How to Cook Basmati Rice in the Microwave
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.
- 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
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
