Hi, I'm WANGECI .Welcome to my online home where I show you how to cook tasty food and make amazing things for your home

When I bumped into this video a few years ago I was supper excited I just had try it. I have done this dozens of times. when I do not have the bowls i use a large container and just lock the lid. Make sure your garlic is ripe enough. if its under ripe the garlic won’t peel off as well.





I usually make this on days when I have soo many dishes too cook, when all my stove tops are being used for other dishes. Or on days when I want to do other things and not necessarily watch my rice. All you need to do is put the rice in a microwave safe bowl, cover it with a lid that allows air to escape and that’s it. I was taught this by my cuz Cynthia one day when we were visiting her house. I bet she can not remember. But thanx girly. One of my readers, Wachu Wanjaria also suggested adding coconut oil or powder to make coconut rice. Have to try that next time.



Rinse the rice at least three times


Add the water ratio 2:1 water: rice


measure your water ration of water to rice is 2:1, then add all the seasonings and oil or butter



How To: Cook Rice in a Microwave

Recommended times: 1/2 cup rice, 9 minutes 3/4 cup rice, 12 minutes 1 cup rice, 16 minutes 1 1/4 cups rice, 20 minutes 1 1/2 cups rice, 23 minutes


  1. 1 cup of rice
  2. 2 cups water or stock
  3. salt
  4. butter, oil (optional)
  5. Coconut oil or powder (optional)


Rinse your rice under cold water a few times. If you’re using brown rice you might want to soak it for at least 30 minutes to make it easier to cook.

Mix the water and the rice in a microwave safe container in the ratio of 2:1 water:rice (2 cups of water for every cup of rice).

*Another way to do this is to put your rice in the container then pour water in till it covers the rice by about an inch, you can measure by putting your clean finger in the pot so that the tip of your finger touches the top of the rice, the water should cover up till your first knuckle

Season the water. Add salt, pepper, olive/ vegetable oil, butter, aromat or any other seasoning you usually use then stir the rice. Cover your rice BUT DO NOT USE an air tight lid, set the lid on the container. If the lid has vents to let out steam open those. Alternatively cover with cling wrap twice then poke holes on it to let out steam. Put in the microwave and set the time. Once done let the rice sit for about 3-5 minutes so that it finishes cooking then fluff it. EASY



I had this post up in my old blog but seems like it got lost in the move. Sorry for those who searched for i and did not get it. HAPPY COOKING!!
Prep Time: 10 minutes
Total Time: 10 minutes
  • Heavy cream (avoid ultra-pasteurized, should have a minimum of 35%-40%  milk fat )

1. Fill a jar halfway with heavy cream. Then, screw the lid on firmly (a canning jar works well for this purpose).

2. Start shaking the jar back and forth. After several minutes, the cream will thicken and turn into whipped cream. Keep shaking until the whipped cream is replaced with a yellow glob (butter) and a separate liquid (buttermilk).

3. Pour the buttermilk out of the jar, and use it in any recipe that calls for buttermilk.

To Use the Butter: Knead it under cold water for a couple minutes to remove any remaining buttermilk (it will spoil very quickly, if you don’t). Then, salt (if desired), and store in the refrigerator until you’re ready to use it.