It isn't. Different types of rice have their own uses and you happen to like jasmine.
For example, it would not be good for a risotto, which was invented to make use of the starchier rices that are grown in Italy - arborio, carnaroli and vialone nano. A properly made risotto is an oozy rice porridge that gets that way from a lot of stirring. Use one of these kinds of rice, starch leaks out as you stir and you get that lovely gloopy ooze. But if you want fluffy rice with separate grains, don't use Italian rice, you want one of the long-grain rices such as jasmine or basmati.