Perfect Rice in the Microwave




This instructable will teach you how to make the perfect steamed sushi rice in your microwave!

Step 1: Gather Ingredients and Supplies

The first thing to do is to gather all the supplies and ingredients that you will need to make the rice.

Microwave Rice Cooker
You can get these any where really. I got mine at my local Asian food store for about $5USD.'
Rice Paddle
Generally comes with the cooker
Measuring Cup

Sushi Grade Rice
Sushi grade rice works the best. The short grains stick together well after being cooked.
What you cook rice with...
Seasoned Rice Vinegar
To season the rice

Step 2: Measureing the Rice.

The second step is to measure out the rice that you are going to use.

For the sake of this tutorial, and my stomach, I am using 1/2cup rice and for water I will use 3/4cup.

When making rice, be careful not to make too much. Using 1 cup of uncooked rice will make about 3 cups of rice when cooked.

Rice to Water Ratios
1/2 cup rice to 3/4cup water
1 cup rice to 1 1/4 water
2 cups rice to 2 1/2 water

After you have measured the rice, put in in the cooker. Do not put the measured water in just yet.

Step 3: Rinse the Rice

The 3rd part is rinse the rice.

Even though the bag of rice says that rinsing is not required, I still do it any way.

Once you have put the rice in the cooker, run some clean tap water onto it. Don't add too much, just enough to cover the rice.

Once the rice is covered, swirl the cooker around. You will notice that the water becomes cloudy and looks like weak milk.

Using a sieve or the cover for the cooker, carefully drain the water off of the rice.

Step 4: Add the Water and Let Sit.

Now that the rice is clean and drained, you can go ahead and add the measured water.

Again, since I used 1/2cup rice, I will use 3/4cup of water. For the ratios check out step 2.

After you add the water, put the cover on the cooker and let sit for 30 minutes. This lets the rice soak up some water so it can become sticky.

Step 5: Cook the Rice!

Now that you let the sit for 30 minutes, it is time to cook it!

Place the cooker in the microwave and set it to cook for 10 minutes.

After it finishes cooking for 10 minutes, you can leave the cooker in the microwave for another 10 minutes. This lets it cool for a few minutes while allowing the rice to absorb some of the steam.

Step 6: Seasoning and Eating!

After the additional 10 minutes is up, you can take the cooker out of the microwave. Be careful because it could be still hot.

Stir the rice around (fluff it) with the rice paddle. If you want you can mix in some seasoned rice vinegar to taste. For this, I used about a teaspoon of the vinegar.

Once you seasoned it, you are free to do what ever you want with it! Make sushi, onigiri, or what ever else you want!



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    27 Discussions


    5 years ago on Introduction

    Further research is required to convince me on the use of
    fortified rice. Who knows what else is sprayed during this fortification process. I will still eat mine washed, thank you.


    10 years ago on Introduction

    Just an FYI. The reason you're not supposed to rinse rice is that it's been sprayed with vitamins. Sadly, when rice (and other grains) are milled the nutritious part goes to make animal feed, the tasty but not so nutritious part comes to us. In and around the 1930s this was found to be the cause of malnutrition in large parts of the population. School children were suffering from rickets and scurvy. So the government mandated that the vitamins had to be added back. With rice, this is done by simply spraying on a liquid vitamin solution. This is why rice, bread, milk, flour, and many other foods are called "vitamin enriched." It's the marketing department making virtue of necessity. Interesting world we live in, huh?

    1 reply

    Reply 6 years ago on Introduction

    I just wrote the same thing (in not the same words, yours is a better explanation) then i see yours, glad I know someone else knows their rice history


    6 years ago on Introduction

    Just to warn you, the reason they say don't rinse the white rice, is because it removes all the vitamins and minerals from the rice. During bleaching (from brown to white rice) It removes all of thoes from the rice. And so the companies spray them back on before packaging to still have it be considered a food staple. So rinsing your rise will only hurt ya!


    6 years ago on Step 5

    This is a perfect recipe thank you!! I followed it to the T and it worked perfectly. I tried to boil the sushi rice 2 days ago and it went terribly wrong but I bought a steamer and followed this easy peasy step to step and it came out perfect!! I added toasted sesame seed and black pepper to mine along with the vinegar and sugar and it's very tasty! (guys if you're going to toast the sesame, they burn easily so stay by the frying pan!)


    9 years ago on Step 5

    ok thanks, that's nice but it doesn't make sense saying "10 minutes" if you don't tell us what temperature/Watt the microwaves should be tuned to, does it? I mean 10 minutes of microwave at 600 watt is not the same then at 1000 watt... thanks for the tutorial, anyway. enjoy the rice!

    2 replies

    Reply 7 years ago on Introduction

    Typically, if they dont tell you what level to set it at, then its set to High/Full. They only tell you to set it to something else if you have to change it... My microwave doesnt even have a "Power" setting, its set to "High" automatically.

    Mrs. chan

    9 years ago on Introduction

    my teenager daughter always cook rice in teh microwave oven. For 2 cups of rice at 10 mins power at 80 degrees. at 8 mins stir the rice so that it will cook evenly. dont forget to lightly cover the bowl. so it take only 10 mins to cook the rice .My Microwave ia 1000watt.


    9 years ago on Introduction

    I make my rice a lot simpler. Firstly, I just use a microwave-safe dish as a container. Then I add the rice along with 4 times as much water and some chicken broth/white vinegar. Nuke on high for 18 minutes. Perfection!


    11 years ago on Introduction

    I appreciate any attempt to make rice even simpler than it already is, but you've taken a process that normally takes 20 minutes on the stove top and shortened it into 50 minutes...and it takes just as much water...and I only have to buy and store one more oversized pot in my kitchen. Is there an advantage to this method that you might have left out? Why would I want to do this?

    5 replies

    Reply 11 years ago on Introduction

    I don't really think that there is really an advantage, and I never really thought about it until you mentioned it just now. I guess it is just an alternative to people who want to make the sticky sushi rice and don't have an electric rice cooker or a lot of space to cook in.


    Reply 11 years ago on Introduction

    And then there are the people in really small apartments who don't have room for a cooktop but do have a microwave (my mother is one of those).


    Reply 10 years ago on Introduction

    thats an interesting instructable idea. how to make rice in a toaster oven!


    Reply 11 years ago on Introduction

    I think you're right.... Sorta -- David never said it was more simple or better than another method... which, it really isn't unless you're like me and can't make rice to save your own life :p