In the student dorms I'm limited to a microwave. So I microwave the rice, put in a colander and drain it. But the rice is not fluffy, tried different rices but it just doesn't texture right.
What am I doing wrong?
People have a difficult time as it is, to make rice fully. The microwave isn't going to make it easier. A rice cooker is advised.
Here is what I would do (if I were stuck on a food-less island with only a microwave). And no, I'm not going quote any chef-books. Rice is one of those things you ask a grandmother or at best, an eastern cuisine chef.
Different types of rice will require changes to the timing below. Basmati and wild types take longer.
You may have to experiment with timing a bit. I feel confident if you rinse the starch out first and finish with steaming on low with the cloth at the end, you should see results that put a sneaky smile on your face.
P.S. All bets are off if you're using something like minute-rice or uncle-ben's. Try with honest and real rice grains.
I'd suggest trying one of those microwave-able rice cookers if this is something you're going to be doing often.
Cook's Illustrated did a review on microwave rice cookers, and they gave this a "Recommended with Reservations" rating:
According to the review (which I'm not sure if you can read without a subscription), they got decent rice but had to fiddle with the cooking process a ton. Their final suggestion is 5 minutes on high, 15 minutes on 50% power, then followed by a 5 minute rest.