Steaming Rice In The Microwave: A Quick Guide

Cooking rice in the microwave is faster, easier, and less messy than using a stovetop or rice cooker. Here's a simple guide on how to steam-cook rice in the microwave:

Ingredients:

- 1 cup of white rice (basmati, jasmine, or sushi rice)

- 1.5 cups of water

- Salt and pepper to taste

- Butter or oil (optional)

Steps:

1. Rinse the rice in a fine-mesh strainer with cool running water. Stir gently with your hand until the water runs clear, then shake the strainer to remove excess water.

2. Alternatively, rinse the rice in the microwave-safe dish you'll be cooking it in. Add water, swish with your hand, and pour out the water. Repeat 2-3 times.

3. Add the rice and water to the microwave-safe dish. You can also add a pinch of salt and/or 1 teaspoon of oil or butter for extra flavor.

4. Microwave on High for 8-10 minutes, uncovered. Place a plate underneath to catch any overflow.

5. Cover the dish and microwave on High for another 4 minutes.

6. Let the rice rest, covered, for 5-6 minutes. Fluff with a fork and serve.

7. If the rice is not done, cover and microwave for another minute on High.

Tips:

- For brown rice, use 3 cups of water for 1 cup of uncooked rice. Reduce the power to 50% or Medium, cover, and microwave for about 20 minutes.

- For extra flavor, use chicken or vegetable broth instead of water.

- To reheat rice, add 1 tablespoon of water per cup of rice to a microwave-safe bowl, cover, and microwave on High for 2-3 minutes.

Use a microwave-safe bowl with a lid

Cooking rice in the microwave is a convenient and easy way to prepare rice. Here is a detailed guide on how to use a microwave-safe bowl with a lid to steam cooked rice in the microwave:

Choosing the Right Bowl and Lid

• Use a microwave-safe bowl: Look for bowls made of glass, ceramic, or plastic that are specifically designed for microwave use. Avoid metal bowls as they can cause arcing and damage your microwave.
• Ensure the bowl has a tight-fitting lid: A snug lid helps prevent water from evaporating too quickly and keeps the steam inside, which is essential for cooking the rice evenly.
• Consider using a glass bowl with a vented lid: Some microwave-safe bowls have built-in vents that allow steam to escape, preventing boil-overs. If your bowl doesn't have vents, you can create a makeshift vent by slightly lifting the lid or covering the bowl with plastic wrap and piercing a few holes in it.

Preparing the Rice

• Rinsing the rice: Rinsing the rice before cooking helps remove excess starch, resulting in fluffier, less sticky rice. Place the rice in a fine-mesh strainer and rinse it under cold running water, agitating it with your hands. Repeat this process a few times until the water runs clear.
• Rice-to-water ratio: The ideal ratio for cooking rice in the microwave is 1 cup of rice to 2 cups of water. You can use a standard measuring cup or a regular kitchen teacup for this measurement.
• Adding salt: You can add salt to the rice according to your taste preferences. Half a teaspoon of salt is a good starting point, but you can adjust the amount to suit your palate.

Cooking the Rice in the Microwave

• Combine rice and water: Place the rinsed rice and measured water in your microwave-safe bowl. Give it a quick stir to ensure the rice is evenly distributed.
• Microwave on high for 8-10 minutes: Place the bowl in the microwave without the lid and cook on high power for 8-10 minutes. The cooking time may vary depending on the wattage of your microwave, so keep an eye on it.
• Check for steam holes: After the initial cooking time, carefully remove the bowl from the microwave. You should see small holes in the rice where steam has escaped, and most of the water should be absorbed. If not, return the bowl to the microwave and cook in 1-minute increments until steam holes appear.
• Cover and microwave for an additional 3-4 minutes: Once you see steam holes, cover the bowl with a microwave-safe lid or plastic wrap. Microwave the rice on high for another 3-4 minutes. If using plastic wrap, pierce it a few times to create steam vents.
• Let the rice rest: After the final cooking time, remove the bowl from the microwave and let the rice rest, still covered, for about 5 minutes. This resting period allows the rice to finish cooking and absorb any remaining moisture, resulting in fluffier rice.
• Fluff the rice: After the resting period, remove the lid and fluff the rice with a fork. Your rice should be light, fluffy, and perfectly cooked. If it still seems a bit crunchy, you can microwave it for an additional minute or two, checking at short intervals to avoid overcooking.

