It sounds as if the MW is slightly less convenient than a rice cooker (you
have to restart on medium after 5 minutes on high), but doesn't have to be
taken out of the cabinet.

So it's about a toss-up vs rice cooker and ahead of the stove.

--

Regards

Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"

"Hahabogus" > wrote in message
. 1...
> "Louis Cohen" > wrote in
> . net:
>
> > Please tell me about cooking rice in the microwave. Usual 2:1 water to
> > rice? How many minutes? Cook partway and stir, then cook some more?
Or
> > cook all the way through in one shot?
> >
>
> Well cooking rice is a kinda learn/improve as you go along. I put the 2:1
> mixture and a little salt in microwave safe container and stir well before
> putting it in the microwave (no lid needed). And nuke for 18 minutes on
> high. Fluff rice after finished cooking. But that's my microwave and my
> quantities, yours may vary. This was for a coffee mug of Uncle Ben's
> converted (par boiled) rice and 2 coffee mugs of water or chicken stock at
> room temp (about enough rice for a side for 4 people). My guess is the
> coffee mug is 12 oz.
>
> My rice cooker takes about the same time to cook 1 cup raw rice, but is
> more versatile. Either way you get reasonable tasting rice without paying
> attention to it and freeing up a burnner.