Rice - an, Important Part of a Healthy Diet
  • 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.
  • American-grown rice is a clean product that does not need washing or rinsing before or after cooking.
  • Rinsing only washes away nutrients.
For best results, always follow package directions. When directions are not available, use this easy method:
Uncooked Rice Liquid Cooking Time Yield
Regular-milled long grain 1-3/4 cups 15 minutes 3 to 4 cups
Regular-milled medium grain 1-1/2 cups 15 minutes 3 cups
Regular-milled short grain 1-1/4 cups 15 minutes 3 cups
Brown 2-1/4 cups 45 to 50 minutes 3 to 4 cups
Parboiled 2 cups 20 to 25 minutes 3 to 4 cups
Precooked, flavored or seasoned mixes Follow package directions varies varies



Bring water to boil. Add cup rice, water (see chart), 1 tsp. salt (optional), and 1 tbsp. butter or margarine (optional). Stir once or twice. Cover tightly and simmer over low heat until most of the water is absorbed (see chart). Fluff with fork.

Bring water to boil. Add salt and butter or margarine (optional)
Add rice and return to boil
Reduce heat to very low, cover with tight fitting lid and simmer until water is fully absorbed, approximately 20 minutes. Fluff with fork and serve.



Combine 1-cup rice, liquid (see chart), 1 tsp. salt (optional), and 1 tbsp. butter or margarine (optional) in 2- to 3-quart deep microwave baking dish. Cover and cook on HIGH 5 minutes or until boiling. Reduce setting to MEDIUM (50% power) and cook 15 minutes (20 minutes for parboiled rice and 30 minutes for brown rice). Fluff with fork.

Refer to chart for desired number of servings. Measure all ingredients into a 2 to 3 quart microwave approved dish.
Cover and microwave on high until mixture comes to a boil approximately 5 minute for two serving
Reduce to medium (50% power) for 20 minutes. Remove from microware and let stand for 5 minutes to allow water to fully absorb. Fully with fork and serve. Microwave ovens vary. Times given are approximate.



Combine rice, water (see chart), salt, and butter or margarine (optional). Stir once or twice. Cover tightly and cook until most of the water is absorbed (see chart). Fluff with fork.

Uncooked Rice Rice Liquid Cooking Time
Long Grain White Rice 1 cup 2 cups 20 minutes
Long Grain Brown Rice 1 cup 2 cups 20 minutes
Long Grain Parboiled Rice 1 cup 2 ½ cups 25 minutes
 



When rice is reheated, it tastes 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.

:: ABOUT ARI  :: OUR PRODUCTS  :: RECIPES  :: NORTH AMERICA SALES  :: INTERNATIONAL SALES
  :: ABOUT RICE  :: KID ZONE  :: CONTACT US  :: LINKS  :: SITE MAP  :: LEGAL STUFF
©2011 Riviana Foods Inc.