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ABSTRACT Microwave technology is postulated to cook rice with better quality advantages. The use of steam-vented packages with one-way valve for cooking using microwaves is however yet to be explored. The goal of this study was to analyze the quality characteristics (gelatinization, color) of rice cooked in steam-vented packages using microwaves and comparing quality to that of rice cooked on a hot plate. Rice were cooked in the steam-vented packages at a 2:1 (low), 3.5:1 (intermediate), and 5:1 (high) water to rice ratios and subjected to microwave cooking at power levels of 1, 2,4, and 5 kW for different durations of 4, 6, 8, 10, 12, 14, and 16 minutes. The cooked rice samples were then tested for gelatinization whiles the overall color change of the gelatinized kernels were determined and compared to their respective control samples. The results showed 100% gelatinization at 3.5:1 water to rice ratio at 1 kW 16 minutes, 2 kW 14 minutes and at 5:1 water to rice ratio at 1 kW 16 minutes. The highest gelatinization achieved in the control method was 70% at 1 kW, 16 minutes in 5:1 water to rice ratio. The mean color deviations (ΔE) was highest in the control samples at a value of (8.56 ± 0.41) and lowest in 2 kW samples with mean value of (7.10 ± 0.41). Microwave technology can be successfully employed to cook rice using steam-vented packages at faster cooking rates compared to a common method without compromising the quality attributes of the cooked rice.