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I got this recipe with the cookbook that came with my first Microwave and I've been using it ever since! The rice comes out perfect every time. No muss, no fuss and can be served in the casserole dish you cooked it in. You can also use this method for brown rice but increase your cooking time a little.
- Using a 2 quart casserole dish with lid, put rice, hot water, butter and salt in dish. Stir. (I put my casserole dish on a plate in the micro as sometimes the water boils over a little. Saves cleanup after).
- Cover, and microwave on high power 5 minutes. Stir with fork (careful watch the steam!)
- Cover and put back in microwave and cook on medium this time for 15 minutes.
- Remove lid (careful again!) and fluff with fork.
- Let stand 2-3 minutes.
If you find your rice is sticky you may want to change to a long grain rice like basmati or jasmine. Japanese sticky rice is intentional because that is how it is eaten in Japan with chopsticks (hashi) and for sushi. If all you have is Japanese sticky rice, put the rice in a microwave safe bowl dry, no water at all. Microwave for 2 to 4 minutes on high depending on the wattage of your microwave. This process converts the starch in the rice kernals so your rice will come out really fluffy. I cook 1 cup of rice to 2 cups water, add salt, margarine and sometimes a little broth and cook as directed. This works for all types of rice. Usually I dry roast my rice in a pan on the stovetop until it is opaque before cooking in water. Converting the starch has made it possible for us as diabetics to still enjoy rice.
This rice was good, but it could stand for some improvements! My rice was sticky, so I would wash it first to get some of the starch off. 2) the rice was a tad undercooked, so I would cook the rice for another 3 minutes, then rest for 2. 3) the cooking time was actually more with this method than stove top cooking, so you are not saving any real time. I used beef broth and a couple dashes of hot pepper sauce which gave it a nice flavour. This was fun to try, but I don't know if I would come back to this one again
First, thank you for your contribution. It works well for me with white rice. I did make some revisions, though, when I make whole grain brown rice.<br/><br/>1) For the 15 minutes in step three, I bump the microwave from 50% to 70%.<br/><br/>2) I use vegetable stock in place of the water.<br/><br/>3) I add a splash of balsamic vinegar because I think it goes well with brown rice. (Actually, I think is goes well with SO many things...)<br/><br/>Thanks for sharing.