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.
Perfect! I had tried another recipe that instructed cooking the rice uncovered. THAT was a big mistake. This recipe came out just right. I cooked the rice 5 mins., stirred, and cooked for an additional 12 mins. and let it sit for 2 mins. Thanks for posting!
This worked perfectly! I was making Buffalo Chicken Casserole and wanted a quick and easy way to cook the rice which this turned out to be! I used basmati and the cook time was spot-on. I did use cold water without a problem and left out the salt since I was using the rice in a casserole. Thanks for sharing!
Works well for Quinoa as well!
I made this using brown rice and increased the cooking time by 15 minutes (doing it in 5 minute intervals) and amount of water as well. It was a nice way to cook rice but it only shaved 10 minutes off my stove top cooking time. I will use this recipe again but only for small amounts of rice and I will use my old stove top method for larger amounts. Thanks for posting.
This is the best recipe I have found for microwaving rice. Remember to add an ounce or two more water when doing other rices.