David Eastwood wrote:

You'll need a suitable bowl with a lid - I use an old Tupperware Stack
Cooker. Zap a tablespoon of oil on high for a minute. Add a cup of
rice, stir to coat, and zap for another minute. Add two cups of cold
water and stir it up a bit.

If it's white rice, cook covered for 5 minutes on high, and 15 minutes
on 40%. If it's brown, 5 minutes on high, and 40 minutes on 40%.
When it's done, fluff it up with a fork, and let it stand, covered for
a few minutes before serving.

That's how I do it, too - except I add a lump of butter (rather than oil)
and a pinch of salt.
It works perfectly!
I usually use a 2 litre CorningWare casserole.

Sheila