Variations in cooking method for Jasmine rice I was at the supermarket today and noticed that the 2 brand of Jasmine rice that they sold had very different cooking times.

Tesco own brand. 75g rice with 113ml water. Simmer for 20 mins, drain, rinse in boiling water and serve.

Tilda brand. 60g rice in boiling water. Simmer for 10-12 mins, drain, cover, stand for 3 mins and serve.


Is this just a different cooking method (ie the first aims to use exactly the right amount of water so there is am element of steaming, whereas the 2nd uses excess water, and is thus simply boiling) or would it be a reflection of the way the way the rice was processed ?
Also, in the first method, what would be the best method to rinse ? E.g. pour it all into a fresh pan of boiling water for a few seconds, pour boiling water into the pan after draining; put it in a sieve and poor boiling water over it, or somthing else?
Yes, those are two boiling methods.
One is using &quot;right&quot; amount of water that get absorbed by rice (that indicate rice being dobe)  and second one is using excess amount of water. Both methods are valid although first one is much more water savvy.
But I have no idea why (and how) rinse cooked rice with boiling water. It's similar advice to using pasta water to help the sauce stick but properly cooked rice have enough surface on itself.