Ingredients
- 2 cups long grain rice
- 3 1/2 cups water or stock
- 1 1/2 teaspoons butter or oil
- Salt and freshly ground black pepper
Directions
Place all ingredients in a large glass measuring or any microwave safe bowl. Note: the rice expands during cooking, so be sure to choose a container that is large enough. Microwave on high, uncovered, for 10 minutes. Microwave on medium-low, uncovered, for 15 minutes. Do not stir the rice at any time during the cooking process. Season with salt and fluff with a fork just before serving.
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By countryfolks
Ft Worth, Texas
on August 31, 2012
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A microwave from 1962, fifty years or earlier, five years before they were small enough for home use, is really going to run up an electric bill. I'd look into a new one, as they're so inexpensive, just to reduce the bill :
This recipe is exactly what I've been looking for. I already had an oven rice recipe I use in winter, but needed a good microwave one that doesn't leave the rice undercooked. Amazing tender rice. I hate cooking it on stove top. This is a keeper
By emreynolds
Camacari, Brazil
on February 09, 2012
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Super easy and great for those living in warm climates. It is perfect!
By StoveLess
on January 03, 2012
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I currently have no range/stove/oven whatever you may call it. I have a 50+ year old microwave I got from my husband's family and it does a pretty good job. It only has the setting HIGH and --- which I can only assume is medium?
I cooked the rice for 10 minutes on HIGH and 15 minutes on ---. And let it sit in the microwave for about 5 minutes. I am currently eating all this rice. It is AMAZING.
When I get a stove, I might keep cooking my rice via the old microwave. I love this quick, easy and delicious recipe to cook rice.
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