Microwave long grain rice by rinsing, using a 2:1 water ratio, adding a vented lid, then resting 5 minutes for fluffy grains.
You can cook long grain rice in a microwave and still get separate, tender grains. All you need is a bowl, a lid, and a steady method that fits nights.
This guide gives you a repeatable ratio, timing that works across most microwaves, and tweaks that stop gummy rice and boilovers. You’ll get storage and reheat habits too, so leftovers stay safe and taste good.
What You Need Before You Start
Grab the basics first. It keeps the cook calm and the cleanup small.
- Long grain rice: white long grain, jasmine, basmati, or parboiled. Brown long grain needs longer time.
- Water or broth: water tastes clean; broth adds depth.
- Microwave-safe bowl: a 2–3 quart bowl suits 1 cup dry rice.
- Lid with a vent: a vented microwave lid, or a dinner plate set slightly off-center.
- Fine-mesh strainer: for rinsing.
- Fork: for fluffing.
Portions, Water Ratio, And Cook Times
The table below uses a simple baseline: rinse the rice, use 2 parts water to 1 part white long grain rice, cook with a lid on, then rest. Times assume a 900–1100 watt microwave. If yours is lower wattage, add time in short bursts near the end.
| Dry Rice | Water | Cook And Rest Time |
|---|---|---|
| 1/4 cup (45 g) | 1/2 cup (120 ml) | 6–7 min cook + 5 min rest |
| 1/3 cup (60 g) | 2/3 cup (160 ml) | 7–8 min cook + 5 min rest |
| 1/2 cup (90 g) | 1 cup (240 ml) | 9–10 min cook + 5 min rest |
| 2/3 cup (120 g) | 1 1/3 cups (320 ml) | 11–12 min cook + 5 min rest |
| 3/4 cup (135 g) | 1 1/2 cups (360 ml) | 12–13 min cook + 5 min rest |
| 1 cup (180 g) | 2 cups (480 ml) | 14–16 min cook + 5–8 min rest |
| 1 1/2 cups (270 g) | 3 cups (720 ml) | 19–22 min cook + 8–10 min rest |
| 2 cups (360 g) | 4 cups (960 ml) | 26–30 min cook + 10 min rest |
These times are for plain white long grain rice. Oil, butter, and broth won’t change time much. Add frozen veg after cooking so the rice keeps its texture.
How To Cook Long Grain Rice In Microwave
Do it once and it feels easy. The rest time is the make-or-break step.
Measure And Rinse
Measure your dry rice. Rinse it in a strainer under cool running water until the water turns less cloudy. This washes off loose starch that can glue grains together.
Let the rice drain for 20–30 seconds, so extra rinse water doesn’t throw off the ratio.
Set The Ratio In The Bowl
Tip the rice into your bowl. Add water using the 2:1 ratio for white long grain rice: 2 cups water per 1 cup rice. Add 1/4 teaspoon fine salt per cup of dry rice if you like.
For firmer grains, use 1 3/4 cups water per 1 cup rice. For softer rice, add 2 tablespoons water per cup.
Add A Lid With A Vent
Put a vented lid on the bowl so steam stays in, with a small vent open. If you use a plate, set it slightly off-center.
Set the bowl on a microwave-safe plate to catch drips.
Cook, Check, And Finish
Microwave on High until the water is mostly absorbed and the surface shows little steam holes. For 1 cup of rice, start at 14 minutes. For 1/2 cup, start at 9 minutes.
If you still see water pooling, microwave 1–2 minutes more, lid back on.
Rest, Then Fluff
Rest finishes the cook with gentle steam. Five minutes works for small batches. Bigger batches like 1 1/2 cups dry rice like 8–10 minutes.
Fluff with a fork, lifting and turning, so the grains stay separate.
Cooking Long Grain Rice In The Microwave With Fewer Boilovers
Boilovers come from a bowl that’s too small, a lid with no vent, or hot spots. Fix them with these moves.
- Go bigger on the bowl: aim for a bowl at least four times the volume of the dry rice.
- Keep a vent open: trapped pressure pushes starchy foam up and out.
- Add a little fat: 1 teaspoon oil or butter per cup of dry rice calms foaming.
- Dial down power if needed: try 70% power and add 2–4 minutes.
If bubbling creeps toward the rim, stop the microwave, wait 30 seconds, wipe the rim, and continue.
How To Adjust For Microwave Wattage
Microwave power swings a lot. A 700 watt machine needs more time than a 1100 watt machine, so treat the table as a starting range.
If your microwave is 700–800 watts, add 2–4 minutes to the cook time for 1 cup of rice. If it’s 1200 watts, check 2 minutes early.
Make changes in short bursts near the end. Long extra time at the start can turn edge grains soft before the center is done.
Rice Variety Tweaks By Type
Long grain rice comes in a few styles, and water needs shift a bit. Use these as starting points, then lock in the combo that matches your microwave.
- Jasmine: often likes a little less water. Start at 1 3/4 cups water per 1 cup rice, then rest the full 8 minutes so the center softens.
- Basmati: rinse well and soak 10 minutes, then drain. Use 1 3/4 cups water per 1 cup rice for a drier, fluffy finish.
