Place the jasmine rice in a mesh sieve and rinse it under cold water for at least 1 minute to remove excess starch.
Transfer the rinsed rice to a large saucepan. Add the butter or ghee and pour in the bone broth.
Bring the mixture to a boil over medium-high heat. Cover the saucepan, reduce the heat to low, and simmer for about 20-23 minutes until the broth is fully absorbed.