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How to Cook Basmati Rice in the Microwave

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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.

Ingredients

  • 1 cup basmati rice
  • 1 1/2 cups water
  • Salt
  • Butter, ghee, or olive oil, optional

Instructions

  1. Place the basmati rice in a fine-mesh strainer or bowl and rinse several times under cool water until the water runs mostly clear.
  2. 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.
  3. 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.
  4. Microwave on high until the water begins to boil, usually about 5 minutes depending on microwave wattage.
  5. 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.
  6. 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.
  7. 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

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