I was at the supermarket today and noticed that the 2 brand of Jasmine rice that they sold had very different cooking times.  Tesco own brand. 75g rice with 113ml water. Simmer for 20 mins, drain, rinse in boiling water and serve.  Tilda brand. 60g rice in boiling water. Simmer for 10-12 mins, drain, cover, stand for 3 mins and serve.   Is this just a different cooking method (ie the first aims to use exactly the right amount of water so there is am element of steaming, whereas the 2nd uses excess water, and is thus simply boiling) or would it be a reflection of the way the way the rice was processed ? Also, in the first method, what would be the best method to rinse ? E.g. pour it all into a fresh pan of boiling water for a few seconds, pour boiling water into the pan after draining; put it in a sieve and poor boiling water over it, or somthing else?   
Based on your description of being more solid, I think you might actually want palm shortening.  Shortening is 100% fat and doesn't contain any water, making it more solid at room temperature. Palm shortening does look a little closer to butter  A quick google search shows that Amazon does sell palm shortening. 