Recently commented
- Apple crumble cake (9)
- Pressure cooker love (9)
- Japanese Potato Salad (16)
- Tabbouleh with heirloom tomatoes and shiso (5)
- Looking at tofu (8)
- Yatsuhashi, Cinnamon sweets from Kyoto (22)
- Japanese grocery stores in the United States and territories (21)
- Recipe: Glühwein, mulled wine for Christmas and wintertime (16)
- Onigiri (rice balls) (113)
- A problematic report on the 'dangers' of soy (15)
Popular posts
- Mugicha (Barley tea) is the flavor of summer in Japan
- The essential Japanese ingredients
- Onigiri (rice balls)
- Onigiri 2.0 (an easier way for beginners)
- Looking at different types of rice
- Rhubarb crumble pie
- How to make fool-proof mayonnaise
- Tamagoyaki or Atsuyaki tamago (Japanese sweet omelette)
- How to make tofu
- How to prepare and cook Japanese rice and sushi rice
- The anatomy of a Japanese meal
- Okonomiyaki, Osaka style
- Japanese potato salad
- Fun with brioche
- A Food Lover's Way of Exploring Provence
Just Hungry is a site about food. There are 
microwaved rice
a big microwavable casserole and the microwave works fine too!
pop it in for about 20 mins on high.
the water content is usually one quarter MORE than the volume of the rice.
then once it stops leave it to stand for about 5 mins or so.
:D we always cook our rice that way.