Instructions

1. Measure out the rice and water in the correct ratio. Determine the number of cups of rice you need. For regular long-grain rice, use a 2:1 water to rice ratio. If preparing parboiled or whole-grain brown rice, use 2 1/4 cups of water for every cup of rice.

2. Add the rice and water together in a microwave-safe bowl. Cover the bowl. Use a bowl that holds at least 2 1/2 to 3 qt., keeping in mind that rice triples in volume when cooked.

3. Add butter or margarine and salt, if desired, to the rice. Place the bowl in the microwave.

4. Microwave the rice on high for 5 minutes. For long-grain rice, reduce power to 50 percent and microwave for 15 minutes more. For parboiled and brown rice, reduce power to 50 percent and microwave for 20 minutes more.

5. Remove the bowl from the microwave and let it stand for 5 minutes. Do not disturb the rice during the resting period. Stirring the rice will release excess starch and make the rice sticky. Check the rice after 5 minutes and fluff with a fork if all liquid has been absorbed. If the rice is still hard and the liquid is not absorbed, microwave the bowl in 2-minute intervals until the rice is tender and the water is absorbed.