens.
Kayelle, like you, I like my rice completely hydrated, but less sticky than the results I got. I understand that risotto is supposed to be cooked el dente. But I wasn't making risotto. I was making jasmine rice.
Other than a slightly sticky result, the rice was great. The flavor was spot on. Thanks everyone for the help.
Oh, and though shrimp scampy is normally made with pasta, so that the shrimp "sauce" coats the noodles, I simply spooned the pan liquor over the rice before placing the shrimp in a ring around the rice mound on the plate. Steamed and buttered carrots rounded out the flavor. It was a very good meal that my DW enjoyed. Again, thanks.
Seeeeeeya; Chief Longwind of the North