![]() ![]() For 4 people, you’ll need 1 1/2 cups of raw rice. To cook rice in the microwave, you’ll start with a microwave-safe container, raw rice (like basmati, jasmine, or sushi rice). The secret to microwaving rice is to add the right amount of water. Side by side, you wouldn’t be able to tell the difference between $300 rice cooker or $16 rice cooker. Just don’t tell my husband that, okay? He’ll never let me shop for expensive cookware again. Fluffy, perfectly evenly cooked rice from the microwave. Cooking rice in the microwave tastes exactly the same.Īt first, I was really skeptical that microwaved rice would be able to compete with my rice cooker.īoy was I wrong. The intense heat under the pot will overcook the rice or create burnt, stuck-in-pot rice that difficult to scrape out. There’s very little wiggle room with timing when cooking on stovetop. Once timer goes off, you’ll have to immediately turn off heat. If you’re cooking rice on the stovetop, you’ll need to watch the pot until the water boils, lower the heat, cover the pot, then set the timer. Cooking rice in the microwave means less babysitting. Plus, I have to clean in the narrow crevices of the cooker. My rice cooker has a lid, a plastic gasket ring, a little cup for excess water, and the base. Cooking rice in the microwave means less cleanup.Ĭookers designed for cooking rice in microwave are usually 2-parts: a lid and a base. ![]() These days, I only bring out that appliance when I’m cooking rice for a large group of people.įor family cooking, I use a $16 Nordicware Microwave Rice Cooker or an a CorningWare/Pyrex dish with glass lid. Years ago, I invested in a $300 Zojirushi, the mother of all rice cookers. There’s no need for a stand-alone rice cooker appliance to clutter your pantry. Why cook rice in the microwave? Cooking rice in the microwave is cheaper. Microwave 5 minutes on full power, 15 minutes at 50% power, 5 minute rest. ![]()
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