I have this problem just about all the time when I cook rice in a saucepan on the stovetop. I'm not sure there's any way to avoid it. If I add enough water to keep the rice from sticking, the rice ends up watery and soupy. But you could do that and then strain the extra water off (I've done this when I accidently added too much water and it works fine).
I cook all my rice in the oven now and I never have any problems with the rice sticking to the pan. I bring the rice and the water to a boil on the stovetop, then pour it all into a casserole dish, cover it, and stick it in the oven at 400 degrees for 45 min or so. You can just put it in the oven and forget about it; you don't need to stir it or anything. I haven't tried jade rice, but I've done this with white rice, brown rice, red rice, rice blends, and wild rice. Can't imagine why it wouldn't work with jade rice too.
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