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This easy recipe teaches you how to Microwave Rice, flavorful and with fluffy grains every time. Cooking rice in the microwave is such a cheap and convenient alternative to the stovetop, and the best part is that it looks, tastes and smells the same!
Although it often gets a bad rap, the microwave is such a handy tool in the kitchen. It works wonders when reheating leftovers and cooks food in a fraction of the time. You can use it to microwave sweet potato, bake mug cakes, microwave oatmeal in the morning, and you can even microwave scrambled eggs!
Why microwave rice?
- Quick and easy. Cooking rice on the stove requires time and constant babysitting, but microwaving it makes things much faster. Rinse and place water with rice in the microwave; you’ll be done in just 20 minutes.
- Minimal cleaning. No sticky pots, no scrubbing, you’ll just need to clean the microwave-safe dish. To make things easier, you can even store leftovers or eat the rice straight from the dish.
- Fluffy and flavorful. You will see that rice steamed in a microwave tastes and smells exactly like the traditional. The secret to keep an aromatic flavor and fluffy texture is using the right ratios.
- Versatile recipe. From basmati to sushi rice, jasmine to brown rice, this recipe works well for all varieties. Once cooked, you can serve it in thousands different ways for all your favorite dishes.
Ingredients and equipment
The ingredients. This recipe requires just 2 main ingredients, rice and water. Read further to learn more details on the best type of rice; precise quantities and ratios can be found in the recipe card at the bottom.
- Dry rice. This method works well with all types of rice, whether short-grain, medium-grain, or long-grain. The key is adjusting the rice-to-water ratio for each. I recommend you microwave basmati, Jasmine, white rice or sushi rice.
- Cold water. You can use water from the tap or from the bottle, just ensure it is safe to drink.
- Sea salt. This is optional, in case you want to add more flavor after cooking. Feel free to add other seasonings such as black pepper or a hint of garlic powder.
The equipment. You won’t need to invest in an expensive kitchen tool like rice cookers or special bowls. The only piece of equipment you’ll truly need is a microwave-safe bowl with lid, or plastic wrap in case the bowl doesn’t come with a lid. Here are some more details.
- Microwave-safe bowl. Pyrex, a glass, ceramic or BPA-free plastic microwaveable bowl works. Just choose a bowl or dish that is deep and large enough to contain both rice and water, ensuring there is still some space at the top to prevent overflow. If it doesn’t come with a lid, you’ll need an extra piece of wrapping paper for covering.
Common rice to water ratios
This recipe makes approximately 4 servings, with each portion containing ⅓ to ½ cup of dry rice. As a guideline, ½ cup of dry rice yields about 1 cup of cooked rice. Below is a list of the most commonly used rice-to-water ratios to help you achieve perfect results every time.
- Short-grain rice: 1 cup dry rice to 1 1/4 cup water.
- Medium-grain rice: 1 cup dry rice to 1 1/2 cup water.
- Long-grain rice (such as basmati or jasmine): 1 cup dry rice to 1 1/2 cup water.
- Brown Rice: 1 cup dry rice to 2 1/4 cup water.
How to cook rice in microwave?
To make it easy for you to microwave rice at home, I’ve included step-by-step directions with pictures. You can find more detailed instructions in the recipe card at the end of this blog post.
STEP 1 – Rinse rice. After measuring it, place the dry rice in a bowl, fill it with cold water, and use your fingers or a fork to swish it around. Drain and repeat 2-3 times until the water runs clear. Once you’re done, drain completely to remove all the water.
STEP 2 – Combine ingredients. Add the rinsed rice to the bottom of a large microwave-safe bowl, then cover with the water you measured previously.
STEP 3 – Microwave. Place in the microwave, then microwave uncovered on high power (900 Watts) for 10 minutes. After 10 minutes, give it a quick stir if needed. Cover the top of your dish with a microwavable lid or with plastic wrap and cook on 50% power for additional 5 minutes.
STEP 4 – Let it rest. Once done, let the rice sit covered for 5 minutes. This step allows the remaining steam to finish cooking the rice, making it plump up and get fluffy.
STEP 5 – Fluff and serve. Fluff the rice with a fork to break any clumps, then season with salt if desired and serve with your favorite dishes.
Recipe tips
- Use the right water ratio. The trick in making the perfect microwave rice is respecting the right rice to water ratio – use more and it’ll get soft, use less and it’ll get dry. You’ll also want to adjust the amount of water based on the type of rice (all the most common ratios can be found in the section above).
- Always rinse your rice. Rinsing removes the excess starch, preventing the grains from becoming gummy, sticky and clumpy. This is especially important for Jasmine, basmati and sushi rice.
- Adapt cooking time to microwave wattage. Cooking times may slightly change depending on how powerful your microwave is. For this recipe I cooked my rice at 900 watts for the first 10 minutes, then at 50% power for 5 more minutes. Should yours have a lower wattage, add 2-3 minutes.
- Let the rice rest. Don’t overlook this last little step, as letting it rest for 5 minutes after cooking allows the grains to absorb all the steam and get fluffier.
Meal prepping and storage
After allowing the rice to rest and cool, store leftovers in an airtight container in the fridge for up to 4 days (you can also store it in the same bowl used for cooking). To reheat, microwave for 1-2 minutes until warm and fluffy.
For a longer storage, let the microwaved rice cool completely then pack in freezer-safe bags or a freeze container. Freeze for up to 3 months, then thaw overnight in the fridge and re-warm in the microwave.
Frequently asked questions
Yes! Packaged rice such as Uncle Ben’s can be also used, but check the instructions on the package for any specific cooking adjustments. Some are instant or pre-cooked rice which requires less time.
While there is no significant difference in terms of taste and texture, microwaving rice is much faster and more convenient than cooking it on the stove. Taste, texture and smell will be exactly the same.
Absolutely! Although controversial, there’s no evidence that microwaving food poses dangers to your health. To be 100% safe, I recommend using a microwaveable bowl in glass or a BPA-free plastic container; avoid cheap plastic.
For more protein, serve it alongside turkey steaks, chicken breast, hard boiled eggs or baked tofu. If you are looking for a cozy meal, you can pair it with air fryer Brussels sprouts or a creamy lentil curry. To add more nutrients, make sure you add a serving of veggies such as roasted cauliflowers or a spinach salad.
More easy microwave recipes
- Microwave sweet potato
- Microwave oatmeal
- Pancake bowl in the microwave
- Microwave scrambled eggs
- Keto microwave bread
Microwave Rice
Equipment
Ingredients
- 1 ½ cups dry rice, Jasmine, basmati, white rice or sushi rice
- 2 ¼ cups cold water
- salt, optional, to taste
Instructions
- Measure both dry rice and water.
- Rinse the rice. After measuring it, place the dry rice in a bowl, fill it with cold water, and use your fingers or a fork to swish it around. Drain and repeat 2-3 times until the water runs clear. Once you're done, drain completely to remove all the water.
- Add the rinsed rice to the bottom of a large microwave-safe bowl, then cover with the water you measured previously.
- Place in the microwave, then microwave uncovered on high power (900 Watts) for 10 minutes. After 10 minutes, give it a quick stir if needed.
- Cover the top of your dish with a microwavable lid or with plastic wrap and cook on medium power for additional 5 minutes.
- Once done, let the rice rest covered for 5 minutes. This step allows the remaining steam to finish cooking the rice, making it plump up and get fluffy.
- Fluff the rice with a fork to break any clumps, then season with salt if desired and serve with your favorite dishes.
