Basmati Rice, Microwave Method for Cooking

This turned out great for me! I was nervous, because the instructions are so contrary to any other way I've ever prepared Basmati rice. (No soaking? No rinsing?! No covering until the very end??!! Shocking!) However, I decided to risk it because it was 90 degrees or more outside and while I wanted to have some rice I was NOT enthusiastic about heating up my kitchen to achieve this desire. I followed the instructions with no modification and it worked out great. I used a glass casserole for the dish. I suspect some people may have had less-than-stellar results because there is so much variance from one microwave to the next. My microwave is about ten years old and is a mid-range model--nothing fancy but not the cheapest on the market, either. I'm so excited to have found this method and will definitely use again.

• blondoverblue

• Sacramento, CA

• 8/7/2018

I, too, halved this recipe and gave it an extra couple of minutes uncovered, but when I took it out it was all clumped together having absorbed all the water! I quickly added some instant-hot water (maybe 1/3 cup?) and microwaved, covered, for an additional 4 minutes, and then it was fine. When halving the recipe, use at least 1 2/3 - 2 cups water!

• tamotv1

• Los Angeles, CA

• 8/29/2017

I have never used a microwave to cook rice before, I was experimenting. In my experience this recipe overcooked the rice. My gut told me that the both the time and the power level was off but I tried it any way. Next time I use this method I will cut the time on high to 10 min and then lower the power level to P for 5 min. I will update when I do.

• chill4135

• NSB

• 8/7/2015

Used this recipe twice. Perfect both times. I don't mind the volume because leftover rice is a handy refrigerator resource. Love the simplicity,easy to remember, easy to augment. Don't remember why I ever made rice on the stove.

• jbanit

• Thousand Oaks, CA

• 5/21/2014

PERFECT!!! Was skeptical because Basmati usually requires soaking, but was pleasantly surprised. I will never make it any other way. Thanks for posting this!

• Anonymous

• Ft. Lauderdale, FL

• 2/27/2012

This worked perfect for me. I used to use another "cover all the time" recipe that works great too but some sticky water just got out from the dish and it was not so cool. I'm wondering if we can save some energy by covering for the first (2-3-4-5?) minutes and reducing the 15 minutes...has anyone tried? And it would be cool to have a standard method for every quantity...or at least for 1-2-4-5 cups. Let's share our experiments! :)

• godzy

• italy

• 2/5/2012

In order to succeed this recipe you have to use Diamond pearl Basmati Rice. If you want more information go on the website http://www.sonaimpex.net/ or send a mail at info@sonaimpex.com

• mangoes2020

• guidel

• 7/5/2011

This recipe takes no account of quantities. I tried it on a smaller amount of rice and it was a disaster. A far better recipe is on the Tilda site. http://tilda.com/#?section=2&subsection=11&content=48

• Anonymous

• London

• 5/24/2011

Absolutely excellent! I halved the recipe and the cooking time, but needed to add another minute or so to the covered part of the cooking time. It was perfectly light and fluffy with just enough stickiness. Completely foolproof!

• KatieTownley

• 5/18/2011

I know at the end of the receipe you say, faster is not the issue, better is. I followed your directions to a 't' in my old plastic cooker, and the rice was perfect and flaky! Good enough for me, and five more minutes with my boys! Cheers!

• Khrysmatic

• Victoria, BC

• 3/6/2011

It does say low sodium recipe, which I don't nee, so I added salt and butter, as another reviewer noted. Great when it's hot outside! I think some might have experienced disappointment because their microwave is either old and takes longer or maybe supercharged and you need to choose a lower power setting. You need to fiddle with microwave times. It's all about technique and this is one worth pursuing.

• Anonymous

• Redhead in Toronto

• 8/6/2007

I also followed the recipe and came out with a dry, gummy rice. I might try this recipe again with a few adjustments. It definitely needs a little more water and some butter for moisture.

• Anonymous

• Brazil

• 1/5/2005

Having never tried to cook basmati by any method at all, I found this to be super-easy and quite tasty. Melted some butter and added some worchestershire sauce in the bowl before adding the water and rice. Salted it when it was done, and it was great!

• Anonymous

• New York, NY

• 11/29/2004

I tried this last night -- it wasn't perfect but it definitely has potential. It came out a bit dry and a tad too firm. The water was completely absorbed after the 15 minutes; I covered and proceeded with the recipe. I used a rather large, wide bowl, which may have caused this -- I will try again with the same bowl and a touch more water. I added a few cardamom pods, a few pinches of turmeric, a bay leaf and a cinnamon stick (broken in two pieces) as I often do when making basmati; I think the microwave method really brings out the flavors of the spices. Will definitely tinker with this one.

• Anonymous

• Philadelphia

• 4/18/2004

When I made this last night I realized I didn't have enough rice so I halved the recipe, but what I forgot to do was reduce the cooking time which turned the rice to leather. I'm putting it down to a pregnant moment. I will give it another go.

• Anonymous

• Queens, NY

• 3/5/2004