Monday, August 18, 2008

Make Perfect Rice in your Microwave

My oven kicked the bucket this weekend. I've having to rely heavily on my microwave and my stove burners until my oven is fixed. One cool gadget I've found is the Progressive microwave rice cooker. It is worth every penny. We cook a LOT of rice around here. The old fashioned rice cooker always has a tough film at the bottom that is a pain to get off. The microwave cooker is awesome. Does a perfect job every time and it goes into the dishwasher. 

We use Basmati rice in this rice cooker. When using Basmati you double the amount in water (e.g. 1 cup of Basmati rice to 2 cups of water). We also add a little Kosher salt and vinegar. I know what you are thinking, "gross, vinegar???" Vinegar helps the rice stay fluffy and separated. You don't taste it! We only use about 1 tsp. or less.
I found a great recipe for Spanish Rice in "A Taste of the Missions" a cookbook from the Spanish Missions in San Antonio. I've adapted it for the Microwave Cooker. It is so good with tacos or fajitas.


1 ½ c. Basmati Rice
2 Tbl. Olive oil
1 clove garlic, minced
1 (14.5 oz.) can Muir Glen Fire Roasted tomatoes + enough water to make 3 cups liquid total
1 Tbl. chicken bouillon cube
Kosher salt & black pepper to taste
1 small onion chopped
2 dashes of Louisiana hot sauce
One tiny dash of cayenne pepper

(If you don’t use Basmati Rice, use 1 cup long grain rice and add enough water to the fire roasted tomatoes to make 2 cups of liquid)
(If you don’t have fire roasted tomatoes, use a can of regular diced tomatoes or Rotel would be good)

Sauté rice in olive oil until the rice is lightly browned. Add the garlic during the last 2 or 3 minutes. Crush the tomatoes and put them with the juice into a large measuring cup. Add enough water to make 3 cups of liquid. Toss everything into the microwave rice cooker. Cook for 15-18 minutes. If it is too moist, cook for 3 more minutes. Let it stand for a few minutes. Fluff with a fork and serve.

No comments:


Related Posts with Thumbnails