About Donovan Fandre Expertise I had the only
nationally televised cooking series on microwave cooking that aired on
PBS and The Learning Channel for 8 years and I`ve also written 5 best
selling microwave cookbooks. I have been cooking by microwave for over 30 years and have accumulated expertise in cooking, defrosting, reheating, craft activities with microwave, dehydrating, and generally everything and anything pertaining to microwave use.
Experience
Past/Present clients Rubbermaid, Del Monte, Alaska Fish & Seafood, Sugar Council, LG Electronics
Question I found a recipe for cooking rice in the microwave - but it doesn't state whether its minute type rice or long cooking rice. Do you have any experience cooking long cooking rice in the microwave? What were the results?
Answer OK Kris, you're in for one of the great uses for microwave ovens. I don't know how they continue to sell rice cookers when almost everyone owns a microwave because it's so easy and almost foolproof to cook any kind of rice. Also, since the container never gets hotter than the ingredients the rice won't stick or burn.
I never bother with the minute type rices because I don't like the texture of the grains.
For long grain rice, including Uncle Ben's converted rice, and medium grain; place 1-cup rice in a 3-quart microwave container and add 2-cups of water or chicken stock. Cover with wax paper and microwave on high for 5-minutes and medium for about 13-minutes (the time will vary slightly depending on the power of your microwave)or until the grains are tender.
For brown rice add 3-cups of liquid and microwave for 8-minutes and about 20-minutes on medium or until the grains are tender.
One of the best microwave rice recipes is risotto a la Milanese. I think I have it on my website jumpstartcooking.com but basically you don't have to stir constantly on top of the stove so the labor is reduced to almost nil.
Hope this helps. Let me know if there's anything else I can offer.
