Microwave rice cookers came on the scene a few years ago and now these inexpensive pots are giving electric rice cookers major competition. They produce steamed, fluffy rice with little risk of scorching. The devices also can be used to steam vegetables and reheat cooked rice. Specially-designed lids on microwave rice cookers allow excess pressure to escape while holding most of the water and steam in the pot. Add this to my Recipe Box.
Instructions
1. Wash rice cooker in warm soapy water, rinse well and pat dry. Measure 1 cup white rice. Pour into the bowl of the rice cooker. Using a running tap or kitchen sprayer, fill the bowl half-full of water and stir the raw rice with a spoon to rinse. Drain off the rinse water, being careful not to pour out the rice.
2. Add 1 1/2 cups clean water to the bowl. Place the inner lid over the rice, followed by the outer lid. (On some cookers, these two pieces attach to one another.) Flip the side latches over the cover tabs. Put the cooker in the microwave and cook at 100-percent power for 12 to 15 minutes, depending on your microwave.
3. Carefully remove the cooker from microwave. There might be some boil-over on the floor of the oven, which can be wiped up with a paper towel. Let the cooker stand for five minutes. Open the top carefully and fluff up the rice with a wooden spoon or rice paddle. One cup raw white rice equals three cups lightly-packed cooked rice.
Tags: rice cookers, rice with, cooked rice, rice cooker, white rice