Microwave rice cooker

casaveneracion.com Microwave rice cooker

Over the past weeks, Speedy and I, together with my brother and his wife, have been spending time in my mother’s house going through… well, everything. The work is so overwhelming, just looking at the amount of stuff in the house makes me feel like collapsing in the heat and dust but, heck, it has to be done. Yesterday, Sam and Alex went with us. Books needed to be sorted out according to what we want to keep and what we can donate to the public library. Clothes had to be categorized into new and used, what will fit who, and what could be brought either to Golden Acres or Gaches Village or an orphanage that we still have to choose.

And then there’s the matter of the “other stuff” which really constitutes the bulk… I don’t know how else to call them because my mother was a notorious shopaholic. Shopping was every kind of therapy to her — physical exercise, mental stimulation, social interaction, assertion of financial independence… For instance, there’s a Singer zigzag sewing machine (the kind that embroiders) that looks very new (well, she might have used it once or twice based on the thing’s shiny and scratch-free condition). I didn’t even notice it was there when she was alive. Since neither my brother nor my sister-in-law knows how to operate it, I brought it home. Oh, yes, I can sew so there will be a lot of sewing projects once we find a technician who can oil the machine to re-condition it.

Although there is no heirloom cookware (my mother didn’t cook, period) in our inheritance, there are stuff like this microwave rice cooker which was still inside its original box. I can’t say it’s new because the box has browned with time, the cooker itself was already dusty but it was definitely still unused when we opened the box. Since I had been on this mission to learn to use the microwave for purposes other then re-heating (microwave cooking creates less heat in the kitchen and, ergo, less stored heat inside the house), Speedy said we could use it. So, okay, we brought it home and I used it today.

The microwave rice cooker has three parts — the vessel, the lid (with a vent) and an inner lid (also with a vent). The instructions said dump the rice in the vessel, rinse, measure the water, snap on the lid and cook on HIGH for so many minutes depending on how much rice is in the cooker. Those instructions sounded so convenient because when I cook rice in the microwave, it is a two-step process — 20 minutes on MEDIUM, uncovered, then another 20 minutes on MEDIUM, covered. I learned that the hard way. The first time I cooked rice in the microwave (it was at the girls’ condo), I used a ceramic cookware, I covered it, cooked the rice on HIGH and the starchy water spilled out of cookware. I spent more time cleaning the inside of the microwave than I did cooking the rice. If my mother’s microwave rice cooker could do the job in one step, with no mess, I’d be happy.

casaveneracion.com Microwave rice cooker

So, following the instructions, I measured the rice, rinsed it, added carefully measured water…

casaveneracion.com Microwave rice cooker

The instructions didn’t mention anything about the inner lid but I decided to put it in…

casaveneracion.com Microwave rice cooker

I snapped on the top lid and cooked the rice on HIGH for 20 minutes.

casaveneracion.com Microwave rice cooker

As you can see, the water did spill out. The glass turntable of the microwave oven was a starchy mess.

casaveneracion.com Microwave rice cooker

And the rice… the upper half was perfectly cooked but the lower half, although thoroughly cooked, tasted like the grains cooked in too little water. In short, the cooking was not uniform.

So, am I going to conclude outright that the microwave rice cooker is a lemon? I’ll do a take two and, next time, I’ll cook the rice on MEDIUM instead of HIGH. Then, I’ll update this post with the result.

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Comments

  1. Ken_L says

    I cook rice in the microwave by first bringing the water to boiling temperature. Then I add 1 cup bigas to every 1.5 cups water, with whatever flavourings (salt, lemon, star anise etc) I’m using, plus a slurp of oil or knob of butter. One more minute on high, then 10-15 minutes on lowest cooking power. Leave for 2 minutes then stir and serve. I’ve used this method with several different ovens and once you learn the idiosyncratic power settings, it works like a charm. Much nicer kanin than slow-boil-in-the-pot rice cookers, IMHO.

  2. natzsm says

    I have the exact microwave rice cooker and I have been using it everyday since 2003 together with another slightly larger one when we need more rice.

    This will cook THREE cups of raw rice almost to the top (we use either Dinorado or Jasmin so it doesn’t rise as much) but we cook only two cups more often than not measuring the water the old fashioned “pinoy” way using our finger as the measuring tool. Cook it on medium for 20 minutes (we own a 900 watts microwave oven) and leave it in the pot covered for another 5 minutes. PERFECT rice.

    My mom never has a problem with the starchy rice over flowing but I sometimes have some spillage so we put in a microwavable plastic “catch basin” to save us from the clean-up just in case it over flows.

    This makes perfect PAELLA or JAMBALAYA too. :)

  3. says

    I followed Ken_L’s formula, still a little spillage (I many using more water than needed for the rice variety we currently have) but, otherwise, the rice was perfect! Thanks, Ken_L!

    Faye, the 9-year-old “About” page has always been clear about how I learned to cook. My mother had nothing to do with it. :)

    • mamsi says

      Off topic miss connie… If you need your machine fixed, you can try calling a certain JUN.. He is a mechanic of singer sewing machines. He does home service too ..He fixes the machines in my uncles garment factory. Sorry but i dont know his surname. You can text or call him at 09197270329.. Thanks

  4. lynn says

    Hi Ms.Connie,

    We cook our rice using the microwave with no issues (well, except for the spilling of the starchy water every now and then.) I put in 1 cup of rice + 2 cups of water (I do the same when using the rice cooker) and cook it for 10mins. Every additional cup of rice, add 5mins to cooking time. :)

  5. says

    Lately we’ve been cooking our rice in our stainless steel cookware and super-tipid sa gas! It’s just on low fire setting when you begin cooking and then on an even lower fire when the rice starts to boil. We’ve been so satisfied with this performance that we’ve stopped using our electric rice cooker ever since.

  6. Ken_L says

    Covered, but reducing power to the minimum after the water is boiling seems to prevent spilling. Maybe the oil/butter also helps. My first efforts long years ago to cook on full power were a catastrophe.

  7. mommy says

    hi connie, i use a microwave rice cooker just like yours. what i do is i cook it on high for 5 minutes, then cook it on 50% for power for 10 mins. then let it rest for 5 mins. (though minsan i don’t let it rest lalo na pag gutom na, pero it is still thoroughly cooked) i followed the instructions from America’s Test Kitchen. if you cook it that way daw, you are giving the heat some time to penetrate and cook the rice throughly…
    yun nga lang i don’t know why the water on yours spilled, wala akong problema na ganyan sa akin…

  8. faye says

    I thought your excellent cookings skills came from your mom. Your family is so blessed to have you. My first to see a woman who’s excellent in cooking and making dresses. As in nakakagawa talaga kayo ng dress ng kids nyo at mismong wedding gown nyo? Galing talaga! Sana ganyan din ako..

    BTW, I am a mother to an 8 y/o girl and like you, I am not into heeled sandals and funky dresses for my girl but sadly, most of the shoes and dresses esp. those skinny jeans @ the children’s dept. haysst! so hard to find the “real” shoes and dresses for kids… and oh! you look like cynthia luster pala during the 90s ; )

  9. Dave says

    If you use the little cup that came with the rice cooker to measure, you should be able to set your microwave to cook on HIGH for 3 – 3 1/2 minutes then power down to 20 – 30% for another 15 minutes. Remove from microwave and let sit for a few minutes. Makes perfect rice every time. My microwave is 1100 watts so set times accordingly if you have higher or lower wattage.

    The thing I have always wondered about is why is there an inner lid for these cookers. Anyone know? Thx.

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