Use the directions for white basmati rice as a start. I've never used or even seen a microwave rice cooker, so no guarantees, but that rice should be very similar to your jasmine basmati rice.

I'd be interested in a report - how long it takes to cook your rice, what quantity of rice and water you used, and how you liked the result. I would like to learn more about those cookers. I just have an old conventional cooker myself. It must be 30 years old.

Jonliu--

First, the cooker doesn't fit comfortable into my 700 watt microwave. It took many attempts to get the cooker aligned with the turntable. Next, I figure my microwave is only about 70% of the power of my big microwave, which lives in the garage. I used chicken bropth in place of water and added a little extra water in case the broth is denser than water. I also tossed in a chicken boullion cube and a little butter. Now, the hard part--Oh, no!!!! Algebra!! If the suggested cooking time is 15 minutes, how many minutes should I add to compensate for my lower power oven??? I finally cooked it about 22 minutes and let it sit for two as instructed. I like it! It is chewier than Chinese restaurant rice and has far more body and flavor than Minute Rice. I guess next time I will step into the garage and cook the rice in my full power microwave so the cooker doesn't keep getting off track as it did in mny small oven.
Nancy

In your cooker instructions, how much difference is there between long grain and basmati? I would expect them to be the same, or nearly the same. I consider them, as well as jasmine and jasmati, all long grain rices and cook them the same way.

Jim

If you want to be bold and try making rice on the stovetop (and you really should--rice shouldn't be intimidating) here are two foolproof methods. Works with American Long Grain and White Basmati.

1. Very Basic Steamed Rice

Here's an idiot-proof method for rice. All you need is a saucepan with a tight-fitting lid. Whatever amount of rice you want to cook, bring twice that volume of water to a boil in the saucepan. Throw in a little salt. Add the rice, stirring constantly with a fork so the rice doesn't stick to itself. Once it returns to a boil, cut the heat down to as low as the burner will go and cover the pot. Allow it to cook, covered (NO PEEKING!) for 20 minutes. Turn off the heat and take off the lid. You can add a little butter if you want, and fluff up the rice. If the rice looks a little wet, allow it to cook uncovered for a couple of minutes before fluffing it up and/or adding butter.

2. Fluffy Steamed Rice

In this technique you treat the rice as pasta, boiling it in a much larger volume of water. You'll need a saucepan with a steamer insert. (Not one of those foldable inserts, one that's made to fit the saucepan, like the one at the link. Virtually every line of cookware has something liker this.) The size of the saucepan is determined by how much rice you want to cook. For a cup of rice, you need at least three cups of water, and four is better; so for cooking 2 cups of rice, you need at least a 1 1/2 or 2 qt saucepan with a steamer insert.

In the saucepan (with the steamer insert OFF), bring to boil 3 or 4 cups of water to a full boil. Add salt if desired. Add 1 cup of rice, return to boil, stirring with a fork to keep the grains from clumping. (Some people add a little butter at this point.) Once it returns to a full boil, cut the heat to a mild boil and boil for 8 minutes. Put the steamer insert in the sink and strain the boiled rice into the insert. Run some hot water into the saucepan to get all the rice out. Run hot water through the rice in the steamer insert until you notice the water isn't too cloudy. Put about an inch of water in the saucepan, put the steamer insert over the water, cover the insert and put the whole shebang on high heat; once the water returns to a boil, cut the heat to medium low and steam the rice for 10 minutes. Fluff with a fork.

Basically, boil for 8 and steam for 10. The advantage to this method is that the individual grains of rice are not sticky and come out nice and fluffy and separate. Most of the excess starch gets washed away. My dad insisted that this was the only way he wanted rice cooked, so that was the way we had it in our house. (I think he thought rice cookers were a sign of laziness, if not moral decay.)

Here is a link that might be useful: example of saucepan with steamer insert

The cooking directions are the same for all the types of rice listed. This is the best rice I have ever eaten. I have never been willing to cook rice on top of the stove because I am certain I would eventually let it burn and I don't want that kind of mess to clean. Now that I have had success with REAL rice I may take a chance and make a batch on the stove. However, I know I will eventually become distracted and burn some. Now that I have made real rice, it is my new favorite food. I apologize to anyone to whom I have served Minute Rice! I am even going to make rice pudding now that I can make decent rice.
Nancy

This won't help you with your microwave rice dish - but if it fails, try this.

