My rice cooker has a lid, a plastic gasket ring, a little cup for excess water, and the base. Plus, I have to clean in the narrow crevices of the cooker. Cooking rice in the microwave means less babysitting. 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. Once timer goes off, you’ll have to immediately turn off heat.
There’s very little wiggle room with timing when cooking on stovetop. The intense heat under the pot will overcook the rice or create burnt, stuck-in-pot rice that difficult to scrape out. 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. Fluffy, perfectly evenly cooked rice from the microwave. 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. The secret to microwaving rice is to add the right amount of water. To cook rice in the microwave, you’ll start with a microwave-safe container, raw rice (like basmati, jasmine, or sushi rice). For 4 people, you’ll need 1 1/2 cups of raw rice. Microwave 5 minutes high/15 minutes at 50% of power/rest 5 minutes. This will make about 3 cups of cooked rice. Note: brown rice and wild rice have different cooking methods.
#Appbox food hack how to#
Learn how to cook brown rice in the microwave here. Let’s break it down:Īdd the raw rice to your microwave safe container. Pour in some cool water and swish the rice around to wash it. Carefully pour out the water, keeping the rice in the pot. Just tilt the pot – the water will pour out and the rice will stay at bottom. You can even use your hands to cup the rice to prevent it from spilling out as you pour the water out.
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