Rinse the jasmine rice under cold water until the water runs mostly clear. Place the rice into a saucepan with the cold water and a pinch of salt. Bring to a boil, cover and reduce heat to low. Cook for 12 minutes. Turn off the heat and let it steam for 4 minutes. Remove the lid, fluff and set aside.

Cut the broccoli into evenly sized florets. Trim off the woody end of the stem, peel away the tough outer layer (optional), and slice the tender inner stem into thin rounds. Steam all parts over boiling water for 4–5 minutes until just tender and vibrant. Set aside uncovered.

In a small bowl, whisk together soy sauce, honey, minced garlic and ground white pepper until fully combined. Set aside.