I was also experimenting with different microwave settings for cooking
rice without having the water spill everywhere inside the oven.
Currently I do 3 minutes at 100% (it's an 850W oven), followed by 15
minutes or more at 60%, depending on the size of the serving. There's
still some spillage, but it manages to cook nicely.

Seems like cooking it the old fashined way over a stove would be quicker. g

Alan Harriman