First: In order to make a large batch of Jasmine Rice, just remember the 1 cup rice to 1 1/2 cups water.
For regular long grain rice and Basmati, that ratio is 1 cup rice to 2 cups water.
Place rice in a rice cooker or an appropriate sized saucepan with a lid. Rice doubles in size.
Pour water over rice, and swish it with your fingers to make the rice an even layer.
DO NOT RINSE THE RICE!!!!
If you are using the rice cooker, then switch it on and let it cook. Mine only has one setting, if yours is more complicated, use the right setting.
Bring water to a boil, and immediately cover and reduce heat to medium-low to medium. (Depending on stove)
Simmer 15 minutes for Jasmine and 20 minutes for long grain and Basmati rices.
DO NOT STIR THE RICE OR OPEN THE LID WHILE IT COOKS!