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Blue Ribbon Golden Rice
Blue Ribbons are awarded to the finest items being judged, and ARI's Blue Ribbon Golden® are no exception. Individual bold grains of excellence characterize the distinctive taste and cooking quality of Blue Ribbon Golden Brand Rice. Parboiled Rice of the finest quality containing maximum 4% brokens is produced and packed into a variety of packages under the Blue Ribbon Golden label. Parboiled rice retains many of the vitamin rich properties of the bran layer. Available in poly bags, cartons, and woven poly bags as well as easy-consumer-access-display bins shipped on pallets ready for the retail floor. For the foodservice – catering sector, poly lined cubes for ease of handling and storing are available for restaurant and institutional kitchens throughout the world.
SIZES:
12 x 5 lb poly bags packed in bales
6 x 10 lb poly bags packed in bales
12x1 lb cartons packed in cases
18x2 lb cartons packed in cases
10 kg cubes
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Individual Bold Grains of Excellence |
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Cooked Rice - when not eaten immediately, should be be cooled quickly. To store cooked rice, place in shallow container, cover, and place in refrigerator. Cooked rice may be stored in the refrigerator for up to 7 days.
Uncooked Milled Rice (white, parboiled or pre-cooked) - will keep
almost indefinitely on the pantry shelf. Once opened, rice should be stored in a tightly- closed container that keeps out dust, moisture and other contaminants.
Uncooked Brown Rice has a limited shelf life of approximately 6 months because of the oil in the bran layer. Refrigerator storage is recommended for longer shelf life. |
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- When rice is reheated, it tastes as good as it did when first prepared.
- For each cup of cooked rice, add 2 tablespoons liquid.
- Cover and heat on top of range or in oven until heated through (about 5 minutes).
- In a microwave oven, cover and cook on HIGH about 1 minute per cup.
- Frozen rice may be cooked 2 minutes on HIGH power for each cup. Fluff with fork.
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- Measure the amounts of rice and liquid.
- Time accurately.
- Keep lid on tightly during cooking to prevent steam from escaping.
- If rice is not quite tender or if liquid is not absorbed, cook 2 to 4 minutes longer.
- If cooked rice is crunchy, add additional liquid, cover tightly and cook until grains are tender.
- If more separate grains are desirable, sauté rice in a small amount of butter before cooking, then add liquid and cook as directed.
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