Original enriched parboiled long grain rice

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Uncle Ben's Long Grain Rice OriginalEnriched Long Grain Parboiled Rice [Long Grain Rice, iron (Ferric Orthophosphate), Thiamin (Thiamine Mononitrate) and Folate (Folic Acid)].Uncle Ben's Original Long Grain Rice. Perfect Every Time . Finest quality ingredients. Trusted for over fifty years. Converted brand. Enriched parboiled. Directions To retain vitamins do not rinse before or drain after cooking. Number of servings, 1/2 cup (#8 scoop) : 18 - Rice: 1 lb (2 1/3 cups) - Water: 1 1/4 qt - Salt: 1 tbsp - Butter or margarine (optional): 2 tbsp. Number of servings, 1/2 cup (#8 scoop): 56 - Rice: 3 lb (1 3/4 qt) - Water: 3 3/4 qt. - Salt: 3 tbsp - Butter or margarine (optional): 1/3 cup. Number of servings, 1/2 cup (#8 scoop): 115 - Rice: 6 lb (3 1/2 qt) - Water: 7 1/2 qt - Salt: 1/3 cup - Butter or margarine (optional): 2/3 cup. Number of servings, 1/2 cup (#8 scoop): 192 - Rice: 10 lb (5 3/4 qt) - Water: 12 1/2 qt - Salt: 2/3 cup - Butter or margarine (optional): 1 cup. Stovetop method: Bring water to a boil. Add rice, salt and butter (optional). Stir. Cover tightly and simmer over a low heat until most of the water is absorbed (about 20 minutes). Transfer to serving pan and keep warm (160 degrees F). Fluff with fork before serving. Oven method: Combine rice, hot water (190 degrees F), salt and butter (optional) in a shallow pan. Stir. Cover and bake in a 350 degrees F oven until most of the water is absorbed (about 35 minutes). Remove from oven and keep warm (160 degrees F). Fluff with fork before serving. Steamer method: Combine rice. Hot water (190 degrees F). Salt and butter (optional) in a steam table pan. Stir. Cover and steam according to manufacturer's directions or until most of the water is absorbed (about 35 minutes). Remove from steamer and keep warm (160 degrees F). Fluff with fork before serving. For best results: For firmer rice, use less water and reduce cooking time. For softer rice, use more water and increase cooking time. To refrigerate cooked rice: cover tightly to keep grains from drying out and absorbing odors from other foods. To reheat cooked rice: add a small amount of water and cover. Heat in an oven, steamer or on a stovetop. Fluff rice and serve. To retain vitamins, do not rinse before or drain after cooking.

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