I cook a fair amount of Indonesian food. For the fried rice, I need nice
separate kernels that are not gummy or sticky. For years I have used
basmati rice which I suspect is fairly old when I get it. Recently I
purchased some NEW Jasmine rice. By NEW I mean recently harvested. The
conventional wisdom is that new rice needs less water, but even when I
halved the water and the rice did not fully cook, it was still gummy. I
rinsed it well before hand.

Is it possible to have nice separate kernels from new Jasmine rice?

Is there a type of rice that would be better than the basmati that I always
buy in a zippered burlap bag?

Thank you,
Ed Warren