Microwave rice is rice cooked with water in a deep, covered, microwave-safe bowl, then left to steam until the grains are tender. For fluffy long-grain white rice, plan on about 20 minutes in the microwave plus a 5-minute rest; the exact time varies with rice type, microwave wattage, and bowl shape.
Ingredients
- 1 cup (185 g) long-grain white rice
- 2 cups (475 ml) water
- ¼ teaspoon (1.5 g) fine salt, optional
- 1 teaspoon (5 g) butter or neutral oil, optional
Instructions
- Measure and rinse the rice. Put the rice in a fine-mesh strainer and rinse under cool running water for about 30 seconds, stirring it with your fingers, until the water is less cloudy. Drain well. Rinsing removes loose surface starch and helps keep the cooked grains from clumping; if you prefer stickier rice, you can skip this step. Allow about 5 minutes total for measuring, rinsing, and getting the bowl ready.
- Combine in a roomy bowl. Transfer the drained rice to a deep microwave-safe bowl with a capacity of at least 2 quarts (1.9 liters), preferably larger. Add 2 cups (475 ml) water and the salt, if using. Stir once so the rice is evenly submerged. A large bowl matters because water can bubble up as it boils; a small bowl may boil over even when the rice quantity seems modest.
- Bring the water to a boil. Microwave uncovered on HIGH for 5 minutes. Stay nearby and watch during the final minute. If the water boils vigorously before the timer ends, stop the microwave and move on to the next step rather than letting it spill over. Microwave ovens differ, so this first stage may take a little longer in a lower-wattage model.
- Cook gently until tender. Carefully cover the bowl with a microwave-safe lid or a plate set loosely on top; do not seal it airtight. Reduce the microwave power to 50% and cook for 15 minutes. The lower setting keeps the water at a gentler simmer and gives the grains time to absorb it. Use oven mitts when handling the hot bowl, and lift the cover away from your face because trapped steam can burn.
- Check, then let the rice rest. Carefully uncover the bowl and taste a few grains. They should be tender, with no hard or chalky center, and most of the water should be absorbed. If they are still firm and the bowl looks dry, add 1 tablespoon (15 ml) hot water, cover loosely, and microwave at 50% power for 1 to 2 minutes before checking again. When done, cover and leave the rice undisturbed for 5 minutes. This resting time lets moisture spread through the grains.
- Fluff and serve. Use a fork to fluff the rice gently, lifting from the edges rather than mashing it. Stir in the optional butter or oil if you like, taste, and adjust the salt. Serve promptly while hot.
Quick timing guide: The method above is for 1 cup (185 g) of long-grain white rice in a roughly 1,000-watt microwave: 5 minutes on HIGH, then 15 minutes at 50% power, followed by a 5-minute covered rest. For another wattage, keep the same stages as a starting point and check the rice at the end; a lower-powered oven may need a few extra minutes, while a stronger one may finish sooner. Rice should be judged by tenderness and remaining water, not the timer alone.
Tips
- Give the rice room to bubble. Choose a bowl that is much larger than the uncooked ingredients and deep enough to contain bubbling water. A broad, shallow dish can evaporate water quickly, while a narrow, deep bowl may cook less evenly. Keep the cover loose or vented so steam can escape; never microwave rice in a sealed container.
- Adjust the finish, not the whole recipe at once. If the grains are still firm but there is water left, continue at 50% power in 1- to 2-minute increments. If the rice is firm and the bowl is dry, add hot water a tablespoon at a time before continuing. Adding a large splash of cold water can cool the bowl and make the texture uneven.
- Use the right water ratio for the rice you have. The 2 cups (475 ml) water in this recipe suit long-grain white rice. Basmati and jasmine can often use about 1½ to 1¾ cups (355 to 415 ml) water per cup of rice, depending on the package directions and how soft you like them. Brown rice needs more water and a longer cook; do not use the white-rice timing for it.
- Rinsing is optional, but draining is not. If you rinse, shake off excess water so the measured water ratio stays close to the recipe. Skip rinsing when you want especially cohesive grains or when the package specifically says the rice is enriched and should not be rinsed, since some added nutrients can wash away.
Serving Suggestions
Serve the rice as a simple side for roasted vegetables, beans, tofu, grilled fish, or a saucy curry or stew. Its mild flavor also works under stir-fried vegetables, braised greens, or a bowl of cooked lentils. For an easy finish, add sliced scallions, chopped parsley or cilantro, toasted sesame seeds, or a squeeze of lemon after fluffing. Keep add-ins modest if you want the rice to remain a neutral base.
For a more substantial meal, spoon cooked vegetables and a protein over the rice and add sauce at the table so the grains do not turn soggy while waiting. If serving a group, fluff the rice just before setting it out and keep it covered until then. Rice is best served hot, but it can also be cooled promptly and used later in fried rice or a chilled grain salad.
