Perfect steamed rice

Fluffy, fragrant, just steamed rice is the canvas onto which the flavours of almost every meal will be laid. Indonesian rice is hard to find outside of the country so Thai jasmine rice makes the best substitute. It should be cooked until pulen, that is soft with no bite but not soggy. Each grain should be separate, with just enough stickiness to eat with your fingers, should you so fancy. I have come across two cooking methods. The first is to parboil the rice, drain then transfer to