I been baking rice for years. Cooking rice on the stove never worked for me because I could not resist the urge to peek!

1 1/2 cups rice
3 cups boiling water or broth (basically 2/1 - any amount of rice)

Preheat oven to 350 degrees. Boil water. I use a two quart Pyrex dish with a cover to cook it in. Combine the rice and water. Cover and bake for 30 minutes. It comes out perfect every time.

It works well for lake grown wild rice and wehani as well. The shorter paddy grown wild rice takes 1/4 cup additional water and 10-12 minutes more baking time.

I don't know about brown rice because I am not fond of it.

Sometimes I use a few pats of butter and some thinly sliced leek rings along with boiling chicken broth. I've also used boiling broth/white wine combination with lemon zest.

Teresa

I would like to try Teresa's baking method. I have found that no recipe for stovetop rice works perfectly every time, and lately I've been adding a bit of Orzo at the end, if I have standing water leftover, and then I cook it 10 minutes more, for the Orzo to cook. I will say, however, that the recipe I use for Shari rice (for sushi) comes out pretty much the same way every time. I tend to use brown rice instead of white, however.

Lars

Teresa's method is the only way I can get brown rice to turn out.
I use chicken or beef stock and throw some chopped carrots, onions, celery, any other veggie you like. Mix it all together in the casserole dish and bake for 45-1 hour.

I cook rice in the micro....In a covered micro safe dish...I prefer pyrex, I put rice and twice the amount of water....cook until thew ater boils, in my micro that's 2 minutes for 2 cups of water and 1 cup rice....let stand 5 minutes, cook on half power for 6 or 7 minutes....fluff and let stand untuilw ater is absorbed.
Faster than oven and uses lots less power.
Linda c

Rice is fun. Try the different varieties. I usually do 1.5 cup water per 1 cup rice. Here are some things to try out.

Rice in broth. Basically cook as normal, but use broth or stock instead of water. You can not only flavor the rice, but color it in this manner. Paprika for reddish, saffron or tumeric for yellow, etc.

Fried rice. Make a batch of rice, on the dry side (3/4 the amount of water you'd normally use). Spread the rice on a sheet pan and dry it out overnight, or if you're impatient dry it in the oven at moderate heat or even under the broiler. Then fry it in oil, smallish batches, to slightly crunchy. Classically, some scrambled egg, lots of chopped green onions, garlic, salt and pepper, and maybe some sausage join the party. A good use for leftover rice.

Congee. Rice soup, basically. Cook one part rice to 7 parts water or stock, do not drain. Normally eaten with salty or sauced food, the rice gets flavored by that food. Standard breakfast in much of Asia.

Risotto. There's been some excellent threads on risotto. Awesome stuff.

Pressure cooker. I make brown and black rice in that device, only takes 15 minutes.

Sushi rice. Use short grain rice, there are specific sushi rices too. For 1 cup of rice, add 1.1 cup of water, 1 tbsp rice vinegar (or white vinegar if that's what you have), 1 tbsp sugar, 1 tsp salt. Cook as normal. It will be somewhat sticky and have that nice tangy-sweet flavor. (This is easier than the traditional method.)

Paella. Also has had it's own threads.

I've read that you can boil rice in a lot of water like pasta, and then drain. Have never tried it though.

"I've read that you can boil rice in a lot of water like pasta, and then drain. Have never tried it though."

I've done that with basmati rice. It incredibly fluffy. Very good and simple to do.

I'm surprised so few here are using an automatic rice cooker. It's as convenient as using a coffee maker or toaster. Just add rice and water and press the button. I wouldn't be without one. I start it up before doing anything else and when the rest of the cooking is done the rice has been cooked, kept warm and is ready to serve.

Jim.

I prefer to make rice in my MW, although my teenaged DD likes the stovetop. Like John, I use 1.5 c of water per cup of rice, and like Linda, just use a covered pyrex dish. I boil the water first in my electric kettle, which is wayyyy faster than microwaving it. White rice cooks in about 20 minutes at power level 3, while brown takes 40-45 min.

