*To toast seeds: Place seeds in a small frying pan and toast over a medium heat for 2-3 minutes until lightly browned, shaking the pan regularly.
To cook rice, rinse 1 ½ cups of jasmine rice in running cold water through a sieve. Put rice into a saucepan, add 3 cups of cold water and a little salt. Cover and bring to the boil. Stir. Reduce heat and simmer for 12 minutes. Remove from the heat and allow to stand covered for a further 10 minutes to allow the rice to steam and finish cooking. Fluff with a fork and serve.