Perfect Microwave Rice

Recipe courtesy Kathleen Daelemans

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (9)

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Average Rating:

Total Reviews: 9

Showing 1-9 of 9

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  • 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

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  • on February 09, 2012

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    Super easy and great for those living in warm climates. It is perfect!

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  • 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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  • on July 07, 2011

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    The rice came out perfectly. It wasn't sticky and it was hot and delicious!

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  • on December 26, 2010

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    this is great & Simple

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  • on November 09, 2009

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    This is the best rice recipe I've come across. Comes out perfect every time & no mess. I use olive oil infused with garlic & use more chicken stock than water.

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  • on June 28, 2008

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    Risotto rice was cooked to perfection. This is it for me.
    Add a fried onion to the cooked rice and it's ready to serve.

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  • on August 09, 2007

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    I didn't think this would work so well, but I was pleasantly suprised. I do agree that 20 minutes works better than 25. As far as microwave power, I don't have med-low but used #3 and it did the trick.

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  • on December 05, 2006

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    The dissapointing result was anticipated when I realized my microwave does not have a "medium-low" setting - power levels 1 - 10 are the only options. For the second round of cooking, on a guess, I used power level 4. After 15 minutes at level 4, the rice was soggy and hard. After another 2 minutes, the top layer was crispy and 50% of the rice was still hard. I gave up and emptied the bowl into the trash.

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Nutrition Facts

Nutritional Analysis
per serving
 
Calories
175
 
Fat
1 g
 
Saturated Fat
0.5 g
 
Carbohydrates
37 g
 
Fiber
0.6 g
 
Protein
3 g
 
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