Sorry no, jasmine rice still has quite a lot of amylose unfortunately. 18% amylose according to the following, and I would definitely stay away from anything more than 1%:
Source:
http://www.sagevfoods.com/MainPages/Rice101/Varieties.htm"Thai Jasmine Rice. Jasmine Rice from Thailand is an aromatic rice with a strong aroma and taste that is unique. The rice looks much like southern long grain rice before and after cooking, but the amylose content is around 18% and so the texture is sticky, much like California medium grain rice. The rice is best consumed after new crop is harvested. The rice hardens in texture and loses aroma with time. There are many varieties being grown in the U.S. in imitation of this unique type of rice. These varieties have improved over the years, but so far no one has matched the unique texture, aroma, and texture of Thai Jasmine." I advise that jasmine rice be avoided unless you are happy on the low (amylose) starch diet .. I am not tolerant of that, even small amounts of amylose upset me.
On the other hand, if you want to take the slow road to being starch free.. well, I did keep eating normal white rice for a while at the beginning in place of other starches. Rice is better tolerated than wheat and that is for certain, but I definitely tolerate glutinous rice far better than all the other rice types. It is the amylopectin that makes it sticky I reckon.
