How to Cook Brown Rice in the Microwave
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5
How to Cook Brown Rice in the Microwave
Description
The brown rice is prepared by measuring the specified quantities—either two or four servings—then rinsed before cooking to improve texture. Cooking starts at full microwave power for 10 minutes to begin absorbing water and heat the rice. Following that, the power is reduced, and the rice cooks covered to finish absorbing water and soften without drying out or burning. A resting period in the microwave allows steam distribution to complete the cooking gently.
This process yields brown rice that is tender with whole kernels intact, avoiding mushy or overly hard textures when measurements and times are followed closely. The key is to use the same type of rice scoop for consistent volume and weight, as water amounts depend on this. Different measuring cups may require adjustments.
This microwave method suits small quantities of brown rice, convenient for quick preparation without stovetop or rice cooker use. It can be a practical approach when kitchen space or equipment is limited.
Tips from the notes include allowing leftover water to soak into the rice off-heat if grains seem wet after cooking, avoiding reheating to prevent overcooking, and increasing water slightly if rice turns out too firm. Precise water-to-rice ratios and using the correct measuring tool are crucial to success.
Ingredients
Two servings
- 178 g brown rice long grain
- 14 fl oz water filtered
Four servings
- 356 g brown rice long grain
- 20 fl oz water filtered
Instructions
- Read the note both above or below this recipe about using the right scoop. I used the small rice scooper that came with my rice maker. If you don't have this, follow this recipe using measurements by weight for best results.
- Measure out your long grain brown rice and rinse under running water. Place the rice in a large microwave-safe bowl (the rice will expand so you need enough room, I use a microwave-safe eight-cup mixing bowl).
- Add water into the rice bowl and place it in the microwave for 10 minutes on the highest power (my microwave’s highest power is level 10).
- After 10 minutes, use a dish towel to cover the bowl and continue to cook for 15 minutes, but lower the power to half the strength (mine is level 5). After this is finished, let it rest in the microwave for five minutes (do not open the door).
- Carefully remove the bowl and use a paddle or fork to fluff the rice and test if it’s finished. Your rice should be soft but still have whole kernels intact.
Notes
- Use the rice scoop that came with your rice cooker or weigh rice according to the recipe for best water ratio accuracy.
- If leftover water remains after cooking, fluff rice to distribute moisture and let it rest uncovered on the counter to absorb fully.
- Avoid reheating cooked rice in the microwave as it can lead to overcooking and mushy texture.
- Adjust water in small increments if the rice is too firm; add about two tablespoons and micowave briefly on medium.
- This method is designed for one and two cup rice portions and may not scale linearly for larger quantities.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 3423 kcal
% Daily Value*
| Calories | 342.3kcal | 17% |
| Carbohydrates | 71.4g | 24% |
| Protein | 7.3g | 15% |
| Fat | 2.7g | 4% |
| Saturated Fat | 0.5g | 3% |
| Sodium | 16.8mg | 1% |
| Potassium | 206.3mg | 4% |
| Fiber | 3.2g | 13% |
| Sugar | 0.8g | 2% |
| Calcium | 27.5mg | 3% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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