microwave | Sewhooked

I made this from an email recipe that was going around.

It’s called Minute Chocolate Mug Cake, but I like Emergency Chocolate Cake. 😉

I sprayed one coffee mug with cooking spray and it definitely came out better than the rest…less mess in the mug afterward. For best results, eat it while it’s warm. It gets a little too dense after that.

Minute Chocolate Mug Cake

1 Coffee Mug
4 tablespoons AP flour
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
Small splash of vanilla

before baking

Add dry ingredients to mug, and mix well .. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla, and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don’t be alarmed! Allow to cool a little, and tip out onto a plate if desired.

Serves 2…or 1, if you don’t mind a bit of a tummy ache!

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Rice.

It should be one of the easiest things in the world to make. And it is, really. Mainly, because I’ve started cooking it in the microwave.

Seriously! It works brilliantly and you can tweak the rice to go with whatever you like.

Rice In The Box

1 cup of white rice, any length grain (I’ve tried it with brown rice…it DOES NOT WORK, just fyi!)
1 3/4 cups water
1/2 tsp salt
2 tbs butter (optional…for that yummy, buttery flavor & shine!)

Add all ingredients to a round casserole dish with a lid. If you don’t have a round casserole, you can use a flat-bottomed round vessel with plastic wrap on top. Poke holes in the plastic for venting.

Microwave for 5 minutes on high, then 15 minutes on 50%. Leave the rice in the microwave for at least five minutes. Remove the lid carefully – there will be steam, so be careful.

Fluff with a fork or spoon and serve!

Variations:

Use chicken, beef or veggie broth instead of water, reduce salt to 1/4 tsp.

Add to cooked chicken

top with veggies or sauce

Use rice cooked with water for Rice Pudding!

My Mom’s Rice Pudding

1 c. rice, cooked
1 ½ c. milk
2 eggs, beaten
½ c. sugar
1 tsp. vanilla
1/4 tsp. nutmeg (optional)
1/4 tsp. cinnamon (optional)

Instructions: Boil rice and milk over low heat, stirring often so you don’t scorch the milk. Slowly add eggs, sugar and vanilla, stirring constantly. * Pour into 1 ½ quart casserole. Mix spices and sprinkle on top. Place dish into a larger pan containing ½” water.

Bake 35 – 40 minutes at 350 degrees (F) or until knife inserted near edge comes out clean.

*optional – you can skip the oven and continue to cook until it’s a thick consistency. It gives the pudding a slightly different texture, but it’s still delicious!

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