Why You’ll Love This Recipe

I love cooking basmati rice in the microwave because it is convenient and requires very little hands-on attention. I do not need to monitor a saucepan, and the method is especially useful when my stovetop is already busy.

I also like that I only need rice, water, and salt for the basic recipe. I can add butter, oil, herbs, or spices when I want extra flavor. Since microwave power varies, I use the cooking time as a guide and make small adjustments when necessary.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup basmati rice
1 1/2 cups water
1/2 teaspoon salt
1 teaspoon butter, ghee, or olive oil, optional

Directions

1. Rinse the Rice

I place the basmati rice in a fine-mesh strainer or bowl and rinse it under cool water.

I continue rinsing until the water becomes noticeably clearer. This removes excess surface starch and helps me get fluffier, more separate grains.

2. Soak the Rice

When I have time, I soak the rinsed basmati rice in fresh water for about 15 to 20 minutes.

I find that soaking helps the long grains cook more evenly. I drain the rice thoroughly before transferring it to my microwave-safe bowl.

3. Combine the Ingredients

I place the drained rice in a large, deep microwave-safe bowl and add 1 1/2 cups of water, salt, and butter, ghee, or olive oil if I am using it.

I choose a bowl with plenty of extra room because the water can bubble vigorously as the rice cooks.

4. Microwave the Rice

I microwave the rice uncovered on high for about 8 to 10 minutes, or until the water is bubbling and much of it has been absorbed.

I then loosely cover the bowl with a microwave-safe lid or plate, leaving a small vent for steam.

I microwave it at about 50% power for another 8 to 10 minutes, or until the rice is tender and the liquid has been absorbed.

5. Let the Rice Rest

I carefully remove the bowl from the microwave using oven mitts because both the container and steam will be very hot.

I leave the rice covered for about 5 to 10 minutes. I find that this resting period helps the remaining steam finish cooking the grains evenly.

6. Fluff and Serve

I remove the cover carefully, keeping my hands and face away from the escaping steam.

I fluff the rice gently with a fork to separate the grains, then taste it and add more salt if necessary.

I serve the basmati rice while it is warm.

Servings and Timing

This recipe makes approximately 3 cups of cooked basmati rice.

Prep time: 5 minutes
Optional soaking time: 15 to 20 minutes
Microwave time: approximately 16 to 20 minutes
Resting time: 5 to 10 minutes
Total time without soaking: approximately 25 to 35 minutes
Servings: approximately 4

Variations

For buttery basmati rice, I add a tablespoon of butter or ghee before cooking. I sometimes add another small amount after fluffing the finished rice.

For aromatic basmati rice, I add a bay leaf, a few cardamom pods, a small cinnamon stick, or several whole cloves to the water before microwaving. I remove the whole spices before serving.

For turmeric rice, I add about 1/4 teaspoon of ground turmeric to the cooking water. I like the warm golden color and subtle earthy flavor it gives the rice.

For garlic basmati rice, I stir a little finely minced garlic or garlic powder into the water before cooking.

For herb rice, I cook the basmati using the basic method and fold chopped cilantro, parsley, or mint into the rice immediately before serving.

Storage/Reheating

I cool leftover cooked rice promptly and refrigerate it in a shallow airtight container rather than leaving it sitting at room temperature. I use refrigerated rice within about 3 to 4 days.

For reheating, I place the amount I need in a microwave-safe bowl and sprinkle a tablespoon or two of water over the rice. I cover it loosely and microwave until steaming hot throughout, stirring partway through when necessary.

For longer storage, I freeze cooled rice in individual portions in freezer-safe containers or bags. I can reheat frozen rice in the microwave with a splash of water until thoroughly hot.

FAQs

What is the best water-to-rice ratio for microwave basmati rice?

I usually start with 1 cup of basmati rice and 1 1/2 cups of water. The ideal amount can vary slightly depending on the rice, whether I soak it, my microwave wattage, and the container I use, so I make small adjustments after trying the method once.

Do I need to soak basmati rice before microwaving it?

No. I can cook basmati rice without soaking it. However, I like soaking it for about 15 to 20 minutes because I find that the grains cook more evenly and develop a nice elongated texture.

Why did my rice boil over in the microwave?

I usually get boil-overs when my bowl is too small. Rice and water foam considerably during cooking, so I use a deep microwave-safe bowl with several inches of empty space above the ingredients.

Why is my microwave basmati rice still hard?

If the rice is still firm after the suggested cooking time, I add a small splash of hot water, loosely cover the bowl, and microwave it for another 1 to 2 minutes. I then let it rest before checking it again.

Can I cook more than one cup of basmati rice in the microwave?

Yes, but I use a much larger microwave-safe container and expect the cooking time to increase. I avoid simply doubling the cooking time because microwave performance varies. I check the rice as it cooks and adjust the additional time as needed.

Conclusion

Cooking basmati rice in the microwave gives me an easy way to prepare fluffy, fragrant rice without taking up space on my stovetop. Rinsing the grains, using a large microwave-safe bowl, and allowing the cooked rice to rest are the simple steps that help me get consistently good results.

How to Cook Basmati Rice in the Microwave

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Microwave basmati rice is an easy way to make fluffy, fragrant rice without using the stovetop. Rinsing the grains and allowing them to rest after cooking helps produce tender, separate rice.

Author: Laura
Prep Time: 5 minutes
Cook Time: 16–20 minutes
Total Time: 25–35 minutes
Yield: Approximately 3 cups cooked rice, 4 servings
Category: Side Dish
Method: Microwave
Cuisine: Indian
Diet: Vegan

Ingredients

1 cup basmati rice
1 1/2 cups water
1/2 teaspoon salt
1 teaspoon butter, ghee, or olive oil, optional

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Instructions

Place the basmati rice in a fine-mesh strainer or bowl and rinse under cool water until the water becomes noticeably clearer.
For best results, optionally soak the rinsed rice in fresh water for 15–20 minutes, then drain thoroughly.
Transfer the rice to a large, deep microwave-safe bowl. Add 1 1/2 cups water, salt, and the optional butter, ghee, or olive oil.
Microwave uncovered on high for 8–10 minutes, or until the water is bubbling and much of it has been absorbed.
Loosely cover the bowl with a microwave-safe lid or plate, leaving a small vent for steam. Microwave at approximately 50% power for another 8–10 minutes, or until the rice is tender and the liquid has been absorbed.
Carefully remove the hot bowl from the microwave using oven mitts. Leave the rice covered for 5–10 minutes so the steam can finish cooking the grains.
Carefully remove the cover, avoiding the escaping steam. Fluff the rice gently with a fork, adjust the salt if necessary, and serve warm.

Notes

Use a large, deep microwave-safe bowl with plenty of empty space to reduce the risk of the rice boiling over.
Microwave wattages vary, so adjust the cooking time as necessary.
If the rice is still firm, add a small splash of hot water, loosely cover, and microwave for another 1–2 minutes before resting again.
For aromatic rice, add a bay leaf, cardamom pods, cinnamon stick, or whole cloves before cooking and remove them before serving.
For turmeric rice, add about 1/4 teaspoon ground turmeric to the cooking water.
Cool leftovers promptly and refrigerate in an airtight container for 3–4 days. Reheat with a splash of water until steaming hot throughout.

Nutrition

Serving Size: 3/4 cup cooked rice
Calories: 170 kcal
Sugar: 0 g
Sodium: 295 mg
Fat: 0.5 g
Saturated Fat: 0.1 g
Unsaturated Fat: 0.4 g
Trans Fat: 0 g
Carbohydrates: 37 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 0 mg