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Quick Summer Rice

Recipe Supplied by: Jennipher Marshall-Jenkinson
Serves: 2 People

1 cup  (any size) good quality long grain rice

1 chicken or vegetable stock cube

1 cups boiling water (use same cup that was used to measure rice)

Extras: use some or all of these  to make a quick meal, or accompanying vegetable dish

2 tablespoons frozen peas

2 tablespoons sweetcorn kernels

2 large pieces cooked brocolli (roughly shopped into small pieces)

1 cooked carrot, cut into chunks,

100g coked chicken, cut into chunks

100g washed cooked prawns

fresh basil leaves for garnish


Put the rice into a sieve and rinse thoroughly under cold running water, until all the excess starch has been rinsed away.

Put rice, stock cube and boiling water into a large microwave proof cooking pot. Stir well to dissolve the stock cube.  Place in the microwave oven and cook, uncovered on HIGH power for 10 minutes, stirring well half way through the cooking time.

Stir again, and continue cooking for a further 5 – 6  minutes on medium power until all the cooking water has been absorbed and the rice is thoroughly cooked.


Allow to stand, covered for 2 –3 minutes,  serve immediately as an accompaniment, or stir in some of the ingredients stated above, return to the oven and continue to cook for 1 - 2 minutes to warm through the vegetables and/or chicken, prawns etc.,

Serve drizzled with a little olive oil as a quick summer meal, garnish with fresh basil leaves.

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