Microwave Long Grain White Rice (Cooking Guide)
To cook fluffy long-grain white rice in a microwave, combine 1 cup of rice with 2 cups of water in a microwave-safe bowl of at least 2 quarts. Cover it loosely, cook for 5 minutes on high and 15 minutes at 50% power in a 1000-watt microwave, then rest covered for 5–10 minutes before fluffing.
A measured method works better than guessing when rice is ready. Microwave ovens vary, and rice can turn out firm, wet, or unevenly cooked if the bowl is too small or the cooking power stays high throughout. The steps below give you a reliable starting point, plus clear checks for adjusting the cook.
In my kitchen-skills classes, I often see cooks lift the cover too soon or use a small bowl to save washing up. Both can make the job messier: steam escapes before the rice rests, or bubbling water spills over the rim. A little headroom and a covered rest help you avoid these common problems.
Choose a microwave-safe vessel and prepare the rice
A suitable bowl gives the rice room to bubble and expand without spilling. Use microwave-safe glass, ceramic, or food-contact plastic with a loose-fitting, vented cover. The bowl should hold at least 2 quarts (1.9 liters) for this one-cup batch. Rinse the rice if you like, then drain it well.
Choose a bowl with enough space above the rice and water. A bowl that is too small can boil over; a tightly sealed lid can trap steam. Use a microwave-safe plate or lid set loosely on top, with a gap or vent for steam to escape.
Avoid metal and dishes with metallic trim. Do not use a sealed container. Metal can arc in a microwave, and trapped steam can cause burns when you open a container.
Rinsing rice washes away some of the loose starch on the grain surface. It is optional for this method, and it does not change the measured water amount. If you rinse, drain thoroughly so extra water does not affect the result.
| Item | Amount or requirement |
|---|---|
| Long-grain white rice | 1 cup, about 185 g |
| Water | 2 cups, about 475 mL |
| Salt | Optional: ¼ teaspoon |
| Bowl capacity | At least 2 quarts (1.9 liters) |
| Cover | Microwave-safe and loose or vented |
Measure the water and follow the cooking sequence
This method uses 2 cups of water for 1 cup of long-grain white rice. For a 1000-watt microwave, cook the covered rice for 5 minutes at full power, then 15 minutes at 50% power. Treat those times as a starting point, since microwave power and heating patterns differ.
- Add the rice, measured water, and optional salt to the bowl. Stir once to distribute the grains.
- Cover the bowl loosely with a microwave-safe lid or plate. Leave a vent so steam can escape.
- Put the bowl on the microwave turntable, if your microwave has one. Cook for 5 minutes at 100% power.
- Set the microwave to 50% power and cook for 15 minutes. Keep the bowl covered.
- Use oven mitts to remove the bowl, then check the rice carefully as described below.
If your microwave does not have a turntable, or the bowl does not move during cooking, the rice may heat less evenly. Follow the same method, then check the center and edges. Stirring during cooking is not needed for this starting method.
Microwave power settings do not always behave like a steady reduction in heat. Many ovens adjust lower settings by switching full power on and off. For that reason, do not simply multiply the cooking time when your microwave has a different wattage. Check the rice and make small adjustments instead.
Check doneness, rest the rice, and fluff
Rice is ready when the grains are tender and there is no standing water in the bowl. If you find liquid or firm grains, cover the bowl again and cook in 1–2-minute intervals at 50% power. Then let it rest, still covered, for 5–10 minutes before fluffing with a fork.
Open the cover carefully, lifting it away from your face and hands. Hot steam can escape quickly. Check the rice in more than one spot, including the center. A tender edge does not always mean the middle is ready.
Use these signs to decide what to do next:
- Rice is tender, with no water left: Cover and rest it for 5–10 minutes.
- Rice is firm, with water still visible: Cover and cook for another 1–2 minutes at 50% power, then check again.
- Rice is firm, but no water is visible: Add a small splash of water, cover, and cook for 1–2 minutes at 50% power.
- Rice is wet but tender: Keep it covered for the rest period. Some moisture may settle into the grains.
The covered rest matters. During this time, moisture can spread through the rice instead of staying in wet pockets or at the bottom of the bowl. After the rest, fluff gently with a fork to separate the grains. Avoid vigorous stirring, which can break them.
