Prep 5 mins
Cook 20 mins
Found this recipe on a bag of Basmati Rice from Sams and I feel like a genius! I am not even that crazy about rice but I can stuff this stuff down! I have made it several times now (had to before I posted it, would have been afraid not to!). What I like most about it is it turns out the same EVERY time. Takes the stress out of it!
- Rinse measured rice 1 to 2 times to remove starch. I use a strainer.
- Place measured rice, water, oil, and salt in a microwaveable casserole dish (make it a big one so it does not boil over) cover with lid or plastic wrap allowing a little steam to release.
- Microwave on high for 10 minutes. Stir and recover. Then microwave on defrost setting for 9-10 minutes (If you have to enter a weight my microwave hits 9 minutes at 1.2 lbs.
- Fluff with a fork before serving.
I love cooking rice in the microwave after acquired several recipes from the Zaar and this is one of them. I had been looking and rice cookers and steamers and trying to decide what size and brand to buy. But I have a newer microwave with sensor cooking and now I can cook rice to perfection, I just needed the measurements for liquid and rice. Thanks to you and other Zaar members I can cook 1/2 cup dry rice and have fresh cooked rice every time.
I used jasmine rice and skipped the oil. This worked ok, it's not my favorite way to cook rice, as it tend to boil over and cook as evenly as just using a pot on the stove. Made for PAC Spring '08
Worked great! I used basmati and a 2 1/2 quart covered casserole. Rice was perfectly cooked with little effort and without heating up the stove. I normally use a rice cooker and the result with this recipe was just as good. Thanks for sharing the method! Made for PAC Fall 2007.