Microwave Rice (Perfect Every Time!)
This Microwave Rice recipe makes fluffy, separate grains using a tested-till-perfect, low-mess method that works every time!
Servings: 4
Ingredients
- 1 cup long-grain white rice like jasmine or basmati rice
- 1¾ cups water
- ½ tsp salt optional
- 1 tsp oil or butter optional
Instructions
- Rinse the rice in a fine-mesh strainer under cool water until it runs clear. This removes surface starch and prevents stickiness.
- Transfer to a large, microwave-safe bowl (big enough to allow bubbling without overflow—at least 2.5 quarts).
- Add water, salt, and oil or butter, if using.
- Cover with a microwave-safe lid or plate that’s not airtight (steam needs to escape).
- Microwave on high for 10 minutes. Don’t stir.
- Reduce power to 50% and microwave for 5 more minutes.
- Let sit, covered, for 10 minutes. This step finishes the cooking with gentle steam.
- Fluff with a fork and serve.
Notes
Do not skip the rinsing step at the start. This prevents the rice from sticking together and burning to the bottom of the bowl.
Do not skip the resting time. This is part of the total cook time and if you skip it, the rice will not be cooked through.
Doubling the recipe? Use a bigger bowl, and add 2 extra minutes at 50% power.
Don't halve or otherwise reduce the recipe. I've tried it and the rice is likely to burn without the additional water keeping it moving.
Skip the oil if you prefer. It just helps reduce bubbling out of the bowl and makes the rice a bit silkier.
Nutrition
Calories: 180kcal | Carbohydrates: 38g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 298mg | Potassium: 54mg | Fiber: 1g | Sugar: 0.1g | Calcium: 16mg | Iron: 0.4mg