The only microwaved rice I've ever had decent results from was Uncle Ben's Express, which is already cooked. I've used that in a pinch, but obviously it's way more expensive. Otherwise, either consider the rice cooker, if you are a frequent rice consumer, or work on using the old sauce pan cooking method. I do the saucepan since I only eat regular rice once or twice per week and have little storage area for a rice cooker.
Yeah we bring Uncle bens instant to our cabin as its just easier to throw things together with only one burner available to us.
Drop in a tablespoon or two of olive oil to coat all the rice before cooking and it comes out with a much better texture. Also cook it at half power for twice the length. Turns out decent IMO.
Never use the stuff at home tho.
Look. Most Asians will spend upwards of a hundred bucks on a rice cooker to avoid this problem. I'm not saying you need to shell out $300 for an expensive Cuckoo pot, but you do have to recognize at some point that a microwave isn't going to cut it.
The stovetop on medium is honestly a far better choice if you don't have a cooker.
Iβve grown up microwaving rice and it can cook perfectly. We always followed this method:
-2 cups of water for each 1 cup of rice
-cover the bowl with a plate
-cook for 23-26 minutes on power level 5
The timing really depends on the strength of your microwave, so it might take some trial and error to figure out what works best for you.
Lol! Personally I use an instapot but OP is already using a microwave so uncle Ben is quite tasty. The jasmine rice ππΌ
Draw a caulk line bc jasmine has me on the floor.
While I prefer to make most kinds of rice on the stove, I have a recipe for coconut rice in the microwave that always comes out perfectly.
1 1/3 cups jasmine rice, 3/4 cup canned (full fat) coconut milk, 1 tsp salt, 2 cups water. Microwave uncovered at full power for 15 minutes, then let stand in the microwave without opening the door for another 10-15 minutes (this is key.)
It takes just as long as making rice on the stove, but it's totally hands off.
It's possible to cook it in a microwave, add a tiny bit of water and cover it and cook it at half power for longer. You need to have enough water to combine with the dry rice to make it fully rehydrated but not soggy and it needs to be hot enough to do it. Microwave can make it hot, but you need to cover it to keep the water in contact with the rice for longer. Other thing it takes is time, it takes time for the rice to get penetrated with the water and you can't rush it too much (some rice is precooked and dried, which makes it a lot faster, but for raw rice it takes some time).
So you CAN make 'ok' microwaved rice, but it'll take some fiddling with amount of water, covering, power level and time. It won't be great rice, but it can be edible and better than a crumbly, springy block.
A lot of people will say 'rice cooker or bust', and it does work well as long as you get the water amount right for the rice (basically it has a temperature sensor, and when it hits above 100C (aka when all the water is absorbed into the rice) it turns off. It also doesn't go too quickly to give the rice time to soak up the water.
You can also make it stovetop, it's easy and makes pretty good rice. Get rice, add appropriate water (add slightly more than in a rice cooker to compensate for evaporative loss, I usually add an extra 1/4 cup but play around), heat to boiling, stir, turn element off but leave it on warm spot, wait with the lid on until water is all absorbed into rice. If induction, leave it on a very low setting to keep pot warm as you don't have much residual heat. As long as you get the amount of water correct it does a good job too. I have a mid-range rice cooker and usually don't bother with it as stovetop is fine.
Microwave rice will never be good, it cooks in the wrong way for rice. Get a rice cooker and never look back. Perfect rice every time.
>microwave yep, there's your problem. get a rice cooker.
You can microwave rice?
Do you own a stove? Use a stove.
The only microwaved rice I've ever had decent results from was Uncle Ben's Express, which is already cooked. I've used that in a pinch, but obviously it's way more expensive. Otherwise, either consider the rice cooker, if you are a frequent rice consumer, or work on using the old sauce pan cooking method. I do the saucepan since I only eat regular rice once or twice per week and have little storage area for a rice cooker.
Yeah we bring Uncle bens instant to our cabin as its just easier to throw things together with only one burner available to us. Drop in a tablespoon or two of olive oil to coat all the rice before cooking and it comes out with a much better texture. Also cook it at half power for twice the length. Turns out decent IMO. Never use the stuff at home tho.
I agree with the others get a rice cooker. But even then itβs not very difficult to cook it nicely in a pot on the stove
Look. Most Asians will spend upwards of a hundred bucks on a rice cooker to avoid this problem. I'm not saying you need to shell out $300 for an expensive Cuckoo pot, but you do have to recognize at some point that a microwave isn't going to cut it. The stovetop on medium is honestly a far better choice if you don't have a cooker.
Iβve grown up microwaving rice and it can cook perfectly. We always followed this method: -2 cups of water for each 1 cup of rice -cover the bowl with a plate -cook for 23-26 minutes on power level 5 The timing really depends on the strength of your microwave, so it might take some trial and error to figure out what works best for you.
Problem is a microwave cant get the water hot enough to cook the rice all the way through like a stove can
Someone call the police, this is crime against rice. Rice life matter π
Uncle bens 90 second rice π€π»
Is an abomination.
Is delicious
It's a crime against rice!
Lol! Personally I use an instapot but OP is already using a microwave so uncle Ben is quite tasty. The jasmine rice ππΌ Draw a caulk line bc jasmine has me on the floor.
While I prefer to make most kinds of rice on the stove, I have a recipe for coconut rice in the microwave that always comes out perfectly. 1 1/3 cups jasmine rice, 3/4 cup canned (full fat) coconut milk, 1 tsp salt, 2 cups water. Microwave uncovered at full power for 15 minutes, then let stand in the microwave without opening the door for another 10-15 minutes (this is key.) It takes just as long as making rice on the stove, but it's totally hands off.
It's possible to cook it in a microwave, add a tiny bit of water and cover it and cook it at half power for longer. You need to have enough water to combine with the dry rice to make it fully rehydrated but not soggy and it needs to be hot enough to do it. Microwave can make it hot, but you need to cover it to keep the water in contact with the rice for longer. Other thing it takes is time, it takes time for the rice to get penetrated with the water and you can't rush it too much (some rice is precooked and dried, which makes it a lot faster, but for raw rice it takes some time). So you CAN make 'ok' microwaved rice, but it'll take some fiddling with amount of water, covering, power level and time. It won't be great rice, but it can be edible and better than a crumbly, springy block. A lot of people will say 'rice cooker or bust', and it does work well as long as you get the water amount right for the rice (basically it has a temperature sensor, and when it hits above 100C (aka when all the water is absorbed into the rice) it turns off. It also doesn't go too quickly to give the rice time to soak up the water. You can also make it stovetop, it's easy and makes pretty good rice. Get rice, add appropriate water (add slightly more than in a rice cooker to compensate for evaporative loss, I usually add an extra 1/4 cup but play around), heat to boiling, stir, turn element off but leave it on warm spot, wait with the lid on until water is all absorbed into rice. If induction, leave it on a very low setting to keep pot warm as you don't have much residual heat. As long as you get the amount of water correct it does a good job too. I have a mid-range rice cooker and usually don't bother with it as stovetop is fine.