What's the proper ratio of water to jasmine rice in traditional stovetop method?
I have tried 1.5 parts water to 1 part rice, and for my taste the rice still is on the mushy side. Recommendations? I am using the typical stovetop method: rice and water together, cover, bring to boil, reduce to low for 20 mins or so. And please don't tell me to buy a rice cooker. I'm in an NYC apartment kitchen!