Microwave Rice
Updated Feb. 27, 2023
- Total Time
- 20 to 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup long-grain white rice (such as basmati or jasmine; see Tip)
Nutritional analysis per serving (4 servings)
176 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 39 grams carbohydrates; 3 grams protein; 0 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rinse the rice: Add the rice to a sieve and run water over it while swishing it around with your hands. Do this until the water below the sieve looks clear, a few minutes. Drain well. Alternatively, place the rice into a large bowl, add water to cover it, swish the rice around a few times with your hands and drain it out. Do this 3 to 4 times, until the water you drain runs clear. If the rice isn't thoroughly rinsed, it may clump.
- Step 2
Transfer the rinsed rice to a large (2½- to 3-quart) microwave-safe bowl and add 2 cups of room-temperature water. Microwave, uncovered, on full power for 15 to 25 minutes. If you have a powerful microwave (1000 to 1200 watts), start with 15 minutes. If you have a less powerful microwave (700 to 900 watts), start at around 20 minutes. The rice will be done when the grains are poking up like grass and are tender and the water is fully absorbed; the grains shouldn’t look wet or mushy. If the rice isn’t done, keep microwaving it in 1- to 2-minute increments. After the rice is cooked, let it rest, undisturbed, in the closed microwave for another 5 minutes, then fluff it with a fork or rice paddle. (Some condensation may collect in the interior of the microwave but can be easily wiped dry.)
- You also can use this technique for brown rice. Follow the instructions above, using 2½ cups water for 1 cup long-grain brown rice and cook for 20 to 30 minutes.
Private Notes
Comments
How would this recipe be different if I use whole grain brown rice?
For fluffy rice, my Larousse cookbook from several decades ago said to cook rice like pasta, i.e., add to boiling salted water, cook until done, drain, add butter & serve. The rice never burns, you don’t need to time it. it cooks in much less time than regular stove top methods and you can add vegetables like broccoli and asparagus to the boiling water for a quick side dish. Faster than using this microwave method.
It did NOT say to double the water you’d use for the stovetop method. It said to use twice as much water as rice: 1 cup rice to 2 cups water.
My water tends to spill out from the bowl. Any idea why?
I CANNOT believe this that cooking columns, shows, etc. are still devoting time and space with tips on how to cook rice. Folks, there is this amazing device known as a rice cooker. I got got my first one, a Panasonic (that’s how long ago it was) when I lived in Japan. It still works (love Japanese quality!) but now I’ve upgraded to a Zojirushi. Any rice cooker eliminates guesswork and the rice is perfect every time. Some rice cookers keep rice warm for a considerable amount of time. There are other foods to fuss over…. Rice needn’t be one of them.
I cook a premixed long grain and wild rice combination. I use a half cup of rice, and a full cup of water - plus a few tbsps. Takes 13 minutes (1000 watt). I like that I can leave the timing to the oven. The rice doesn't seem to suffer if I'm not there to pull it out right away. I place a glass bowl with a lid on a dinner plate, with a paper towel in-between to catch any water 'boil-over'. Going to try it without the lid and see if that helps. I rinse and soak the rice before cooking.