Enriched parboiled long grain rice. US No. 1 grade. Compare with Uncle Ben's Converted Rice.
47 g dry
To retain vitamins, do not rinse before or drain after cooking. 9 Servings (1/2 cup): 1/2 lb rice, 5/8 qt water, 1/2 tbsp salt, 1 tbsp butter or margarine (optional); 18 Servings (1/2 cup): 1 lb rice, 1-1/4 qt water, 1 tbsp salt, 2 tbsp butter or margarine (optional); 27 Servings (1/2 cup): 1-1/2 lb rice, 1-3/4 qt water, 1-1/2 tbsp salt, 3 tbsp butter or margarine (optional); 56 servings (1/2 cup): 3 lb rice, 3-3/4 qt water, 3 tbsp salt, 4 tbsp butter or margarine (optional). Oven Method: Use boiling hot water. Place rice, salt, butter (if desired) and water in shallow pan(s). Stir. Cover tightly and bake in 350 degree F oven until most of the water is absorbed (about 35 minutes). Steamer Method: Use boiling hot water. Place rice, salt, butter (if desired). Cover tightly and cook over low heat until most of the water is absorbed (about 20 minutes), Transfer immediately to shallow pan(s). To refrigerate cooked rice: Cover tightly to keep grains from drying out and absorbing odors from other foods. To reheat: Add a small amount of water. Cover and heat in oven, steamer or on top of range.
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