How to Cook Brown Rice in the Microwave

Ingredients

• 178 glong-grain brown rice
• 414 ml (14 fl oz)filtered water
• 356 glong-grain brown rice
• 591 ml (20 fl oz)filtered water

Instructions

1. 1

   Check your measure

   Read the note about using the right scoop, either above or below the recipe. The original method uses the small scoop supplied with a rice maker; if you do not have one, use the weight measurements for best results.

2. 2

   Rinse the rice

   Measure the long-grain brown rice and rinse it under running water. Put it in a large microwave-safe bowl with plenty of room for the rice to expand; an eight-cup microwave-safe mixing bowl is used in the original method.

3. 3

   Cook on high

   Add the water to the bowl and microwave on the highest power for 10 minutes. The original method uses level 10.

4. 4

   Lower the power

   After 10 minutes, cover the bowl with a tea towel and microwave for a further 15 minutes at half power; the original method uses level 5. When cooking finishes, leave the bowl in the microwave for 5 minutes without opening the door.

5. 5

   Fluff and check

   Carefully take the bowl out, then fluff the rice with a paddle or fork and check that it is cooked. It should be soft, with the kernels still whole.

What is microwave brown rice?

Brown rice is whole-grain rice with its bran layer intact, giving it a nuttier flavour and chewier texture than white rice. Rice is a staple across many Asian cuisines, though this simple cooking method is useful alongside all sorts of meals.

This version uses staged microwave cooking: a high-power start followed by a gentler finish and a covered rest. Rinsing first and giving the rice room to expand help make the method more reliable.

Nutrition and macros by portion

The nutrition label shows one serving as written: 342 calories, 7g protein, 71g carbs, 3g fat.

Most of the carbohydrates come from the brown rice, while the rice also supplies some protein and a small amount of fat. Serve it with vegetables and a protein-rich topping to make a more rounded plate.

Choose the right measure

Scoop: the original recipe refers to a small scoop supplied with a rice maker, so check its accompanying note before measuring that way. If you do not have that scoop, follow the quantities by weight as directed.

Bowl: choose a large microwave-safe bowl with space above the rice and water. The method specifies an eight-cup mixing bowl as an example.

Rinse before cooking

Rinsing: run water over the measured rice before putting it in the bowl. This is the only preparation step before adding the cooking water.

Use two power levels

High power: begin with 10 minutes at the microwave's highest setting; the source uses level 10. This starts the cooking before the longer, lower-power stage.

Half power: cover the bowl with a tea towel and cook for 15 minutes at half strength; the source uses level 5. Leave the microwave door closed during the following 5-minute rest.

Check the texture

Doneness: carefully remove the bowl and test a few grains after fluffing. The target is soft rice with the kernels still intact.

Build a balanced plate

Pairing: serve the rice with vegetables and a protein such as tofu, eggs, fish or beans, or use it as a base for a curry or stir-fry. Its mild, nutty flavour works with plenty of seasonings and sauces.

Recipe notes & tips

• Use the weight measurements if you do not have the rice-maker scoop mentioned in the recipe note.
• Rinse the rice under running water before cooking.
• Choose a bowl large enough to leave room for the rice to expand.
• Cover the bowl with a tea towel for the lower-power cooking stage.
• Keep the microwave door closed during the 5-minute rest.
• Fluff and test the rice before serving.

Variations

• Add seasoning: stir in your preferred seasoning after cooking.
• Serve with curry: spoon a curry over the rice just before serving.
• Make a bowl: top with vegetables and your choice of protein.
• Add a sauce: serve alongside a stir-fry with your preferred sauce.

Common mistakes to avoid

• Using the wrong scoop: check the recipe note, or use the quantities by weight if you do not have the rice-maker scoop.
• Choosing a small bowl: the rice expands as it cooks, so use a large microwave-safe bowl.
• Skipping the rinse: rinse the measured rice under running water before adding it to the bowl.
• Using high power throughout: switch to half power after the first 10 minutes.
• Opening the door during the rest: leave the bowl in the microwave for 5 minutes with the door closed.
• Skipping the texture check: fluff the rice and check that it is soft while the kernels remain whole.

How to store

Refrigerate leftover rice promptly in a covered container and use within 3–4 days. Reheat until steaming hot throughout, adding a splash of water if needed to loosen it.

Frequently asked questions