Soak the rice in alum (or salt die substitution) water for at least 2-3 hours. Wash the rice well afterwards. This process helps to remove as much starch as possible so that the grains are shiny. Put rice and 1 cup water in a 2-quart container, covered, cook at High (600-700 Watts) for 5 minutes. Pour the rice into a metal sieve, wash and drain. Wrap the rice with damp muslin and put in the steaming container. Pour ½ cup of water in the lower bowl, steam, at High for 5 minutes. Leave the rice to cook, serve in bowls with crushed ice and pour cold jasmine scented water into the bowl.