Use a microwave safe dish that is meant for cooking pasta/rice or steaming vegetables. The lid should have a vent. If it doesn’t, just lay the lid on top of the cooking dish (without snapping it in place) to allow steam to escape. Place a dishtowel UNDER the cooking pot in case the starchy steamy water bubbles up and over.
- 1½ cup of jasmine, basmati, white rice or sushi rice
- 2¼ cups water
- Scoop the rice into the microwave-safe container or pot. Fill the pot with water and swish the water and rice with your hands. Pour out the water, keeping the rice in the pot (just cup your hands around the rice to prevent it from pouring out). Repeat for 2-3 more times until the water is just barely cloudy. The last time, make sure you pour as AS MUCH WATER AS POSSIBLE (without losing any rice grains down the drain!) If there is too much water in the pot, the next step’s water measurement will be off..
- Add 2¼ cups water. Cover with lid.
- Microwave on high for 5 minutes at full power. Microwave 15 minutes at 50% power. Let rest covered (no peeking!) for 5 minutes before fluffing. Give the rice a quick taste. Does it need more time? If so, cover and cook for an additional 1 minute on high.