Tuesday, January 4, 2011

MICROWAVE RICE

This is a handy little recipe for rice cooked in the microwave oven. It is easy, requires no "pot watching" and produces perfect rice.

2 cups boiling water
1 cup long grain white rice (not instant)

Mix everything in a heat safe glass or ceramic bowl and cook on high (uncovered) in your microwave for 10 minutes. Remove and fluff with a fork. Return to microwave and cook at 50% power for another 5 minutes. Fluff again with the fork. That's it!!

NOTE: All microwaves cook differently. If you have an underpowered microwave, you may have to cook it an extra minute on 50% power. If you have a super powerful microwave...maybe subtract a minute during the 50% stage.

NOTE: Add butter and favorite seasonings to rice AFTER it is cooked.

SEE VIDEO TUTORIAL >>

Related Posts:

  • NO FAIL HASHBROWNS FOR THIS WEEKENDThis hash brown recipe is fool proof. It will give you crisp potato patties, just begging for a dash of hot sauce (or ketchup for the kids). The follo… Read More
  • GREEN BEAN-MUSHROOM-BACON & CHEESE CASSEROLEThe traditional "green bean casserole" has always intrigued me. I see it mostly during the holidays and I want to enjoy it, although I'm not too fond … Read More
  • STUFFED MUSHROOMSI made this recipe, for the first time, on Christmas Eve and they were a big hit. I put the recipe together, early in the day and just popped them in … Read More
  • MICROWAVE RICEThis is a handy little recipe for rice cooked in the microwave oven. It is easy, requires no "pot watching" and produces perfect rice. 2 cups boiling … Read More
  • INSTANT ITALIAN FLAT BREADI can't tell you how many times I've been asked for this recipe. They are quick to fix (out of ingredients that are always on hand) and they reheat we… Read More
  • INDIVIDUAL YORKSHIRE PUDDINGSOn VERY special occasions, my British mother used to make roast beef with Yorkshire pudding. She baked the pudding in a 9" x 9" pan and I ca… Read More
  • BACON RISOTTOThere are huge "blind spots" in my cooking repertoire, like various herbs that I've never been introduced to, or spices that picky-picky husband … Read More
  • THE ULTIMATE POPOVERI have been playing around with popover recipes for a while now, so I thought I would "get serious" and buy a popover pan. The pan makes a huge differ… Read More
  • CLASSIC MACARONI SALAD Everyone seems to have their own tried and true family macaroni or potato salad recipe. Some have lots of vinegar, some have lots of&nb… Read More
  • FIVE STAR GREEN PEA SALADWe still have a lot of snow around the edges of the yard (several feet of it as a matter of fact), but it won't be long before it's barbecue season ag… Read More
  • ROASTED BRUSSEL SPROUTS with BACONAs a child, most of the vegetables my mother prepared were from a can or frozen pouch. "Fancy" at our house was canned cream corn. Being British, she … Read More
  • INDIVIDUAL POTATOES AU GRATINWhether you are "empty nesters", newly weds or single, this scaled down recipe is easy, tasty and reheats well too!! The … Read More
  • TOASTED ORZO with PARMESAN & BASILThis simple (and versatile) little side dish is just delightful. The orzo is toasted in butter before boiling, which adds an extra flavor, then it is … Read More
  • VEGGIE CORN BREAD This super MOIST and tasty (veggie filled) corn bread starts out with two of those little Jiffy corn bread mixes (what could be easier?) and feed… Read More
  • COLEEN's RED RICEThis recipe is one of my original recipes; it is also one that I could probably "live on" if need be (I like it just that much!!) It is my "go to" rec… Read More