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Title: Microwave Rice
Categories: Five, Rice
Yield: 4 Servings

1 c Long-grain white rice; such
- as basmati or jasmine

RINSE THE RICE: Add the rice to a sieve and run water
over it while swishing it around with your hands. Do
this until the water below the sieve looks clear, a few
minutes. Drain well. Alternatively, place the rice into
a large bowl, add water to cover it, swish the rice
around a few times with your hands and drain it out. Do
this 3 to 4 times, until the water you drain runs clear.

Transfer the rinsed rice to a large (2 1/2 to 3 quart)
microwave-safe bowl and add 2 cups of room-temperature
water. Microwave, uncovered, on full power for 15 to 25
minutes. If you have a powerful microwave (1000 to 1200
watts), start with 15 minutes. If you have a less
powerful microwave (700 to 900 watts), start at around
20 minutes. The rice will be done when the grains are
poking up like grass and are tender and the water is
fully absorbed; the grains shouldn't look wet or mushy.
If the rice isn't done, keep microwaving it in 1 to 2
minute increments. After the rice is cooked, let it rest,
undisturbed, in the closed microwave for another 5
minutes, then fluff it with a fork or rice paddle. (Some
condensation may collect in the interior of the
microwave but can be easily wiped dry.)

By: Priya Krishna

Yield: About 3 cups cooked rice (about 4 servings)

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Kitchen

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