Cooking rice this way began as an experiment.
Surprisingly it worked, and it worked well. Within a few minutes, we had a bowl of 'just right' cooked rice.
I used a small-grain risotto-type rice.
Although I'd found recipes for doing it this way, I more or less played it by ear for this first attempt.
After rinsing the rice, I placed it in a microwave-safe bowl with twice the amount of liquid to rice.
Covered the bowl & set it in the microwave.
Cooked it for a couple of minutes on defrost setting (55 on my machine). Then, 3 more minutes on the roast setting (70 on my machine).
At this point I quickly test-tasted - a bit al dente - so cooked another few minutes on 'roast'.
Then, left it covered while preparing additions & seasonings of cheese, garlic powder, dry parsley and pepper - left it covered until cheese melted.
It was positively delicious!
You could use any additives and seasonings you like - even sweet ones such as fruit, for a dessert.
This entire process, from the start, offers opportunity for fun, quick & tasty innovation.
For example - Use chicken or vegetable stock, or tomato juice for liquid. Use milk for rice pudding dessert with fruits of choice.
Or, just cook rice plain to serve with chili or whatever!