By cooking it in the microwave, I can use the same vessel to cook, serve, and store the leftovers.

Jimster, if I ate a lot of rice every day, it would be worth it to have a dedicated automatic rice cooker taking up space on the counter. However, we don't eat rice quite that often so I prefer to cook it in the microwave, which I can use for lots of other cooking tasks as well.

The boiling rice is, IMHO, the way to go! I even started a thread about it a little while back...

IF I made rice a lot, I was use a rice cooker though. I fix rice about once a month so it's not really worth it for me.

Here is a link that might be useful: finally perfect brown rice thread

I had a rice cooker and then got rid of it. The bottom was always crusty. I make better rice on the stove.

And I AM going to boil it like pasta and see how it turns out!

Wow - I had no idea that anyone found making rice intimidating! I use the old saw "When making rice, water is twice" when I am making long grain and it always comes out well on the stove top.

Brown rice can be a little more challenging, but primarily because it takes longer.....

Arborio is a different animal altogether, but it also is very successful in the oven a la Ina Garten's Oven Baked Risotto.

Anyway, I am so happy for you that you have gotten over the fear and are a rice success. Enjoy and congrats!

Alexa

My standard method for cooking rice is "like pasta". In a large pot of water. This works for all types of rice. Some like basmati take less time to cook than long grain. I've been cooking rice this way for over 30 years.

Perfect Rice Every Time

"I had a rice cooker and then got rid of it. The bottom was always crusty."

WOW........ By design an "electric" rice cooker SHOULD form a light crust. The gentle toasting of the rice gives it a better flavor and adds perfume. Also, that crusty rice can be used for sizzling rice. That is how many asians make their sizzling rice.

I am Cajun and have no doubt that I cook more rice than anyone on this forum.....usually in huge (20 to 40 pound) batches for Jambalaya. I control the heat on my propane burner in such a manner that I "intentionally" form that crust on the bottom. People fight over having the rights to eat that crusty rice that forms on the bottom of the cast iron pot.

I have several sized electric rice cookers; however, I often use (and prefer) a Progressive brand microwave rice cooker...very very cheap. It produces perfect rice every time, even in very small batches. What's so neat about this product is that leftover rice can go right into the refrigerator since the cooking vessel is made of non-reactive non sticking high temperature plastic. Place the cooker right back into the micro with a little bit of water and get perfect rice again the next day. However, a microwave rice cooker will not produce that much DESIRED (IMO) crust.

If you do not have one of those Progressive brand microwave rice cookers......you are missing out on a truly great and convenient way to cook rice. I have no experience with the rice cooker mentioned by the OP.

Dan
Semper Fi-cus

Dan, that's what my Chinese friends tell me about the crust that forms in the rice pot. It is prized and the kids fight over it.

Rice cookers are commonly used in Asia and Latin America. I think that, as you say, they are designed to cook the rice with a bit of crust on the bottom, which is considered perfect. It's not a flaw.

Jim

I am not sure there is a "perfect way" to make rice.

There are so many different kinds of rice, each require a different cooking method, and there are so many different preferences and tastes.

Many Chinese restaurants have two pots of rice, one to serve to Westerners and one to serve to Asians. Asians hate Uncle Ben type of rice texture.

If you don't want to burn or to have a crust on the bottom, steaming works great. Presure cooker also works. Use slightly less water in these two methods. I have even used the bake cycle of my bread machine to make rice.

You may also want to try soaking rice overnight, or cooking rice start out with boiling water. Each gives you a slightly different texture.

dcarch

Forgot two things:

1. Becareful with boiling rice, it can bubble over and mess up things.

2. With the steaming method, you can make small quantities of rice as well, one tea spoon, doesn't matter.

dcarch

Add a dab of butter or oil when boiling plain rice or using an electric rice cooker. It prevents foaming and you won't mess up things.

