Why You’ll Love This Recipe
I love microwave basmati rice because the method is quick, convenient, and requires only one microwave-safe bowl. Once I know the right rice-to-water ratio for my microwave and preferred brand of rice, I can get consistently tender results.
I also like that basmati rice works with so many meals. I serve it with curries, lentils, roasted vegetables, stir-fries, stews, and grilled dishes, or use it as the base for a rice bowl.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Basmati rice
- Water
- Salt
- 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 several times. I continue rinsing until the water becomes mostly clear.
I find that rinsing removes excess surface starch and helps me get separate, fluffy grains instead of sticky rice.
2. Soak the Rice
When I have time, I soak the rinsed basmati rice in water for about 15 to 20 minutes. I then drain it thoroughly.
I can skip this step when I am in a hurry, although I find that soaking helps the grains cook more evenly and elongate nicely.
3. Combine the Ingredients
I transfer the drained rice to a large, deep microwave-safe bowl. I add water, salt, and a little butter, ghee, or olive oil if desired.
I make sure the bowl is considerably larger than the volume of rice and water because the mixture can bubble and expand as it cooks.
4. Microwave the Rice
I microwave the rice on high until the water begins boiling, usually about 5 minutes depending on my microwave.
I then reduce the microwave power to about 50% and cook for another 10 to 12 minutes, or until the water has been absorbed and the rice is tender.
Since microwave wattages vary, I check the rice near the end and adjust the cooking time when necessary.
5. Let the Rice Rest
I carefully remove the bowl from the microwave because it will be very hot. I cover it and let the rice rest undisturbed for about 5 minutes.
I find this resting period important because the remaining steam finishes cooking the grains and improves their texture.
6. Fluff and Serve
I gently fluff the rice with a fork, separating the grains without crushing them. I taste and add a little more salt or butter if needed, then serve the rice while warm.
Servings and Timing
I usually get about 3 to 4 side-dish servings from 1 cup of uncooked basmati rice.
- Prep time: 5 minutes
- Optional soaking time: 15–20 minutes
- Microwave time: about 15–17 minutes
- Resting time: 5 minutes
- Total time without soaking: about 25 minutes
- Total time with soaking: about 40–45 minutes
- Servings: 3–4
I treat the microwave time as a guideline because microwave wattage, bowl size, rice brand, and whether I soak the rice can all affect the final cooking time.
Variations
Butter Basmati Rice
I stir a little butter into the cooked rice after fluffing it. I like this simple variation when I want a richer side dish without adding strong flavors.
Turmeric Basmati Rice
I add a small amount of ground turmeric to the water before cooking. This gives my rice a beautiful golden color and a mild earthy flavor.
Cumin Basmati Rice
I add cumin seeds or a small amount of ground cumin before cooking. I especially like serving this variation alongside curries and lentil dishes.
Cardamom Basmati Rice
I add a few lightly crushed cardamom pods to the bowl before microwaving. I remove the pods before serving and enjoy the subtle aromatic flavor they leave behind.
Vegetable Basmati Rice
I stir cooked peas, carrots, corn, or other vegetables into the finished rice. I find this an easy way to turn plain basmati rice into a more substantial side.
Storage/Reheating
I cool leftover basmati rice promptly and transfer it to an airtight container in the refrigerator. I refrigerate cooked rice rather than leaving it sitting at room temperature for extended periods, and I generally use refrigerated leftovers within 3 to 4 days.
To reheat the rice in the microwave, I add a small splash of water and cover it loosely with a microwave-safe lid or plate. I microwave until the rice is steaming hot throughout, stirring if needed for even heating.
I only reheat the amount I plan to eat. Adding a little water before reheating helps restore moisture and keeps the grains from becoming excessively dry.
FAQs
What is the best water-to-rice ratio for microwave basmati rice?
I usually start with approximately 1½ cups of water for every 1 cup of basmati rice. However, I sometimes need to adjust the amount slightly depending on the brand of rice, whether I soak it, and how quickly my microwave evaporates water.
Do I need to rinse basmati rice before microwaving it?
I recommend rinsing it. Rinsing removes some of the excess surface starch, which helps me produce lighter rice with more distinct grains.
Do I have to soak basmati rice before cooking it?
No. I can cook basmati rice in the microwave without soaking it. When I have an extra 15 to 20 minutes, however, I like soaking it because I find the grains cook more evenly and develop a nice elongated shape.
Why did my rice boil over in the microwave?
I find this usually happens when my bowl is too small or the microwave power is too high for the entire cooking period. I use a deep microwave-safe bowl with plenty of extra space and reduce the power after the water starts boiling.
How do I fix microwave basmati rice that is still hard?
If the grains are still firm after the water has been absorbed, I sprinkle a few tablespoons of water over the rice, cover the bowl, and microwave it for another 1 to 2 minutes. I then let it rest for a few minutes before checking it again.
Conclusion
Cooking Basmati Rice in the Microwave is a convenient technique I use when I want fluffy rice without watching a saucepan on the stove. Rinsing the rice, using enough water, reducing the microwave power after boiling, and allowing the cooked rice to rest help me achieve tender, separate grains.
PrintHow to Cook Basmati Rice in the Microwave
Fluffy, fragrant basmati rice cooked conveniently in the microwave with minimal hands-on work. Rinsing, controlled microwave power, and a short resting period help produce tender, separate grains.
- Prep Time: 5 minutes
- Cook Time: 15-17 minutes
- Total Time: 25 minutes
- Yield: 3-4 servings
- Category: Side Dish
- Method: Microwave
- Cuisine: Indian
- Diet: Vegan
Ingredients
- 1 cup basmati rice
- 1 1/2 cups water
- Salt
- Butter, ghee, or olive oil, optional
Instructions
- Place the basmati rice in a fine-mesh strainer or bowl and rinse several times under cool water until the water runs mostly clear.
- For best results, soak the rinsed rice in water for 15 to 20 minutes, then drain thoroughly. This step is optional and can be skipped when short on time.
- Transfer the drained rice to a large, deep microwave-safe bowl. Add 1 1/2 cups water, salt, and butter, ghee, or olive oil if desired. Use a bowl with plenty of extra capacity to accommodate bubbling and expansion.
- Microwave on high until the water begins to boil, usually about 5 minutes depending on microwave wattage.
- Reduce the microwave power to approximately 50% and cook for another 10 to 12 minutes, or until the water is absorbed and the rice is tender. Check near the end and adjust the cooking time as necessary.
- Carefully remove the hot bowl from the microwave. Cover and let the rice rest undisturbed for 5 minutes so the remaining steam can finish cooking the grains.
- Fluff gently with a fork, adjust the salt or add additional butter if desired, and serve warm.
Notes
- Microwave wattage, bowl size, rice brand, and soaking can affect cooking time, so treat the suggested times as guidelines.
- Use approximately 1 1/2 cups water for every 1 cup basmati rice, adjusting slightly if necessary for your rice and microwave.
- Always use a large, deep microwave-safe bowl with plenty of extra space to reduce the risk of boiling over.
- If the rice remains firm after absorbing the water, sprinkle it with a few tablespoons of water, cover, and microwave for another 1 to 2 minutes before resting again.
- For variations, add turmeric, cumin, or lightly crushed cardamom pods before cooking, or stir cooked vegetables into the finished rice.
- Cool leftovers promptly and refrigerate in an airtight container for up to 3 to 4 days.
- To reheat, add a splash of water, cover loosely, and microwave until steaming hot throughout.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 170 kcal
- Sugar: 0 g
- Sodium: 200 mg
- Fat: 0.5 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 0.3 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg
