Our microwave gets used to cook rice and heat milk for coffee. That's it. I don't have a rice cooker and stove top rice requires close attention, so I started using the microwave. This method takes 17 minutes and the rice is always perfect: fluffy, not sticky, and never burnt.
Rinse the rice.
Swoosh it around.
Add water and cook.
Ingredients & Directions:
Scoop 2 cups of jasmine rice into a microwave safe corningware-style dish with a glass lid.
Using filtered or tap water to cover the rice, swoosh around by hand, and drain water. Do this twice to remove excess starch and prevent clumping.
Once the rice is rinsed add water to one centimeter above rice. I measure using my finger: 1 knuckle of water = the perfect amount. Add 2 pinches of sea salt. Cover dish and set to 7 minutes in the microwave at 30% power.
Uncover slightly and set again, this time for 10 minutes in the microwave at full power.
Remove and fluff slightly. Add butter and salt if desired or serve as is.
Image Source: Flickr