Adjust the method for your microwave
The stated timing is for a 1000-watt microwave, not a promise that every microwave will finish the rice at the same moment. Oven power, bowl shape, and the amount of food in the cooking space can change how the rice heats. Use the recipe as a baseline, then rely on the doneness checks.
A lower-wattage oven may need extra cooking time; a higher-wattage oven may finish sooner. Do not adjust by wattage alone or assume the change will be proportional. Check the rice after the suggested cycle, and add short intervals if needed.
| What you notice | Likely next step |
|---|---|
| Water approaches the bowl’s rim | Stop the microwave. Use a larger bowl next time; resume at reduced power if safe to do so. |
| The base is overcooked but the center is firm | Finish at 50% power in short intervals; avoid high power throughout the cook. |
| Rice is still firm after the full cycle | Add a little water if the bowl is dry, cover, and cook for 1–2 minutes at 50% power. |
| Rice is tender but looks damp | Keep it covered for 5–10 minutes, then fluff. |
| Rice cooks unevenly | Check the center and edges; use a turntable if available and make sure the bowl sits securely. |
If liquid climbs close to the rim, pause the microwave rather than letting it spill. A large, vented bowl and lower-power second stage reduce the risk of a boil-over. Never try to move a hot bowl without oven mitts.
Serve rice and handle leftovers safely
Serve the rice after its covered rest, or move leftovers into a shallow container so they can cool and chill promptly. Refrigerate cooked rice within 2 hours, or within 1 hour when the room temperature is above 90°F (32°C). Reheat leftovers to 165°F (74°C).
Cooked rice should not sit at room temperature for an extended time. Spores of Bacillus cereus can survive cooking, so prompt refrigeration matters even when the rice looks and smells normal. Divide a larger amount into a shallow container to help it cool more quickly.
When reheating, heat the rice thoroughly and check that it reaches 165°F (74°C). If you use a microwave, cover the rice loosely and stir or turn it during reheating when practical, since microwave heating can be uneven.
For cleanup, let a hot glass or ceramic bowl cool before washing. Do not pour cold water into a hot dish; a sudden temperature change can crack it. Use a soft sponge and nonabrasive detergent rather than an abrasive pad that may damage the surface.
Frequently asked questions
These answers cover the most common adjustments for microwave long-grain rice, from the water ratio to reheating. Start with the measured batch and staged cooking method, then use texture and visible water to guide small changes. Your microwave and bowl may affect timing, so check the rice before serving.
How much water do I use for 1 cup of long-grain white rice in the microwave?
Use 2 cups (about 475 mL) of water for 1 cup of rice, about 185 g.
How long does microwave white rice take?
In a 1000-watt microwave, cook it for 5 minutes at full power and 15 minutes at 50% power, then rest it covered for 5–10 minutes.
Do I need to rinse long-grain rice first?
No. Rinsing is optional. It removes some surface starch, but for this method it does not change the measured water amount. Drain rinsed rice well.
Can I cook rice in a small bowl?
Use a bowl of at least 2 quarts (1.9 liters) for this batch. Rice and water bubble as they heat, so a small bowl is more likely to overflow.
Should I seal the lid tightly?
No. Use a microwave-safe lid or plate placed loosely, with a vent for steam. Do not microwave rice in a sealed container.
Why is my microwave rice still hard?
It may need more time, especially if your microwave differs from the 1000-watt example. If the bowl is dry, add a small splash of water, cover, and cook for 1–2 minutes at 50% power before checking again.
Why is my rice wet after cooking?
Keep it covered for 5–10 minutes first. The rest allows moisture to settle into the grains. If the grains are tender but water remains, check your measuring and timing next time.
How long can cooked rice stay at room temperature?
Refrigerate it within 2 hours, or within 1 hour if the room is above 90°F (32°C). Do not leave cooked rice out for extended holding.
What temperature should reheated rice reach?
Reheat leftover rice to 165°F (74°C). A food thermometer gives the clearest check.
Can I use this timing for brown rice?
No. This guide is for long-grain white rice. Brown rice has a different cooking time and should be prepared using a method intended for that type.
(This article was written by one of our staff writers, Daniel M. Whitaker. Visit our Meet the Team page.)
