Mirjs Foolproof Microwave Rice Perfect Every Time Food

PERFECT MICROWAVE RICE

Steps:

• Place all ingredients in a large glass measuring or any microwave safe bowl. Note: the rice expands during cooking, so be sure to choose a container that is large enough. Microwave on high, uncovered, for 10 minutes. Microwave on medium-low, uncovered, for 15 minutes. Do not stir the rice at any time during the cooking process. Season with salt and fluff with a fork just before serving.

MIRJ'S FOOLPROOF MICROWAVE RICE - PERFECT EVERY TIME!

Steps:

• Put rice in a micro-safe bowl.
• Add water.
• Swirl for 2 seconds.
• Add salt.
• Swirl again.
• Cover with vented plastic wrap or a loose plastic cover.
• Nuke on high for 12 minutes.
• Let rest for 5 minutes.
• Dump rice into a strainer and rinse under cold water.
• Place in micro-safe serving dish (or back in the rinsed out bowl), add seasonings to taste (onion soup mix, salt and pepper, hot chilles, whatever you like in your rice) and heat on medium for 5 minutes until it reaches desired serving temperature.
• If the rice is going to be part of a salad, you can use it straight away.
• This makes perfect,"every grain separate" rice, every time!

PERFECT EASY MICROWAVE RICE

Steps:

• Using a 2 quart casserole dish with lid, put rice, hot water, butter and salt in dish. Stir. (I put my casserole dish on a plate in the micro as sometimes the water boils over a little. Saves cleanup after).
• Cover, and microwave on high power 5 minutes. Stir with fork (careful watch the steam!)
• Cover and put back in microwave and cook on medium this time for 15 minutes.
• Remove lid (careful again!) and fluff with fork.
• Let stand 2-3 minutes.
• Serve.

UTTERLY FOOLPROOF RICE

Steps:

• Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt - the water will bubble furiously. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously.
• Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. Lift some out with a slotted spoon and nibble a grain or two. If they're too crunchy, cook for another minute and taste again. They should be tender but with a little bite.
• Drain the rice into a large sieve and rinse by pouring over a kettle of very hot water. Leave to drain well, then tip into a warm serving dish. Serve the rice as it is, or fork through a little butter and parsley to jazz it up.