Learn the perfect way to cook Jasmine rice in the microwave . It turns out fluffy and delicious! As an Asian, I can vouch that with the right rice-to-water ratio and timing, it’s almost as good as using a rice cooker, and it saves a lot of time too!
🙋♀️ What is Jasmine Rice?
Jasmine rice is a fragrant, long-grain rice variety popular in South East Asia. It provides a fluffier texture compared to japonica rice or sticky rice, enhanced by a delightful hint of pandan fragrance.
However, when compared to basmati rice (the type of long-grain rice popular in South Asian cuisines), jasmine rice is way softer and stickier.
In Vietnam, it’s a common sight to find a rice cooker in every household. Achieving perfect, fluffy steamed rice is a breeze with a quality rice cooker, preferably from a Japanese or Korean brand. Yet, for many Vietnamese, rice cooked in a cast iron pot is still considered the best.
When I made the move to Germany, I decided to get creative with cooking jasmine rice (and other types of rice) without a rice cooker—just using the stove, instant pot, or even the microwave.
Honestly, the jasmine rice from the microwave doesn’t quite hit the same level as the other methods, but it’s a real time-saver for me, and the outcome is surprisingly okay. It’s like my little kitchen superhero during those crazy busy times with exams or work.
More microwave magic recipes:
❤️ Why this recipe works
- Saving-time: cooking rice with a rice cooker typically takes 30-45 minutes, but using a microwave reduces it to around 15 minutes.
- Decent flavor: While the flavor may not reach the perfection of rice cooked in a Rice Cooker or on a Stovetop, the difference is so slight that even my Vietnamese friends approve of this recipe.
- Utilize your microwave: Make the most of your microwave! It’s not only for heating or thawing frozen food; it can do much more. No need to buy a rice cooker to enjoy delicious rice like an Asian.
- A microwave
- A microwave-safe bowl
- 2 microwave-safe plates (one used as a lid and the other to catch any water that may leak during the cooking process)
After numerous tests, I found the perfect rice-to-water ratio.
- 1 cup Jasmine rice
- 1+3/4 cup boiling water (boiling water helps reduce cooking time)
💎 Rinsing rice really matters?
Absolutely! The primary purpose of rinsing the rice is not only to hydrate or remove starch. It’s more to eliminate any dirt, dust or itsy-bitsy buggies after a lengthy journey from paddy fields in Vietnam or Thailand to your kitchen.
My Vietnamese friends, with farming roots, always stress the importance of washing rice before cooking—no exceptions.
- Put the rice in a bowl and fill it with water. Swirl the water around with your hand and then drain. Repeat this process 2 to 3 times until the water looks clear.
- Drain the rice well.
- In a microwave-safe bowl, combine the rice with 1+3/4 cups of boiling water.
- Cover the bowl with a plate and place another plate under it to catch any water that might leak during cooking.
- Microwave the rice on high for 10 minutes.
- Fluff the rice, cover the bowl again, and microwave for an additional 3 minutes.
- Remove the rice from the microwave and let it rest for 5 minutes before serving.
When cooking rice in the microwave, the rice-to-water ratio can vary depending on the type of rice you use. Aged rice tends to absorb more water and might become dry more easily compared to new rice.
Here’s how to deal with common issues:
- The rice is still hard: This might be due to insufficient water or not fully cooked. To fix it, add about 1 tbsp of water and microwave for an additional 2 minutes.
- The rice is mushy: Unfortunately, there’s no immediate fix for this. Reduce the amount of water by 1 tbsp during your next attempt (but avoid reducing too much).
- Scorched base: If your microwave has a higher power (mine is 700W on high heat), reduce the cooking time by 1-2 minutes.
Did you find this recipe helpful?
Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below! Your support means the world to me! It would greatly inspire me to create more valuable content about Vietnamese and Asian cuisines. Thank you and have a nice day!! Don’t forget to stay in touch with me on Instagram, Facebook, Pinterest, YouTube 🥰.
The Best Microwave Jasmine Rice (Asian-Approved)
- 1 Microwave
- 1 Microwave-safe bowl
- 2 Microwave-safe plates (one as lid, one to catch any leaking water)
- 1 cup Jasmine rice (250ml)
- 1¾ cup boiling water (440ml)
- Rinse the rice in a bowl of water, swirling with your hand, and draining. Repeat this process 2 to 3 times until the water appears clear.
- Drain the rice thoroughly.
- Combine the rinsed rice with 1+3/4 cups of boiling water in a microwave-safe bowl.
- Place a plate over the bowl and set another plate underneath to catch any potential water leaks during cooking.
- Microwave it on high for 10 minutes.
- After microwaving, fluff the rice, cover the bowl again, and microwave for other 3 minutes.
- Remove the rice from the microwave and allow it to rest for 5 minutes before serving.
- Rice still hard? Add 1 tbsp water, microwave 2 more mins.
- Mushy rice? Reduce water by 1 tbsp next time.
- Scorched base? Reduce cook time for powerful microwaves (higher than 700W).