Measure 1 cup Jasmine Rice into a fine mesh sieve and rinse it with cold water three times to remove excess starch - the water should run clear and not be cloudy. Shake it well to drain the excess water that around the grains from rinsing.
When it stops dripping, transfer them to a saucepan and add 1¼ cups cool water and ¼ teaspoon salt. Bring the pot to a boil, uncovered, over high heat, stirring occasionally.
When the water boils, stir a few more times, then cover with the lid and reduce the heat to its lowest setting. Simmer for 12-15 minutes without lifting the lid. (If your stove runs hot, start checking at 12 minutes)
Check the rice, there should be no water left and the grains should be tender, but firm. If there's still water left or the grains are hard, continue cooking for a few more minutes.
Remove the pot from the heat (with the lid on) and set your timer for 10 minutes to steam the rice. Remove the lid and fluff the grains with a fork.
Notes
To make rice in a rice cooker:
Transfer the rinsed and drained grains to a rice cooker; spread into an even layer.
Add the water (ignore the markings on the appliance) and salt, and press the button to start cooking.
Once the timer is done, let it sit for 5-10 minutes with the lid closed to finish steaming - the rice will reabsorb some of the water back into the grains.