I have been making rice in a 2 Qt. microwable casscrole dish for 20 years, but I use 1 1/2 cups of long grain rice ( Jasmine).Which is the second best. I do as you say rinse good, but I microwave it for 23 minutes without removing the cover. Also I have the water 1 inch above the rice. An old Vietnamese way of measuring is put your finger in the water to the rice when it is to the fisrt knuckle it si 1 inch. I learned this when I served over there Oh,let stand 5 to 10 minutes but I like to fluff my rice first than let stand.
What a clever little trick.I hated to cook regular rice,because it always turned out mushy and gummy.This way is perfect,the rice is firm and fluffy.Thank you!!
Pure culinary magic. You will be hard pressed to find a more imaginative recipe. Bravo.
This technique worked PERFECT! I cooked mine in a 7 cup casserole on high for 5 mins.,then 8 mins. at 70%, and let it sit for 15 mins. Thanks for posting.
I must admit I did not think this would work out well. Boy was I wrong! This is the best rice I have ever made. It was not sticky at all and was just the perfect texture. I used Jasmine rice. My microwave took 9 1/2 minutes in the second stage to evaporate most of the liquid. Awesome recipe, and this is how I will make rice from now on. Thx so much V'nut!
Awesome! I love this cause you use the microwave and it's easy! Thanks for a great recipe/method!
I have not had much luck cooking rice in the microwave until now. The rice turned out perfect. The timing was on target and it required the full standing time of 10 minutes for the water to be absorbed. A technique I will use again. Thank you for posting.
This is the perfect rice/water ratio, I do add a half teaspoon of salt. This makes a nice fluffy rice!
this is the best little recipe and is so useful. No more stressing about making rice. thanks from the bottom of my heart. -heidi