Sticky Rice in the Microwave

Sticky Rice in the Microwave

by | Jan 4, 2025 | Grains, Recipes, Sides, Vegetarian

Sticky Rice in the Microwave

How to achieve sticky rice for Onigiri, Sushi, or other Japanese Meals
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course Side Dish, Snack
Cuisine Japanese
Servings 4 Onigiri
Calories 160 kcal

Equipment

  • 1 Glass Microwave Container Make sure there is a good lid
  • 1 Microwave

Ingredients
  

  • 1 Cup Nishiki Premium Sushi Rice You can choose any brand, but this has worked for me and is available on Amazon
  • 1 TBSP Rice Vinegar (Optional) If you are making Sushi or Onigiri, Rice Vinegar is needed. If you are making plain rice, you do not need this.

Instructions
 

Preparation

  • Wash the rice with water. I use a strainer, but you can also fill the cooking bowl with the rice, then water, swish it around, then drain. Repeat process about three times.

Cooking

  • If using 1 cup rice, add 2 cups of fresh, cool water to the bowl where you have the rice prepped. Put the lid on the bowl. Place it in the microwave.
  • In the microwave, I set it for 10minutes on 0 heat so it can soak and I do not have to do anything for it to go to the next step. Some microwaves may not have an ability to set multiple times and temperatures, then just do this manually.
  • So set the microwave as below:
    -10 minutes on Power 0
    -5 minutes on High Power
    -10 minutes on 50% or Medium Power

Notes

While rinsing the rice and soaking the rice seem like wasted time, they are not.
Rinsing the rice helps remove the starch so your rice sticks together.
Soaking the rice helps it to absorb  the water prior to cooking so that it can cook through the whole grain without getting super mushy. 
Keyword Healthy
Easy Risotto

Easy Risotto

by | May 2, 2023 | Grains, Recipes, Sides, Vegetarian

Easy Risotto

This version of risotto is easy and simple to make. I often do not add cheese since the starch of the rice provides the creaminess of the dish and is indulgent without the added calories. Try it both ways and tell me your thoughts.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 17 minutes
Course Side Dish
Cuisine American, French, Italian

Equipment

  • 1 Glass 2 Quart Casserole Bowl microwave-safe glass dish with a lid
  • 2 Measuring cups

Ingredients
  

  • 1 cup Arborio rice
  • 1 1/2 cups vegetable or chicken broth do not substitute with water
  • 3/4 cups white wine

Optional Mix-Ins

  • 1 cup sauteed mushrooms
  • 1/2 cup cooked shallots
  • 1 - 1 1/2 cups Parmesan cheese

Instructions
 

  • In the dish, microwave the broth to boiling (2-3 minutes on high).
  • Pour in rice. Cover and cook for 6 minutes on medium (50%).
  • Stir in the wine and optional mix-ins if you want their flavors to infuse with the rice. Cook for another 10 minutes on medium (50%). When this completes, add salt to taste and stir. You may want to add butter or olive oil or more cheese.
Brown Long Grain Rice

Brown Long Grain Rice

by | May 2, 2023 | Grains, Sides, Vegetarian

Brown Long Grain Rice

This recipe is for microwaving any long-grain brown rice, including Basmati. Cooking rice in the microwave is an easy way to cook rice without using a stovetop eye and it will not burn.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Course Side Dish
Cuisine American, Indian
Servings 4 People

Equipment

  • 1 Glass 2 Quart Casserole Bowl microwave-safe glass dish with a lid

Ingredients
  

  • 1 cup Brown Basmati or Brown Long Grain Rice
  • 2 cups vegetable broth or water You can also use spice-seasoned water based on what type of rice you would like. Example - add turmeric for an Indian dish.

Instructions
 

  • Add the rice and broth into the dish. Place the lid firmly on the dish. Put it in the microwave.
  • Set the microwave for 10 minutes on HIGH and then 25 minutes on medium or 50%.
    Note: You should be able to program the whole set at once; check your handbook if it is not apparent on your microwave.
  • At the end of the cooking time, add olive oil or butter and salt to taste. Fluff with a fork and serve.

Notes

The cooking times will vary based on your microwave. If the broth boils over, set the microwave to 10 minutes on 80% and 25 on 40% or adjust as needed. 

