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Microwave Basics Every College Student Should Know

One of the most important things to know in college is how to make at least a few meals in the microwave. On the days when you just need a break from the dining hall, here are three easy, microwaveable recipes:

#1: Pasta

This only works with smaller pasta shapes (elbow, orzo, etc.). Pour your desired amount of pasta into a microwave safe bowl. Fill the bowl with enough water to just cover the pasta. Place in the microwave for two minutes, then stir. If the water is fully absorbed, add a little more water (but not enough to fully cover the pasta again). Microwave for another minute. Taste or squish a piece of pasta to see if it is done. If it is not fully cooked, continue to microwave for one minute increments. Then, add a sauce like marinara or pesto if desired.

Jocelyn Hsu / Spoon

#2: Eggs

If you need a break from eating cereal every morning or are sick of the dining hall eggs, I highly recommend investing in a microwavable egg cooker (such as the Progressive International Breakfast Sandwich Maker). Follow the listed instructions, which usually say to pierce the yolk and microwave for three to four minutes. In my experience, piercing the yolk is unnecessary, but it all depends on how you like your eggs!

#3: Frozen Rice

I’ve found that frozen rice tastes just like regular rice. You can select the type you prefer, put it in the microwave for three to four minutes, and use it multiple ways. You can do anything, from adding it to a dining hall meal to serving it with heated vegetables and a stir fry sauce. 

Photo by Annie Spratt from Unsplash

There are plenty of creative meals to discover using these three microwave basics. Be sure to keep this list in mind during your next dorm cooking session!

Jennifer Brown

UC Berkeley '24

Jenny is a sophomore at UC Berkeley, originally from New York City. At the moment, she intends to major in business and minor in math. She loves fashion, being active, and meeting people (Her Instagram is @jenniferr.brown)
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