2. Pour the rice into a special plastic container for microwave oven (the lid must have air holes, and it is best to use a plastic container with a large yellow lid given by the merchant when buying the microwave oven), and pour water (warm water is best) to soak it for no more than half an hour (the soaked steamed rice is uncooked and easy to cook, saving time, but the soaking time should not be too long, otherwise the steamed rice will have no fragrance).

3. Change the water in which the raw rice is soaked into warm water (same as above, cold water is ok, but it takes longer to steam). Because the rice has been soaked, the water added is slightly less than the water in the rice cooker, which is one centimeter more (no more than 2 centimeters at most). Cover the lid tightly (also cover the inner lid to prevent it from boiling out), put it in the microwave oven and turn to high heat for 6-8 minutes (depending on the amount of rice).

4. Take out and open the container and stir the rice with a spatula.

5. Cover the lid tightly, and then simmer for 3-5 minutes (3 minutes if there is less rice) with medium fire (fire is also acceptable).

6. Take out the container from the microwave oven. Do not open the lid at this time. Be sure to stew with waste heat for a while (5- 10 minutes), and then open the lid. Ok, the rice is ready.

7. The key to steaming rice in microwave oven should pay attention to three points: first, raw rice must be soaked in advance; Second, after the first period of time, be sure to stir it; Third, after the rice is steamed, don't open the lid immediately, and use the waste heat to stew for a while. Also pay attention to the right amount of water.

8. The rice cooked by microwave oven is shorter, sweeter and more delicious than the rice steamed by rice cooker. If the rice is left, the next time you eat, microwave it for one minute, just like the freshly steamed rice.