I was born and raised in Louisiana, and my family has always eaten a lot of rice. Not just in traditional Cajun and creole dishes, but every day white rice served with every day food. We ate it covered with chili or beef stew, covered in gravy, or plain with butter on it. Not every single day, but it was a definite staple in our kitchen and on our table.
When I had my own kitchen, I continued that tradition. The first meal I made for my not-yet husband had a side dish of rice--which he promptly ate with butter and sugar on it instead of gravy! Since then he's learned to eat rice the right way (!) So, as you can see, rice has been a part of my kitchen repertoire literally for years.
Since we're been in Georgia, we've been living in a furnished, "corporate" apartment, without a lot of extra pots and pans. It seemed as though every time I wanted to make rice to go with a meal, the saucepan I needed was in use already. I decided to try cooking it in the microwave, and it turned out so well and is so easy to do that I cook it that way most of the time these days, whether I have a pot available or not!
The proportions are basically the same--one part rice to two parts water. You need an oversized bowl with a lid, or some cling wrap to cover it with.
Measure 1 cup rice and 2 cups water into your bowl, and microwave uncovered for 10 minutes on high. At the end of 10 minutes, cover and microwave an additional 3 minutes, still on high.
At this point, taste just a bite--every now and then I add an additional 1/4 cup of water and microwave for an another minute if it doesn't seem quite done the first time.
And now it's ready--for gravy or butter or whatever you choose to serve with it.
You can use part or all broth or stock, or add a teaspoon or two of bullion or stock paste. I like to use chicken broth sometimes, according to what we're going be eating it with.
I hope this makes your life a little easier, I know it has made mine!
Until next time, good cooking, and good eating!