Each microwave rice cooker has a set of instructions to follow; if you have the cooker but no paper directions, you are not likely to find a specific set of directions even if you search for them online. Generally, you will add a ratio of rice to water, put the lid on and set the microwave timer. However, you may find yourself mopping up rice residue from the boil over. Think about what type of rice you want to make and try these instructions for successful microwave rice.
Microwave Rice Cookers in General
The best policy if you are not familiar with your microwave rice cooker's use is to check it every few minutes to make sure the rice is submersed in the water and absorbing correctly. Lightly stir and replace the cover quickly; continue microwaving up to the recommended time. However, you may find that your rice is ready before that time, so periodically check on it.
Without directions to match the microwave cooker, the initial process becomes one of experimentation, but when you find the perfect time, temperature and ratio of water to rice, write it on a recipe card.
White and Brown Rice
Into the cooker, pour in 2 cups of water; add ½ tsp of salt and 1 tbsp of butter. Put the lid on, set the microwave for four minutes at 100-percent power, and bring to a boil. When the liquid is at a full boil, remove it from the microwave, carefully remove the lid, and slowly stir in a cup of regular white rice. Be careful that the water doesn't boil over. Stir thoroughly, replace the lid, and cook for 15 minutes, 100-percent power. Remove the lid and use a fork to push the rice around. All water should be absorbed and the rice not sticky. Brown rice follows the same instructions, but add 3 cups of water; with arboreal rice, often considered a white rice, use 2-½ cups of water.
This rice is a shorter grain typically used in Asian cooking. It absorbs water more quickly during microwaving. This rice seems sticky because the bran coating on the rice turns glutinous during the boiling process. Microwave 1-1/3 cups of water until boiling, add 1 cup of short grain rice, ½ teaspoon salt, and cook 12 minutes until the rice is soft and sticky. Use for dipping balls or in sushi recipes. Always rinse sushi rice thoroughly before cooking.
This is a rice gruel often served to babies or people with stomach ailments. Use short-grain rice in a ratio of 2-1/2 cups of water to 1 cup of rice. Bring water to a boil and carefully add the rice. Cook at 70-percent power for 20 minutes. Stir to break down the rice grains and continue to microwave for another two minutes. Check and stir. Microwave until all of the water is absorbed and the rice resembles cream of rice cereal. Add more water, ½ cup at a time as needed, if the grains are still not smooth; continue to microwave until the correct texture is reached. Check every two minutes.
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