Wednesday, November 30, 2011
I have a confession. I'm a trained chef and even I have trouble getting rice right cooked on the stove (when I worked in restaurants, we steamed the rice in a big steamer which was nearly foolproof). A rice cooker does ok, but who needs another appliance cluttering up the counter? You have a microwave cluttering up your counter already and it happens to be a great rice cooker. Some people have no choice; a microwave is the only thing they have.
Rice is a staple, so having a good method for cooking it in the microwave would be nice, wouldn't it? There are a lot of bad microwave rice recipes out there. By bad, I mean, recipes that totally trash your microwave. I have done extensive testing of recipes and this one really works without creating a pool of starchy rice water in the bottom of your microwave.
(makes 3 cups, serves 4-6)
1 3/4 cup water or broth
1 cup rice (converted, jasmine, basmati, long-grain)
Place water and rice in a 4 cup microwaveable bowl or measuring cup. Cover with plastic wrap. Microwave on high for 4 minutes. The water should be boiling at this point, but not frothing and going over the sides. Microwave on low (20-30%) power for another 20 minutes. Nearly all the water should be absorbed at the end. Let stand for 5 minutes
On high powered microwaves, 30% is enough to cause boil-overs. Try 30% and if looks like it's going to blow, reduce power to 20%. If it doesn't boil at all in the first minute after you reduced the power, try 40%. The first time you try this, you'll want to keep an eye on it. Unfortunately, given the different power ratings on microwaves (anywhere from 500-1200 watts), it's impossible to give the perfect recipe for every microwave oven.