Tips for Success

• Use good quality rice: Opt for long-grain rice varieties such as basmati, jasmine, or regular long-grain rice. Avoid instant or quick-cooking rice, as these are not suitable for this cooking method.
• Adjust cooking times for different microwaves: The cooking times provided are based on a standard microwave with a wattage of around 900-1000 watts. If your microwave has a higher or lower wattage, you may need to adjust the cooking times slightly.
• Avoid overfilling the bowl: Make sure your bowl has enough capacity to accommodate the rice and water without spilling over. A 2-quart bowl or an 8-cup glass measuring cup is usually sufficient.
• Avoid using metal lids or containers: Metal objects can cause arcing and damage your microwave. Always use microwave-safe glass, ceramic, or plastic containers and lids.
• Store and reheat leftover rice: Cooked rice can be stored in the refrigerator for up to 4 days or frozen for up to 6 months. To reheat, place the rice in a covered container and microwave in short bursts until piping hot.

Rinse the rice

Rinsing the rice is an important step in the rice-making process. It's a "raw" ingredient, so it's important to wash it and get rid of any dirt, dust, bugs, or excess starch that coats the rice. Rinsing the rice will ensure that you have fluffy, non-sticky rice.

To rinse the rice, put it in a fine-mesh strainer and set it over a large bowl. Set both in the sink and run cold water over the rice, using your hands to stir and agitate it. The water will initially look milky white, but as you continue to rinse the rice, the water should turn clearer. Repeat this process 3 to 5 times.

If you're cooking a small amount of rice, such as 1/2 a cup, you might need to add a little extra water to the rice as it cooks. This is because the steam will vent out of the microwave more quickly, so adding a little extra water will ensure the rice cooks through perfectly.

If you're using a microwave rice cooker, you don't need to cover the rice while it's cooking. However, if you're using a glass bowl, you should cover it with a microwave-safe lid, plate, or plastic wrap. If you're using plastic wrap, pierce it a few times with a paring knife to make vent holes for steam.

Add water and salt

The ratio of rice to water is 1:2 (ie 1 cup of rice and 2 cups of cold water). It doesn't matter whether you use a measuring cup or a normal kitchen teacup. Just use the same cup for measuring both the rice and the water. One cup of dried uncooked rice will yield 3 cups of cooked rice.

Measure the rice into your container and add the water and salt.

You can adjust the amount of salt according to your taste. If you are using salted butter later, you may want to reduce the amount of salt.

If you are using a rice cooker, follow the instructions that came with it. If you are using a bowl, make sure it is microwave-safe and has a tight-fitting lid.

Microwave on high for 8 minutes

Microwaving rice is a quick and convenient way to cook rice. It is also cheaper than using a rice cooker. You can use a microwave-safe bowl with a lid, such as a Pyrex or CorningWare dish with a glass lid.

The secret to microwaving rice is to add the right amount of water. Too much water will result in soggy rice, while too little water will leave the rice dry. The ideal ratio is 1-1/2 cups of raw rice to 2-1/4 cups of water.

To cook rice in the microwave, start by adding the raw rice to a microwave-safe container. For 4 people, you will need 1 1/2 cups of raw rice. Rinse the rice by filling the pot with water and swishing the rice around with your hands. Carefully pour out the water, keeping the rice in the pot. Repeat this process three more times, until the water is only slightly cloudy.

Next, add 2 1/4 cups of water to the rice. Put the lid on the container and microwave for 5 minutes on high. Then, microwave for 15 minutes at 50% power and let the rice rest for 5 minutes without opening the lid.

You now have perfectly cooked rice!

Stir and cook for 3 minutes

After 8 minutes, take the rice out of the microwave and give it a stir. It should still be wet.

Replace the lid and return the dish to the microwave. Cook on high for another 3 minutes or until the water has all been absorbed and the rice is dry.

If you are using a Pyrex dish with a lid, make sure the lid fits snugly. If the lid is loose, the water will seep out during cooking, and your rice won't cook properly.

If all the water has been absorbed and the rice is not completely cooked, you can add 1 or 2 tablespoons of water, stir, and cook for 1 minute longer.

This recipe has been tested in a 900W microwave. Different wattages of microwaves may produce different results. You may have to adjust the timing slightly to compensate.

Frequently asked questions