Classic Steamed Rice

photo by PaulaG photo by PaulaG
photo by PaulaG
photo by Elly in Canada photo by Elly in Canada
Ready In:




  • Rinse rice well.
  • Combine with water and salt, if using, in a 8 cup microwaveable casserole.
  • Cover and microwave at high for 5 minutes, then at medium for 8 to 12 minutes or until most of water is absorbed.
  • Let stand covered, 5 to 10 minutes to absorb remaining liquid.

Questions & Replies

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  1. Tom232
    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.
  2. Mona1397
    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!!
  3. Michael Williams
    Pure culinary magic. You will be hard pressed to find a more imaginative recipe. Bravo.
  4. Lucky in Bayview
    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.
  5. mums the word
    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!


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