Back to Recipe Menu

Microwaved rice & vegies


  • Place the rice and boiling water with 1 tspn salt and the butter in a microwave-proof bowl. Loosely cover with clingwrap and cook in the microwave at 100% for 3 mins.
  • Then stir the rice, cover and cook at 50% (medium) for 12 mins, stirring a couple of times.
  • At the same time, blanch the vegies in a pot of lightly salted, boiling water until crisp-tender. (Or cook in the microwave.)
  • Then mix the vegies with the rice, cover and cook on high for another 1½ mins. Set aside, covered, for a couple of minutes before fluffing with a fork and serving as an accompaniment to your favourite simple fish or meat dish.


  • 225 gm Basmati (long grain) rice
  • 550 ml boiling water
  • sea salt
  • a knob of butter
  • 1 medium carrot, diced
  • 1 red capsicum, cored, seeded & diced
  • 6 green beans, diced
  • kernels of 1 corn cob
  • 2 spring (green) onions, chopped
  • ½ cup frozen peas

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm