Microwave white rice by simmering rinsed rice and water in a covered, microwave-safe bowl, then letting it stand so the grains finish absorbing moisture. For one cup of long-grain white rice in a 1,000-watt microwave, plan on about 20 minutes of cooking followed by a five-minute rest; the method is simple, hands-off, and easy to scale.
Ingredients
- 1 cup (185 g) long-grain white rice
- 1 3/4 cups (415 ml) water
- 1/4 teaspoon (1.5 g) fine salt, or to taste
- 1 teaspoon (5 g) unsalted butter or neutral oil, optional
Instructions
- Rinse and drain the rice. Put the rice in a fine-mesh strainer and rinse under cool running water, moving the grains gently with your fingers, until the water runs mostly clear. This usually takes about one to two minutes. Let it drain well; extra rinse water can change the amount of liquid in the bowl. Rinsing removes loose surface starch, which helps keep the cooked grains from clumping together.
- Combine in a roomy bowl. Transfer the drained rice to a microwave-safe bowl that holds at least 2 1/2 quarts (2.4 L), since the water bubbles up as it heats. Add the measured water, salt, and optional butter or oil. Stir once to distribute the salt. Do not use a narrow cup or small bowl: a generous bowl reduces the chance of boil-over and leaves room for the grains to expand.
- Heat on high. Microwave the bowl uncovered on high for 5 minutes in a 1,000-watt microwave. The water should be bubbling actively around the rice by the end of this stage. If it is not bubbling, heat in one-minute bursts until it does; the exact time depends on your microwave and the starting temperature of the water. Keep the bowl in the center of the turntable.
- Cook at half power. Carefully remove the bowl if needed and cover it with a microwave-safe lid set slightly ajar, or a microwave-safe plate that leaves a small vent. Avoid a tightly sealed cover, because steam needs a way to escape. Microwave at 50 percent power for 15 minutes. If your appliance does not offer a 50-percent setting, choose medium power. The rice should absorb most of the water and look tender, with little or no liquid pooled at the bottom.
- Check and rest. Use oven mitts to take off the cover, directing steam away from your face and hands. Taste a few grains from the center. If they are still firm and water remains, cover and microwave at 50 percent in two-minute increments until tender. Once done, cover again and leave the bowl undisturbed for 5 minutes. This rest is part of the cooking time: it allows moisture to settle through the rice and makes the texture more even.
- Fluff and serve. Gently fluff the rice with a fork, lifting from the edges rather than pressing or stirring hard. Taste and adjust the salt if needed. Serve while hot, or move it promptly into shallow containers if you are saving it. The recipe makes about 3 cups (600 g) cooked rice, depending on the rice and how much moisture it absorbs.
Tips
- Use a sufficiently large bowl. Rice and water can foam and rise during the first high-power stage. A 2 1/2-quart bowl is a practical minimum for this batch; a larger microwave-safe glass or ceramic bowl gives extra room. Never cover the bowl with an airtight lid, and do not fill it close to the rim.
- Adjust for wattage rather than guessing. The schedule assumes a 1,000-watt microwave. A lower-wattage appliance may need an extra minute or two on high to bring the water to a boil, plus a few more minutes at half power. A stronger microwave may finish sooner, so check for tenderness near the end instead of automatically adding extra time. If your microwave has uneven hot spots, rotate the bowl halfway through the half-power stage if the turntable does not rotate.
- Keep the water ratio steady. For this long-grain rice, start with 1 3/4 cups (415 ml) water per cup of dry rice. Adding a splash more can help if the grains are still hard and the bowl is dry; adding a lot at once can make the finished rice wet or mushy. Different varieties and brands absorb liquid differently, so note any small adjustment that works with your usual rice.
- Do not skip the rest or overwork the grains. The five-minute covered rest helps finish the texture without more microwave heat. Fluff lightly with a fork afterward. Vigorous stirring releases surface starch and can turn separate grains sticky, especially if the rice was not rinsed thoroughly.
Serving Suggestions
Serve the rice as a simple side with roasted vegetables, sautéed greens, grilled fish, beans, or a saucy main dish. Its mild flavor works well under stir-fries, curries, stews, and braised dishes because it catches sauce without competing with stronger seasonings. For a quick finishing touch, fluff in a teaspoon of butter, a little olive oil, chopped parsley, or sliced scallions. A squeeze of lime and fresh cilantro suits rice served alongside tacos or a bean bowl, while sesame seeds and scallions pair naturally with an Asian-inspired meal.
