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Microwaved Basmati Rice
This recipe was tested several times using a cheap plastic microwave 'rice cooker', which is a bowl with a fastening double lid. On each occasion it produced a light, very white, fragrant and delicate result. The amount of water in this recipe allows a slight excess that is important for the rice quality. As a result, this method also requires drying of the rice, but is well worth the effort for the consistent results that are possible. Notice that the cooking times are the same, regardless of the number of portions.
Ingredients
- basmati rice, uncooked57 g
- salt1 pinch
- water, boiling300 ml
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 9 steps
Add rice and salt to the rice cooker.
Mix in boiling water, then fit the double lids on.
Cook as follows, stirring halfway through:
700W for 13 minutes, or
750W for 12 minutes, or
800W for 11 minutes, or
850W for 10 minutes.
Let stand for 5 minutes, then drain in a sieve.
Spread the rice onto an oven paper-lined tray and warming it at a very low setting in a conventional oven. Turn the rice gently from time to time.