In jambalya cookoff competition the cook will be judged on whether or not the cooked rice actually "split" at its seam. When rice does split properly, each grain of rice will puff up a bit more and give it a much better mouth feel. This simple difference in mouth feel can make one dish a winner over other batches that did not split at the seam. Yep, some of us take our rice cooking abilities and results very seriously.

Dan
Semper Fi-cus

If the rice gets crusty on the bottom, let it sit off the heat with the lid on, for awhile. The steam and moisture will soften the crust and make it come up easily- to be folded in with the rest of the rice.

Add a dab of butter or oil when boiling plain rice or using an electric rice cooker. It prevents foaming and you won't mess up things.

In jambalya cookoff competition the cook will be judged on whether or not the cooked rice actually "split" at its seam. When rice does split properly, each grain of rice will puff up a bit more and give it a much better mouth feel. This simple difference in mouth feel can make one dish a winner over other batches that did not split at the seam. Yep, some of us take our rice cooking abilities and results very seriously.

Dan
Semper Fi-cus

I've also found that brown rice cooks nicely in a crockpot on low. Give it three or four hours and it's just right.

Being one of those strane people who actually likes rice that's all glopped up together in a sticky lump, I don't have any problems at all making rice, except sometimes it comes out too "fluffy". LOL

I just put it on the stovetop, a cup of rice to two cups of water, some salt, bring it to a boil, reduce to a simmer, cover it and cook 20 minutes or so until the liquid is gone. fluff it up with a fork and it's done.

Annie

When I cook long grain rice I cook it on top of the stove. Twice the amount of water than the rice and bring water to boil before putting rice in it.When water boils, put rice in water and stir to separate the rice kernels. Place a small bit of butter or oil to keep from foaming over. Turn stove stop to medium heat and do not place a lid on the pot of rice. Set a timer for 5 minutes. When timer goes off, place lid on pot and reset timer for 5 minutes. When timer goes off the second time, remove pot from the heat and turn off burner. Let the pot of rice sit for 20-25 minutes while you finish preparing the meal. At the end of the resting period, remove the lid and fluff with a fork. Rice will be perfectly cooked.

daylilydayzed - I got tired just reading all those directions. I put my rice in the steamer, add water and turn on the timer. When I hear the ding, dinner is done. LOL

Mine is a combo of day and angelaid, but mine is "sticky" rice. Much preferred in my family (Filipinos who eat it with their hands) and I don't have a steamer (2 out of 3 of my brothers and older sister (but not younger) do). 2 to 1 measurements of water and rice like day, but then I add, dash of salt, boil it, cover it, turn it to low, and then put on the timer for 15 minutes. When the timer goes off, I turn off the stove and leave it covered for at least 10 minutes. This would never ever result in "fluffy" individual grains. Sticky rice. If you like that sort of thing (we do, and even my completely meat and potatoes southern husband did)!

Down here in South Louisiana where we grow and eat lots of rice, our preference is for "extra long grain" white rice. Those on diets will boil-cook their rice to remove some starches. For absolute convenience and ease the microwave cooker is hands down the best method IMO.....followed closely by an electric rice cooker. Nothing is easier to clean than a Progressive rice cooker and it is so convenient to store leftover rice in the cooker placed right in the refrigerator for next day use. Can't do that with an electric rice cooker......

When cooking long grain rice by steaming methods as directed above.....a ratio of 2 to 1 is actually quite high. But if it works for you, don't mess with success. FYI...people use anywhere from 1 to 1 ratio of water to rice....all the way UP to 2 parts water to 1 part rice (by volume). By adjusting the amount of water in the ratio, you can control the texture of the final cooked rice. That final texture is usually a personal preference thing.

When I cook 40 lb. batches of rice.....I use 1 1/4 parts water to 1 part rice (by volume). This ratio gives me the texture that I prefer. Many Asian rice cookers use a 1 to to 1 ratio. When I steam cook a few cups of rice, I will use 1 part rice to 1 1/2 cups of water.

Also, those of you who prefer a "softer" texture rice might also consider using a "short" or "medium' grain rice rather than the "long" or "extra long" grained varieties of white rice.

When making rice for sushi.....use short grained rice. Add a bit of Rice Wine Vinegar and a tad bit of sugar.

Dan
Semper Fi-cus