How to Cook Basmati Rice in the Microwave

Ingredients

• 285 g (1½ cups)dry basmati rice
• 530 ml (2¼ cups)water
• 15 ml (1 tablespoon)olive oil, ghee or butter
• 2.5 ml (½ teaspoon)sea salt
• 2bay leaves (optional)

Instructions

1. 1

   Soak the rice

   Optional but recommended: soak the rice in water for at least 20 minutes to help the grains elongate. Skip this if you are short on time.

2. 2

   Rinse the rice

   Rinse the rice in a mesh sieve.

3. 3

   Add the ingredients

   Put the rice, 530 ml water, oil, sea salt and bay leaves, if using, into a large microwave-safe bowl. Cover it with a lid.

4. 4

   Microwave the rice

   Microwave covered at 60% power for 12 minutes. Remove the lid and microwave uncovered at 100% power for 6 minutes. Serve as a side dish.

5. 5

   Store leftovers

   This rice is best served immediately. Refrigerate leftovers in a sealed container for up to 4 days. To reheat, add about 15 ml (1 tablespoon) water and microwave covered for 2–3 minutes, until warm.

What is microwave basmati rice?

Basmati is a long-grain rice associated with the Indian subcontinent and often served alongside curries and other dishes. This version cooks it in the microwave, making it a hands-off option when you do not want to use the hob.

Rinsing helps remove loose surface starch, and an optional soak encourages longer grains. A little fat and bay leaf give the rice a subtle savoury note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 284 calories, 4g protein, 55g carbs, 3g fat.

Most of the carbohydrates come from the basmati rice, while the oil, ghee or butter supplies most of the fat. The rice contributes a modest amount of protein; serve it with a protein-rich main and vegetables for a more balanced plate.

Choosing the ingredients

Rice: Use dry basmati rice and measure it before cooking. Different brands and rice varieties can absorb water differently, so use basmati for the intended texture.

Fat: Olive oil, ghee or butter all work. Choose one; ghee or butter gives a richer flavour, while olive oil keeps the flavour more neutral.

Aromatics: Bay leaves are optional and lend a gentle fragrance. Sea salt seasons the rice, so add it with the other ingredients before cooking.

Rinsing and soaking

Rinsing: Swirl the rice under running water in a mesh sieve until the water runs clearer. Let it drain before measuring the cooking water into the bowl.

Soaking: A soak of at least 20 minutes is optional, and the recipe’s 18-minute cook time does not include it. If you soak the rice, drain it before cooking.

Using a microwave-safe bowl

Bowl: Choose a large microwave-safe bowl with enough space for the rice and water to bubble without spilling over. Cover it with a lid for the first stage, following the lid’s microwave-safety instructions.

Cover: Keep the bowl covered during the 12 minutes at 60% power, then remove the lid for the final 6 minutes at 100% power. Take care when uncovering it, as hot steam can escape.

Checking the texture

Doneness: After cooking, the rice should be tender and the water absorbed. If it is still firm, give it a little more cooking time and check again, as microwaves can vary.

Serving: Fluff the rice gently before serving so the grains separate without breaking. The bay leaves are for flavour; remove them before eating.

Serving it as a side

Pairings: Serve the rice with a curry, dal or a vegetable dish to make a satisfying meal. Its mild flavour also works alongside grilled or roasted foods.

Balance: Add a source of protein and plenty of vegetables to the plate. The rice provides the starchy base, while the accompaniments bring variety.

Recipe notes & tips

• Use a large bowl so the water has room to bubble during cooking.
• Drain soaked rice well before adding the measured cooking water.
• Check that the bowl lid is suitable for microwave use.
• Uncover the bowl carefully to avoid the hot steam.
• Fluff the cooked grains gently before serving.
• Remove the bay leaves before eating.

Variations

• Use ghee: Choose ghee instead of oil for a fuller, buttery aroma.
• Use butter: Swap in butter for a soft, rich flavour.
• Skip the bay leaves: Leave them out for a plain, versatile side.
• Add whole spices: Include a small cinnamon stick for a warmer aroma.
• Serve with herbs: Scatter chopped coriander over the rice just before serving.

Common mistakes to avoid

• Skipping the rinse: Excess surface starch can make the grains stick; rinse the rice in a mesh sieve first.
• Using a small bowl: Bubbling water may overflow; choose a large microwave-safe bowl.
• Leaving the lid on: The final stage is uncovered; remove the lid after 12 minutes.
• Uncovering carelessly: Hot steam can burn; lift the lid away from your face and hands.
• Guessing at doneness: Microwave performance varies; check that the grains are tender and the water absorbed before serving.

How to store

Cool and refrigerate leftover rice in a sealed container for up to 4 days. Reheat it covered with about 15 ml (1 tablespoon) water for 2–3 minutes, until warm. The recipe also suggests freezing leftovers, though it does not specify a storage duration.

Frequently asked questions