Thursday, October 27, 2011

Microwave basmati rice

Like most microwave owners, I use mine almost exclusively for reheating cold coffee and for warming up leftovers. Tonight, though, I decided to branch out and see if I could cook rice in it. I googled around for a bit and, after looking at a couple of recipes, realised they were replicating my usual method of cooking rice by the absorption method in a tightly-covered pan. And indeed it seemed to make sense to do the same thing in a microwave, which should have more even heat distribution than a saucepan.

16 fl oz basmati rice
24 fl oz water
a glug of oil
1/4 tsp of salt

  1. Combine all the ingredients in a large pyrex bowl, cover with a plate, and cook at full power for 10 minutes. The water should now be more or less at boiling point. Remove bowl from microwave (being careful not to burn yourself with the steam) and stir the rice gently with a fork.
  2. Return covered bowl to microwave and cook for a further 15 minutes on medium-low. Remove from microwave, check to see if rice is done, and stir.
Pop shot
I was perversely pleased with the awfulness of the photo below. Bad enough to be included in a microwave manual, eagerly extolling the virtues of "cooking from the centre out". Just remember not to use it to dry off your chihuahua after a walk in the rain.

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