MG PARBOIL RICE

Long Grain Parboiled Rice, Iron Phosphate, Niacin, Thiamine Mononitrate, and Folic Acid.

Approximate Number of Servings: 1-2 Servings: 1/2 cup rice; 1-1/2 cups water; 1/4 tsp salt (optional); 1/2 tablespoon butter or margarine (optional). 3-4 Servings: 1 cup rice; 2-1/2 cups water; 1/2 tsp salt (optional); 1 tablespoon butter or margarine (optional). 5-6 Servings: 1-1/2 cups rice; 3-1/2 cups water; 3/4 tsp salt (optional); 1-1/2 tablespoons butter or margarine (optional). 7-8 Servings: 2 cups rice; 4-1/4 cups water; 1 tsp salt (optional); 2 tablespoons butter or margarine (optional). Stove Top Directions: 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 for 20 minutes. 3. Remove from heat. Let stand covered until all water is absorbed. Microwave Directions: 1. Using the chart, combine hot water, rice, salt (optional), and margarine (optional) in a 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. For Best Results: To retain vitamins, do not rinse before or after cooking. For firmer rice, use less water and simmer for a shorter time. For softer rice, use more water and simmer for a longer time. Do not lift lid while cooking (steam cooks rice).