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      Title: Microwave Rice
 Categories: Five, Rice
      Yield: 4 servings

      1 c  Long-grain white rice; such
           - as basmati or jasmine

  RINSE THE RICE: Add the rice to a sieve and run water
  over it while swishing it around with your hands. Do
  this until the water below the sieve looks clear, a few
  minutes. Drain well. Alternatively, place the rice into
  a large bowl, add water to cover it, swish the rice
  around a few times with your hands and drain it out. Do
  this 3 to 4 times, until the water you drain runs clear.

  Transfer the rinsed rice to a large (2 1/2 to 3 quart)
  microwave-safe bowl and add 2 cups of room-temperature
  water. Microwave, uncovered, on full power for 15 to 25
  minutes. If you have a powerful microwave (1000 to 1200
  watts), start with 15 minutes. If you have a less
  powerful microwave (700 to 900 watts), start at around
  20 minutes. The rice will be done when the grains are
  poking up like grass and are tender and the water is
  fully absorbed; the grains shouldn't look wet or mushy.
  If the rice isn't done, keep microwaving it in 1 to 2
  minute increments. After the rice is cooked, let it rest,
  undisturbed, in the closed microwave for another 5
  minutes, then fluff it with a fork or rice paddle. (Some
  condensation may collect in the interior of the
  microwave but can be easily wiped dry.)

  Recipe by: Priya Krishna

  Yield: About 3 cups cooked rice (about 4 servings)

  RECIPE FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Kitchen

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