Comet Rice

Since 1902, Comet Rice has been a favorite among good cooks and their families. Originating in Galveston, Texas, Comet was originally delivered by horse and buggy and soon became the first rice to be packaged in consumer size packages. Today Comet is even better than ever. This consistent high quality rice, is available in long grain white, long grain brown, parboiled long grain, and calrose medium grain. Comet Rice is a nutritious and delicious addition to any meal and a versatile ingredient for most recipes. Comet is a brand leader in the Southeast and Southwest United States and is also available on the West Coast. Comet is truly the rice lover's rice!

Comet is available in 14, 28 and 42 oz cartons, and poly film bags from 1 lb to 20 lbs, as well as larger woven poly bags


The Rice Lover’s Rice

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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