Cookbook:Microwaved Basmati Rice

Microwaved Basmati Rice
CategoryRice recipes
Servings1
Time40 minutes
Difficulty

Cookbook | Ingredients | Recipes

A typical microwave rice cooker. The item is essentially a plastic bowl with a two-part fastening lid. The lid design allows venting while preventing the loss of water from overflow.

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.

IngredientsEdit

ProcedureEdit

  1. Add rice and salt to the rice cooker.
  2. Mix in boiling water, then fit the double lids on.
  3. 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.
  4. Let stand for 5 minutes, then drain in a sieve.
  5. 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.

Notes, tips, and variationsEdit

  • Rice water foams when it is near boiling point, and in addition, during microwave 'simmering', more of a switching on and off really, there is a intermittent swelling of the entire wet mixture coincident with each burst of energy; that is, for a few seconds every few seconds. These two matters cause the possibility of water loss. These problems are overcome entirely by the use of a microwave rice cooker, a plastic tight-lid container that is designed to trap foaming while allowing hot air to escape.
  • For very small quantities and high power, this recipe can go wrong. The rice will appear to simply suffer from too little water, or not enough cooking, but these problems are just as likely to result from the very short simmer times that small quantities dictate. That is, the times are too short for effective water transport to take place. Because rice cannot absorb water at an unlimited rate, the dependence on calculated power delivery makes sense only when the calculated cooking times exceed the time needed by the rice for absorption. That is to say, using a very high power for a very short time will not necessarily obtain the same result as its longer time equivalent, even for the same delivered energy. When there is a choice, use a lower setting and a longer time for an assured result.
  • If you have a power choice, use a lower one rather than the highest, especially when cooking less than 1 serving.

See alsoEdit

External LinksEdit

  • Cooking Basmati Rice: A rice producer's internet page with fairly clear instructions on different methods for the cooking of Basmati rice, and a table of cooking times for different rice types.