Regular short-grain white rice is cooked the usual way. Twice as much water as rice, twenty-five minutes steam, ten minutes steam with the heat off. So, covered and steamed for thirty-five minutes, the last ten minutes with the heat off.
This post is about sausage gravy cooked in the microwave. The technique is inspired by instant gravy packages. But there is hardly an advantage over stovetop. You end up with a bowl to clean instead of a pot and there is no advantage in time.
Regular gravy cooked stovetop in a pot or a pan cooks the flour in butter and seasoning. Then liquid is added while whisking to a boil. It's done soon as the mixture boils. Same thing in the microwave.
This is a disc of sausage sliced off from a tube of frozen breakfast sausage such as Jimmy Dean's. The discs are frozen separately in a plastic bag just for things like this.
Forty-five seconds in the microwave. Removed twice to stir.
The sausage is smashed and cut into the smallest pieces possible.
Half the milk.
Microwaved for forty-five seconds, stirred twice.
The rest of the milk.
I made a mistake based on judgement. I used only 3/4 cup milk and drank the remaining 1/4 cup because it seemed the right thickness. But it got a lot thicker as it cooled.
Now my gravy is too thick.
To get a dome of rice I use a small ramekin and rinse the inside with water and dump it all out. Even with no drops of water inside the rice doesn't stick.
That's okay. I like super thick gravy. But it would be better had I used the whole cup.
That's the thing with gravy:
* 1 tablespoon butter
* 1 level tablespoon flour
* 1 cup liquid.
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