Variations
Basmati or jasmine rice: Use 1 cup (185 g) rice and begin with 1½ to 1¾ cups (355 to 415 ml) water. Rinse first if you want distinct grains. Follow the same 5-minute HIGH stage, then begin checking after about 12 minutes at 50% power; these fragrant white rices commonly take about 12 to 15 minutes at the lower setting, plus the 5-minute rest. Package instructions are useful because milling and brands vary.
Brown rice: For 1 cup (190 g) long-grain brown rice, use about 2¼ cups (530 ml) water. Microwave uncovered on HIGH for 10 minutes, then cover loosely and cook at 50% power for about 20 to 25 minutes. Rest covered for 10 minutes before checking and fluffing. Brown rice takes longer because its bran layer remains intact; if it is still chewy, add a little hot water and continue in short intervals.
Short-grain white rice: Use the package ratio if available; 1 cup (200 g) rice with about 1½ cups (355 ml) water is a practical starting point for a less wet result. Cook with the same initial 5-minute HIGH stage, then check after 12 to 15 minutes at 50% power. Short-grain rice naturally turns more cohesive than long-grain rice, so it is suitable for rice bowls but will not fluff into equally separate grains.
Seasoned rice: Replace some or all of the water with low-sodium broth, keeping the total liquid amount the same. Broth adds savory flavor and may already contain salt, so taste before adding the optional salt. You can also stir in a small amount of dried herbs before cooking; add fresh herbs, citrus zest, or grated cheese after the rice is cooked so their flavors stay bright.
Storage and Reheating
Cooked rice should not sit at room temperature for an extended time. Transfer leftovers to a shallow container and refrigerate within 2 hours of cooking, sooner in a hot room. Keep the container covered and use the rice within 3 to 4 days. Cooling it in a shallow layer helps it chill more quickly than leaving a deep, warm bowl on the counter.
To reheat one serving, place the rice in a microwave-safe dish, sprinkle with 1 to 2 teaspoons (5 to 10 ml) water, and cover loosely. Microwave until steaming hot throughout, stirring once if the portion is deep or unevenly heated. USDA FSIS advises reheating leftovers to 165°F (74°C); check the center with a food thermometer when possible. Add another brief burst of heat if any part remains cool.
Rice can also be frozen in meal-sized portions for about 1 to 2 months for best texture. Cool and pack it promptly, label the container, and thaw in the refrigerator or reheat directly from frozen with a splash of water. Do not leave cooked rice out overnight or try to make it shelf-stable at home.
Frequently Asked Questions
How long does rice take to cook in the microwave?
For 1 cup (185 g) long-grain white rice and 2 cups (475 ml) water, allow 5 minutes on HIGH, 15 minutes at 50% power, and a 5-minute covered rest. That is 20 minutes of microwave cooking and 25 minutes from the start of cooking through the rest, or about 30 minutes including the 5-minute prep. Other rice types and microwave wattages need different timing.
Can I cook rice in the microwave without rinsing it?
Yes. Rinsing is mainly a way to wash away loose starch, which can make long-grain rice less sticky. If you skip it, use the same measured water and cooking method. If you do rinse, drain the grains well so extra rinse water does not make the result wetter than intended.
Why is my microwave rice hard or crunchy?
Hard centers usually mean the rice needs more time, there was too little water, or the microwave ran at a lower power than expected. Add 1 tablespoon (15 ml) hot water, cover loosely, and continue at 50% power for 1 to 2 minutes at a time. Let it rest covered for a few minutes before judging the final texture, because the grains continue to absorb moisture.
Why did the rice boil over?
Rice water foams as starch escapes from the grains. A bowl that is too small, a tight cover, or cooking continuously at full power can let that foam spill over. Use a deep bowl with plenty of extra capacity, keep the cover vented, and lower the power after the initial boil. Rinsing can also reduce surface starch and bubbling.
Can I double the recipe?
You can, but use a much larger microwave-safe bowl and do not assume the cooking time doubles exactly. A larger amount may heat unevenly and take longer to reach a simmer. Keep the rice in a layer that can cook evenly, stir only if needed before the covered stage, and check tenderness in several places. For a crowded microwave or a large batch, cooking separate portions is more predictable.
Can I use this method for instant rice?
Instant rice has already been cooked and dried, so it needs a different amount of liquid and much less time than raw long-grain rice. Follow the directions on its package rather than using the 2-cup water ratio and 20-minute microwave schedule here. Using this recipe for instant rice would likely make it overly soft.
Related
- Pork Chop Recipes for the Griddle: Juicy, Quick, Easy
- Pork Chop Recipes BBC: Mustard, Apple and Sage Supper
- Blackstone Pork Chop Recipe for Juicy Griddle Chops
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).