Spoonbread

by | May 2, 2023 | Autumn, Recipes, Vegetarian, Winter

Spoonbread

Spoonbread is a colonial cornbread recipe that goes well with Roasts and other traditional American foods.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course Side Dish, Snack
Cuisine American
Servings 6 People

Equipment

  • 1 Oven Pre-heat to 425F (220C)
  • 1 Baking Dish oven-safe; I use a 8x11inch 2qt dish because I like the crunchy corners

Ingredients
  

  • 1 cup Cornmeal You will want a medium or fine ground; do not use coarse ground or the spoonbread will be gritty
  • 1 tsp Salt
  • 2 cups Boiling Water
  • 1 cup Milk
  • 4 Large Eggs

Instructions
 

  • Preheat your oven to 425F (220C) and boil your water.
  • Place the butter into your baking dish and put dish in the oven to melt the butter. Be cautious not to burn the butter.
  • Mix the cornmeal, salt, and boiling water. Beat with a whisk or fork until lumps are gone. Stir the milk in first to cool off the mixture a bit. Then stir in the eggs. Whisk again until all lumps are gone.
    Note: If you add the eggs to the boiling water you will cook the eggs and the spoonbread will be eggy. So add the milk first.
  • Make sure the melted butter coats the dish, then pour your mixture into your dish. Bake 25-30 minutes and serve warm. Sometimes I broil it for a minute at the end to get a bit of crunch in the crust.
    The end result should be almost like a firm custard.
White Bean Soup

White Bean Soup

by | May 1, 2023 | Autumn, Recipes, Spring, Vegetarian, Winter

White Bean Soup

This soup is great with crunchy bread on a rainy day.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course Appetizer, Main Course, Soup
Cuisine American
Servings 4 People

Equipment

  • 1 Large Pot
  • 1 Immersion Blender Or you can use a spoon and SMASH
  • 1 Oven to heat the bread

Ingredients
  

  • 4 cloves garlic crushed
  • 1/2 yellow onion
  • 3 15oz cans cannellini beans drained and rinsed
  • 2 cups vegetable broth
  • 2 sprigs fresh rosemary You can also use dried if you prefer
  • 1 Tbsp Cumin
  • 3 TBSP Coriander
  • 1 Tbsp garlic powder
  • 1 Bay Leaf take out before blending!
  • Salt & Pepper to taste
  • 2 cups fresh spinach coarsely chopped
  • 1/2 whole lemon

Optional Add-Ins

  • 1 1/2 cup Shredded Chicken
  • 1/2 cup bacon or ham
  • 1 1/2 cup mushrooms chopped

Instructions
 

  • Crush the garlic and sauté in butter or olive oil. Preheat your oven for the bread.
  • If you are adding the ham, bacon, or mushrooms, you would add it to this step and cook through. Remove the additional ingredients and set aside.
  • Add the three cans of beans to the pot along with broth, herbs, salt, and pepper. Bring to a boil, then reduce to simmer for 15 minutes.
  • Smash the beans or use the immersion blender to thicken the soup. Do not completely crush all of the beans or it will lose its chunky texture.
  • Add the bread to the oven to heat.
  • Add optional previously cooked chicken, ham, or mushrooms. Cook for another 10 minutes.
  • Add spinach, stir, and let it cook for a few more minutes. You want to make sure the spinach is just cooked.
  • Squirt a bit of lemon in at the end, to taste. Serve with crusty hot bread.

Notes

You can add extra protein if you are feeding more people. In the past, I have added shredded cooked chicken at the end to warm it through. Or to keep it vegetarian, chopped mushrooms sautéed with the garlic.
If you want something heavier, try using bacon or fried ham, which you would sauté with the garlic at the beginning of the recipe. 
Hungarian Noodles (Nokedli)

Hungarian Noodles (Nokedli)

by | May 1, 2023 | Recipes, Vegetarian

Hungarian Nokedli Noodles

These noodles go well with Chicken Paprika, Goulash, or really anything with a rich sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Course Side Dish
Cuisine Hungarian
Servings 2 People

Equipment

  • 1 Large Pot
  • 1 Cheese Grater or Spaetzle maker

Ingredients
  

  • 1 egg
  • 1 cup flour all purpose
  • 1/2 cup water
  • 1/2 tsp salt

Instructions
 

  • Bring a large pot of salted water to a boil.
  • Mix the egg and 1/2 cup of water with the salt. Slowly add the flour to make a soft, sticky dough. Try not to make the dough dry and stop adding flour when you get an elastic moist dough.
  • Place the cheese grater (spaetzle maker) over the pot of boiling water. Lay a portion of the batter on the grater and move it back and forth over the grater using a spatula or wooden spoon to push through small egg noodle bits that drop into the boiling water.
    You can also scoop little bits on a spoon and boil them. This does make bigger noodles (which is nice).
  • When the noodles float to the top, slowly boil for about 1 minute and drain them. I add butter to the drained noodles.
  • Make sure that you make it over medium heat, otherwise the water runs out. Serve immediately as they cool quickly.