If you know me you know that I love rice. I mostly make the CalRose white rice in my rice maker and then keep it in the refrigerator for several days and several meals. I also will freeze it as a rice "patty" to thaw and use later, like in a one bowl wonder or for soup or well, just to eat with nothing but butter and soy sauce. What can I say, I love rice. I do make wild rice on occasion, usually a holiday or when making my chicken and wild rice soup. Have I posted that yet? Probably not, it's been too dang hot. Once the air gets cool again I will post it, you can make it in a crockpot or on the stove. The other day I wanted a rice bowl since there was some left over chicken but shockingly there was no rice in the freezer and I didn't want to make a huge amount. Can you make rice I thought in the microwave? Turns out, you can. You really have to watch it though or it's going to boil right out. If it does, just add more water and let it cook some more. I've tried it with the CalRose Rice and a Wild Rice Mixture. The CalRose was much easier to cook. The Wild Rice mixture did work, it took 15 minutes to cook which is way better then the 45 minutes on the stove but it was kind of a pain. The first 6 minutes I did it at 50% power, then 2 minutes, 2 minutes and 2 minutes each time stirring in between. The last 1 minute intervals I had to stop it quite often to keep it from boiling over. At the 10 minute mark, I had to add a bit more water. I also covered it with saran wrap during cooking with a small vent hole. It still would burn if you were not careful. I may keep working on this procedure to see if I can tweak it more. Maybe cooking it for the full 15 minutes at 50% power? Not sure yet. This procedure does work for the CalRose rice though.
1/2 cup CalRose Rice
1 cup Water
2 TBSP Soy Sauce
1 tsp Sesame Oil
1 tsp Rice Vinegar
1/2 tsp crushed ginger
1/2 tsp Hot Sauce (such as chili oil)
1/2 cup Cooked Chicken (can use also, cooked sliced Beef or cubed Tofu)
2-3 radishes, sliced
3 TBSP cut Baby Carrots
2 TBSP cut Green Onions
sliced mushrooms, water chestnuts diced, cooked vegetables
Add rice and water and salt if using to a deep microwave safe bowl, cover with saran wrap but leave a small hole (see picture)
Set microwave to 50% power
Cook 5 minutes, let it rest for 30 sec-1 minute
Cook 5 minutes but keep an eye on it as it may begin to bubble over, if it starts to just turn off the microwave and let it rest at least 30 sec-1 minute
Cook 5 minutes but if it has bubbled over, add more water
Mine bubbled once at the 9 minute mark. I added just shy of a 1/4 cup water (because that is what it looked like) and cooked it the 1 minute. Let it rest and then the additional 5 minutes. Remember this is all at 50% power
Add rice, water and salt (if using) to a small sauce pan with a lid. Set to simmer. Let cook until all water has been absorbed (any where from 30 to 45 minutes)
Make the sauce while the rice is cooking and cut up your vegetables. If you are using frozen vegetables, just wait until the rice is cooked (if cooking in the microwave) and heat after, leave the rice covered.
Assemble and consume.
Always leave a vent hole but be very careful when removing the saran as there is still quite a bit of very hot steam.
15 minutes at 50% power
I hope you enjoyed this recipe. If you did, leave a comment below. I also have a YouTube channel where I feature many of my recipes. If you would like to check it out, click on this link: Bristlee One
Thank you for stopping by and remember, enjoy life.
It's the one you have,