Adolphus Rice

Adolphus Rice first reached Houston grocery shelves in 1938 and quickly became a family tradition. Adolphus Rice is always superior flavor and texture and long recognized for its outstanding and consistent quality. Adolphus Long Grain Rice is produced from a select variety of quality Texas grown rice to ensure its’ consistency of flavor, appearance and texture. Adolphus contains a maximum of 4% broken kernels, is fully enriched, and meets the stringent standards of USDA No. 1 classification. It cooks to a fluffy, tender texture every time. Adolphus Long Grain Rice is sold in Texas and surrounding areas, and is shipped fresh from our Freeport, Texas mill.

Retail Sizes – 14, 28 and 42 oz. carton boxes; 1, 2, 3, 5 and 10 lb. poly bags


Over 70 Years of Texas tradition and quality

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.
  • 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.
  • 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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