While in Rome, the chef Mona Talbott from Chez Panisse and now Talbott & Arding Cheese and Provisions taught me this recipe. No measuring necessary. This is a great technique for any occasion, but especially good for parties or when making a rice salad.
Bring a large pot of water to a rigorous boil. Rinse the rice well (we will be using jasmine). Add the rice to the boiling water and cook it like pasta (it will not stick to the bottom of the pot). Drain in a colander once the rice is al dente or nearly done. It will carry-over cook slightly. Spread out on a sheet tray to cool.