Long Grain Parboiled Rice Enriched with Iron (Ferric Orthophosphate), Niacin, Thiamine (Thiamine Mononitrate) and Folic Acid.
For best results: A. To retain vitamins, do not rinse before or after cooking. B. For firmer rice, use less water and simmer for a shorter time. For softer rice, use more water and simmer for a longer time. C. Do not lift lid while cooking (steam cooks rice). Stove Top: 1. Use the chart to measure. Bring to a boil. Add rice, salt (optional) and margarine (optional). Stir and cover. 2. Reduce heat to low and simmer 20 minutes. 3. Remove from heat. Let stand covered until all water is absorbed (about 5 minutes). Microwave: 1. Using the chart, combine hot water, rice, salt (optional) and margarine (optional) in microwaveable dish. 2. Cover and microwave on high (full power) for 5 minutes. Reduce to medium power (50%) and microwave for 20 minutes. 3. Remove from microwave. Let stand covered until all water is absorbed (about 5 minutes). Microwave ovens vary. Times given are approximate. Approx No. of Servings: 1-2, 1/2 cup Rice, 1-1/3 cups Water, 1/4 teaspoons Salt (optional), 1/2 tablespoons Butter (optional); Approx No. of Servings: 3-4, 1 cup Rice, 2-1/2 cups Water, 1/2 teaspoons Salt (optional), 1 tablespoons Butter (optional); Approx No. of Servings: 5-6, 1-1/2 cups Rice, 3-1/3 cups Water, 3/4 teaspoons Salt (optional), 1-1/2 tablespoons Butter (optional); Approx No. of Servings: 7-8, 12 cups Rice, 4-1/4 cups Water, 1 teaspoons Salt (optional), 2 tablespoons Butter (optional).
