Cooking To Reheating Rice In Microwave, How To Master?

Everyone seems to have an opinion about microwaving rice. In other words, it's a real online cooking hack! Many chefs and food bloggers think that microwaving rice is the finest technique to cook rice since it results in fluffy, uniformly cooked grains and frees up valuable stove space. Seriously! In other words, you don't need a rice cooker or any other specialised tools to make rice. Plus, you'll have less downtime overall. It may take a few tries to figure out the ideal cooking time for your microwave and rice, but the effort will be well worth it if you're looking to shake up your usual routine when it comes to preparing this pantry staple. 

How To Make Rice in Microwave 

In a strainer, wash one cup of white rice until the water comes out clean. Place two cups of water and two cups of rice in a microwave-safe bowl (the 1:2 ratio works for larger or smaller quantities, too). Cook rice in the microwave for 15 minutes. If all the water is absorbed, the rice is ready. If not, cook for an additional 5 minutes and check. Depending on the power of your microwave and the heat retention properties of the bowl you use, cooking rice may take as long as 25 minutes. When the rice is done cooking, let it sit covered for a few minutes, then fluff it with a fork. Any leftovers can be stored in the fridge for up to five days in an airtight container and reheated in the microwave. 

How To Reheat Rice in Microwave 

Reheating rice from the fridge keeps it tasting fresh for days, and it can be done quickly and efficiently in the microwave. Here's the procedure: 

Transfer the rice to a microwave-safe bowl if it isn't already in one. Put an ice cube on top of the rice for every cup you need to reheat. There is no need for a measuring cup or spoon when using an ice cube. Put it in the microwave for three to four minutes with the cover on to trap the steam. Rice needs to be stirred to re-fluff and re-hydrate. Food safety experts recommend reheating rice to 165 degrees Fahrenheit.