Q&A for How to Cook Rice in a Microwave

Yes, as long as the bowl is microwave safe. If you're unsure if the bowl is microwave safe or not, choose a different bowl.

If you are microwaving and your clips are metal, NO WAY. Clips generally make it difficult to lift the lid to stir or to see inside. On a stove top, I seal my pot with tinfoil and then put a lid on; you can't see inside but lifting a corner is easier. In a microwave, I use a plastic wrap sheet to seal, and then place a clear glass plate or lid on top.

Maybe. You can check your package's instructions to be sure.

If rice is refrigerated shortly after being cooked, then it can be reheated in the microwave later, but it can't really be "recooked."

A steamer functions by trapping water vapor inside the container; the hot particles come in contact with the exposed surface of the food to cook it. Without arranging a method in the oven to cover the bowl and food to be cooked, the steam will escape.

Cooked rice should be kept above 70º C. The objective is to prevent multiplication of bacteria and mold. For storing, let it reach room temperature and refrigerate for no more than 12 hours. Refrigerated rice should be cooked anew, and not just reheated.

There is usually a "power" button on microwaves, allowing you to lower the power input when used; the lower the number, the lower the heat.