- Parboiled long grain: the grains are firmer. Start at 2 1/4 cups water per 1 cup rice and add 2–3 minutes to the cook time.
- Extra-firm goal: if you’re cooking rice for stir-fry, cut water by 2 tablespoons per cup and chill the cooked rice lid-off in the fridge until cold.
When you check doneness, bite one grain. You want a tender center with no chalky core. If it’s close, stop cooking and rest longer with the lid on before you add more time.
Flavor Add-Ins That Keep Grains Separate
A few add-ins give rice more flavor without turning it sticky.
- Broth swap: replace half the water with chicken or vegetable broth.
- Aromatics: add a smashed garlic clove or a strip of lemon peel, then pull it out after cooking.
- Whole spices: a bay leaf, cumin seed, or a cracked cardamom pod.
- Finishing fat: stir in butter, ghee, or toasted sesame oil after fluffing.
- Fresh herbs: fold in parsley, cilantro, or scallion greens right before serving.
Skip acidic liquids during cooking, like lemon juice or vinegar. Add them at the end.
Portion Planning And Serving Notes
One cup of dry long grain rice usually yields about 3 cups cooked. That can feed three to four people as a side.
As a bowl base, many people like 1/2 cup cooked rice per serving. As a side, 3/4 cup cooked can feel right.
The USDA’s MyPlate long grain rice fact sheet notes that 1/2 cup cooked rice counts as a 1-ounce equivalent in the grains group. Use it as a quick check when you’re packing lunches.
Food Safety And Storage For Leftover Rice
Cooked rice can turn risky if it sits warm too long. Cool it fast, store it cold, and reheat it hot.
Spread rice in a shallow container, then refrigerate it within 2 hours. The USDA page on FSIS leftovers and food safety gives the same 2-hour window for cooked foods.
Use refrigerated rice within 3–4 days for best quality. Freeze it in flat, labeled bags if you won’t use it soon.
To reheat, add a splash of water, set a lid or plate loosely on top, and heat until steaming all the way through. Stir once midway so hot spots don’t leave cold patches.
Common Microwave Rice Problems And Fixes
If your rice is off, the fix is usually small. Use the table below to troubleshoot without guessing.
| What You See | Likely Cause | Fix Next Time |
|---|---|---|
| Hard center, wet edges | Edges cooked too fast | Use 70% power, add time, rest with lid on |
| Gummy or clumped grains | Not rinsed, too much water | Rinse well, drop water by 2 Tbsp per cup |
| Dry, chalky rice | Too little water or short rest | Add 2 Tbsp water per cup, rest 5–10 min |
| Boilover mess | Bowl too small, no vent | Use larger bowl, vent the lid, add 1 tsp oil |
| Burnt smell | Water ran out | Check earlier, add water, use thicker glass or ceramic |
| Odd chew | Old rice or uneven soak | Use fresher rice, soak basmati 10 min, drain well |
| Salty rice | Salty broth | Use low-sodium broth, salt at the end |
Make-Ahead Rice That Reheats Well
Make-ahead rice saves time if you store it right. Cool it fast, pack it in portions, and reheat with moisture.
For freezer portions, pack rice into bags in 1-cup amounts, press flat, seal, and freeze. Flat bags stack neatly and thaw quickly.
To reheat from frozen, break the rice into chunks in a bowl, add 1–2 tablespoons water per cup, put a vented lid on, and microwave in 1-minute bursts, stirring between bursts.
Brown Long Grain Rice In The Microwave
Brown long grain rice takes longer since the bran layer slows water absorption.
Start with 1 cup brown long grain rice to 2 1/2 cups water. Microwave on High for 20 minutes, then rest 10 minutes. If it’s still firm, microwave in 2-minute bursts.
Soaking brown rice for 20 minutes, then draining, can shorten cook time and even out texture.
Simple Ways To Use Leftover Long Grain Rice
Chilled rice fries better since it’s a bit drier.
- Egg fried rice: heat oil, scramble eggs, add rice, then season with soy sauce and scallions.
- Rice bowls: add sautéed vegetables, a protein, and a sauce you like.
- Stuffed peppers: mix rice with beans or cooked meat, then bake in peppers.
- Soup thickener: stir a handful into broth-based soups.
- Rice salad: toss chilled rice with cucumbers, herbs, and a lemony dressing.
One-Page Checklist For Microwave Rice
Keep this checklist nearby so rice feels automatic.
- Rinse long grain rice until water runs clearer.
- Use 2 parts water to 1 part white long grain rice.
- Pick a bowl with plenty of headroom and set it on a plate.
- Use a vented lid so steam can escape.
- Cook on High using the table as your start point.
- Rest with the lid on 5–10 minutes, then fluff with a fork.
- Cool leftovers fast and refrigerate within 2 hours.
- Reheat with a splash of water until steaming.
If you’ve struggled with how to cook long grain rice in microwave, keep the ratio steady, give the bowl room, and let the rice rest. That trio fixes most batches.
Next time someone asks how to cook long grain rice in microwave, you’ll have a clear answer ready.