Microwaved Basmati Rice
Photo: Armchair, CC BY-SA 3.0
Microwaved basmati rice is a single portion that comes out very white, light and fragrant when cooked in a lidded plastic rice cooker. The recipe uses a slight excess of water, which protects the texture of the grain, then drains the rice and dries it briefly in a low oven. The cooking time is the same for one serving or several, and a lower power setting gives the most reliable result.
Instructions
Put the rice and salt into a microwave rice cooker, which is a plastic bowl with a fastening double lid.
Pour in the boiling water and stir to combine. Fit both lids on securely.
Choose the cooking time that matches your microwave's power: 13 minutes at 700W, 12 minutes at 750W, 11 minutes at 800W, or 10 minutes at 850W. Cook for half of that time, then stir.
Return the cooker to the microwave and cook for the remaining time. The timings stay the same no matter how many portions you make.
Leave the rice to stand for 5 minutes, then tip it into a sieve to drain off the excess water.
Spread the drained rice over a tray lined with oven paper. Dry it in a conventional oven set to a very low heat, turning the grains gently from time to time, until the rice is dry, light and fluffy.
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