I've jsut about figured out all the angles to microwave rice!
  
Yes, folks, it works very well, and even the mistakes aren't all
taht bad. 
  

25 responses total.

OK - here's a "recipe" for microwaving rice. Sure, your rice-age may
vary, but that's no reason to start and adjust little things.
  
Since I'm entering this on-the-fly, it might be a bit wordy, but
hang in there.
  
First, I'm using a 600 Watt microwave.
  
That's not as iportant as using 85% power, whatever the microwave, use
85% anyway.
  
My basic recipe uses 2 cups of raw rice. I'm notsure how this method
will "scale" to other quantities of raw rice, but it should given
the method of establishing the time.
  
I've used "normal" rice and also Uncle Ben's, andthe differences are
not worth typing about ... as far as cooking is concerned. Other
considerations are yours ......
  
        2 cups raw rice
       1.75 cups +hot+ tap water
       Power/heat at 85%
       Cover loosely with plastic wrap
       Include 4 Tablespoons of oil-of-your-choice or margarine 
         equivalent, whatever. (use at least 2 Table spoons even
         if you want "sticky rice"
  
       timer = 20 minutes for the rice
       add 2 minutes for each cup water, rounded up for the extra .75
           cup water.
  
       (if you insist on using cold tap water, add 1 minute per cup,
           rounded up - but recognize that cold tap water and margarine
           don't mix well ..........)
  
        So, for the basic recipe as described, 24 minutes is the
           recommended time but 85% power/heat is mandatory anyway.
  
        Use a cooking vessel that has at least 1.5 inches height
        above the level of rice-n-water-n-oil, preferably but not
        mandatorily circular. 
  
        Cover loosly with plastic wrap.
  
        Stir up all the stuff *real* well!
  
        Press start and come back later.
  
This gives a nice rice which can be used as-is or added-to and
reheated/cooked more after the additions. As-is, it works REAL well
in a wok for whatever-fried-rice. If you want to use it as-is, you
might want to mix in some more margarine, according to taste.
  
Lemme know how this works out in your kitchen.

I hate to be a naysayer, but why would you want to do this in the microwave?
It only takes 20 minutes to cook on a stove.

   If its better than normal rice, it might be worth it.  Is it?  I have
to ask the same question as Dan.  But then again, there are surprises
from the microwave frmo time to time.

Probably the easiest answer, and the first one, is that there is a completely
predictable, reliable *STOP* to the cooking time, come hell or high water.
  
There is a predictable, repeatable heat delivery - no flame hheight to
approximate, no electric-burner-to-pot contact area differences,
no boil-overs. 
  
I'd like to use the spinner on this to rotate the cooking rice, but it
won't fit - however, I  haven't experienced any problems with +not+
rotating-during-cooking.
  
I may try some different cooking vessels and the spinner and see if there
are any differences. I am using a circular plastic tub which is more
tall than wide. That condition might affect the results. I'll use
something different and report back.
  
The other advantage is more efficient use of energy, I'm positive it's
less expensive than an electric stove, and I'm real close to being sure
it's cheaper than gas.
  
As forthe taste - I think it's indistinguishable for straight rice.
  
I do have a Rice-a-Roni thing that I have to make on the stove - so far,
but I'm going to try it in the microwave now that I have the rice
part under control.
  
I guess the major reason is for all of this is for repeatability and
controlled adjusstments addded to the controlled-stop feature. I know
ovens can be programmed-off, but never have run into top burners, either
gas or electric with that feature - ask your favorite cook about disasterous
distractions whilst preparing something .........

Yeah, STeve often complains that I always manage to burn the rice.  My way
to cook it is to use 1.5 parts water to 1 part rice, bring to a boil, cover
and simmer with lowest possible flame until I detect a slight nutty smell.
Rice is nice and fluffy on top and golden and crunchy on bottom.  STeve
doesn't like the golden and crunchy, so, therefor, I have burned the rice.
The kids and I fight over who gets the yummy chore of eating the golden and
crunchy.

You could save up the golden and crunchy rice, add sugar, and market
it as a breakfast cereal.

   No, it wouldn't work.  Glenda and the little folk would eat it all
up first.

Invest in a rice steamer.

re 4: i'm under the impression that using the microwave costs more
than using the stovetop.  'haven't looked up the numbers, but my mom's
electric bill went way down when her microwave died.

   Probably not.  Our unit which is farily scary when abused, eats
about 700w of power.  A stove with resistive elements usually wants
at least that.  Also the microwave starts zapping things immediately,
whereas the stove takes time to transfer the heat to the food.

If you are serious about rice the rice steamer is a good thing...

You don't understand.  The kids and I like the golden crunchy parts, I try
to cook it that way on purpose (whenever STeve is out of nose range so he
can't smell it start to "burn").  A rice steamer makes it hard to get the
crunchy bits.

Well, that's a different story - guess there is a taste for everything.

You DO get golden crunchy parts in a rice steamer.

For a test, I tried my microwave idea with less water, 1/2 cup less, and
it turned out crunchy! 
  
It was too crunchy for me as simple rice, so I tried using it in a basic
fried rice glorp, and, surprisingly to me, it worked rather well. I still
prefer a softer rice though.

Sizzling rice soup *requires* the crunchy bits from the bottom of the
steamer.  So there.
 
              :)

There are specific *recipes* in several of my cookbooks for rice
with a crunchy bottom.  It is prized in some places, and I've even
heard of a tea made with the crunchy rice bits.

tho I don't use it very often, we have a microwave pressure cooker
that cooks "simmer for 45 to 60 minuts" rice in 25 to 30. A real 
time saver if you'r running late.

Um, TS, I *know* it was a long time ago that you entered this item, but ...
what about microwaves that don't *have* 85% power (or anything but 100%)?
I tried microwaving rice at work, where it was microwave or nothing, &
always wound up with starchy water all over the microwave & dry rice.
(Possibly a taller container + oil would have had some effect.)

My solution was to get a rice cooker.  I typically use it 1-4 days a week
for lunches at work.

I hate to admit it, but I've had no problems cooking rice in my
microwave.  I take one cup of white basmati rice, wash it thoroly,
and then drain the water off, shaking it in a fine mesh strainer
until it gets as dry as possible.  I then put it in a deep bowl,
pour in 1 3/4 cup of room temperature water, cover it with an 
inverted plate and microwave for 15 minutes.  I then let it sit
for 10 minutes.  Then, holding the plate firmly on top of the deep bowl,
I shake it up and down to fluff up the rice...
The reason for shaking the rice almost dry is that it's hard to predict
how much water the rice is holding, so your rice might turn out a little 
mushy.
As far as microwave settings, mine just has one:  "on".  I think it's 
500 watts...so fancier oven might need to adjust accordingly.
I would love to hear anyone's results with this method.

The microwave will cook safely & turn itself off while I'm asleep,
which is the reason I use it occasionally (no leftover cooked rice
for Sunday-morning-breakfast fried rice, and I thought I was finally
ready for bed? 5 minutes to boil the water, then approximately duplicate
a stovetop effect in the microwave by cooking for 35 minutes at 30 % power
2 cups brown rice in 4 cups boiling water with a little salt)

Germ-wise, I'd worry about letting rice sit out all night.

I've seen people from cultures where rice is a staple (insert yer
own ethnic/racial/societal term here) cook rice in a rice cooker
and claim that it will last several days if covered well.  They
don't seem to be dying of it...

 Is watermelon & fried chicken a'staple' for certain (insert yer own
ethnic/racial/societal term here), or is it just a stereotype?

Wouldn't know (I didn't have a term to insert, but obviously you
do.  Why don't you tell us?)

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