For a more substantial bowl, top a serving with cooked vegetables and a protein that has been prepared separately. Keep wet toppings or sauces on the side until serving if you want the rice to remain fluffy. If serving a group, transfer the rice to a warm serving dish and keep it covered briefly; do not leave cooked rice at room temperature for an extended period.
Variations
Use another white rice: Medium-grain rice tends to be softer and stickier than long-grain, while jasmine rice is fragrant and often needs slightly less water. Begin with the package’s water guidance if it differs, and check the rice near the end of the suggested cook time. Basmati can be rinsed especially well for distinct grains; some cooks also soak it before cooking, but soaking changes the timing and water needs, so this recipe uses rinsed, unsoaked rice.
Make it richer: Replace up to 1/2 cup (120 ml) of the water with low-sodium broth. Broth adds savory flavor, so taste before adding extra salt. For a dairy-free version, use neutral oil instead of butter or leave out the fat entirely. You can also add a small pinch of garlic powder or turmeric to the liquid, knowing that the seasoning will flavor the whole batch.
Make a larger batch: You can double the ingredients, but use a much larger bowl and expect the microwave schedule to change because a larger amount takes longer to heat. For more even results, cook separate one-cup batches if your bowl is not spacious. Keep the rice depth reasonably shallow, and check tenderness and remaining liquid rather than relying only on the original timing. Brown rice is not a direct swap: it needs more water and substantially longer cooking, so use a brown-rice-specific microwave method.
Storage and Reheating
Cooked rice should be refrigerated within 2 hours of cooking. For faster cooling, divide it into shallow airtight containers rather than leaving a large, deep bowl on the counter. Refrigerate for 3 to 4 days. If you do not expect to use it within that period, freeze portions in freezer-safe containers for up to about 2 months for best texture. Thaw frozen rice in the refrigerator, or reheat it from frozen with a little water.
To reheat one serving, add the rice to a microwave-safe dish with about 1 tablespoon (15 ml) water, cover loosely, and microwave until steaming hot throughout, stirring halfway if the portion is deep. Add short bursts of time as needed; the exact duration depends on the portion size and microwave. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); use a food thermometer to check the center when practical. Reheat only the amount you plan to eat, and do not repeatedly cool and reheat the same batch.
Frequently Asked Questions
How long does white rice take to cook in the microwave?
For one cup of rinsed long-grain white rice in a 1,000-watt microwave, allow 5 minutes on high, 15 minutes at 50 percent power, and a 5-minute covered rest. That is about 20 minutes of microwave cooking and 25 minutes from the start of cooking through the rest. Lower-wattage microwaves may need extra time, especially to bring the water to a boil.
What is the water-to-rice ratio for microwave white rice?
This recipe uses 1 3/4 cups (415 ml) water for 1 cup (185 g) long-grain white rice. The exact amount can vary with the rice variety, how thoroughly it drains after rinsing, and the bowl’s cover. If the rice is still firm and the liquid has disappeared, add a small splash of hot water and continue cooking gently.
Should I cover rice in the microwave?
Start uncovered so the water can heat and bubble, then cover loosely for the lower-power cooking stage. A vented microwave-safe lid or plate helps hold in steam while allowing pressure to escape. Do not use a tightly sealed container, and take care when lifting the cover because trapped steam can cause burns.
Why is my microwave rice hard or still wet?
Hard rice can mean the water did not reach a boil, the microwave’s effective power is lower than expected, or the cooking time was too short. Add a tablespoon or two of hot water, cover, and continue at 50 percent power in short intervals. Wet rice may need a few more minutes uncovered at low or medium power, followed by a brief rest. Check that the bowl was not too small or the lid too tight, both of which can affect how it cooks.
Can I cook more than one cup of rice at a time?
Yes, but a larger batch needs a larger bowl and may not cook in exactly twice the time. Leave generous headroom for bubbling, and use a bowl broad enough that the rice and liquid are not packed into a deep column. Check the texture and liquid level as it cooks; for consistent results, separate batches are often easier than filling a small bowl to capacity.
Do I have to rinse white rice before microwaving it?
Rinsing is not required for safety, but it washes away loose starch and generally gives a less sticky result. Drain the rice well so rinse water does not make the measured cooking liquid inaccurate. If you prefer stickier grains, or the rice package says it is enriched and advises against rinsing, follow the package directions and expect the texture to be a little softer.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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