Ingredients: BASMATI RICE Contains: NONE AS DEFINED BY FDA FALCPA

Ingredients: BASMATI RICE Contains: NONE AS DEFINED BY FDA FALCPA

Cooking directions on the stove: 1. in a saucepan, bring water to a boil. 2. stir in rice. 3. cover. reduce heat and simmer for 20 minutes or until all water is absorbed. add 1 tbsp butter and 1 tsp salt per cup of uncooked rice, if desired. cooking measurement chart: 1 cup rice: 1-3/4 cups water; yield 3 cups; 4 servings (3/4 cup cooked). 2 cups rice: 3-1/2 cups water; yield 6 cups; 8 servings (3/4 cup cooked). 3 cup rice: 5-1/4 cups water; yield 9 cups; 12 servings (3/4 cup cooked). for drier rice, use 1/4 cup less water. for moister rice, use 1/4 cup more water. cooking directions in the microwave: 1. in a 2 quart microwave-safe dish, combine 2 cups water and 1 cup rice (add 1 tbsp butter and 1 tsp salt per cup of uncooked rice, if desired). 2. cover and microwave on high for 5 minutes. reduce setting to 50% power; microwave for 15 minutes. let stand for 5 minutes. it is recommended that only 1 cup rice be prepared in the microwave at a time. microwave ovens vary. cooking times are approximate. traditional cooking method in excess water: in a large pot, bring 8 cups of water to a boil. measure 1 to 2 cups of mahatma basmati rice and add to boiling water. boil uncovered for 12 minutes. drain in a strainer and rinse with hot water. soak rice in cold water for 15 minutes before cooking and reduce time to 10 minutes. do not rinse! cooking tips: rice, dress it up! the versatility of rice is just one of its key benefits. below are simple ways to make rice even more special. starting with hot, cooked rice, sprinkle with fried scallions, shallots, garlic or ginger. add grated lemon zest, chopped fresh mint, a dab of butter and cooked peas. stir in grated parmesan cheese and sauteed onions. season with toasted sesame oil or tamari. stir in chopped dried fruit and toasted nuts. when preparing rice, saute garlic, add rice and cook in chicken broth, add whole cloves and a stick of cinnamon while cooking rice. sauté rice in oil to firm and toast the starchy exterior, for perfect pilafs.

Cooking directions on the stove: 1. in a saucepan, bring water to a boil. 2. stir in rice. 3. cover. reduce heat and simmer for 20 minutes or until all water is absorbed. add 1 tbsp butter and 1 tsp salt per cup of uncooked rice, if desired. cooking measurement chart: 1 cup rice: 1-3/4 cups water; yield 3 cups; 4 servings (3/4 cup cooked). 2 cups rice: 3-1/2 cups water; yield 6 cups; 8 servings (3/4 cup cooked). 3 cup rice: 5-1/4 cups water; yield 9 cups; 12 servings (3/4 cup cooked). for drier rice, use 1/4 cup less water. for moister rice, use 1/4 cup more water. cooking directions in the microwave: 1. in a 2 quart microwave-safe dish, combine 2 cups water and 1 cup rice (add 1 tbsp butter and 1 tsp salt per cup of uncooked rice, if desired). 2. cover and microwave on high for 5 minutes. reduce setting to 50% power; microwave for 15 minutes. let stand for 5 minutes. it is recommended that only 1 cup rice be prepared in the microwave at a time. microwave ovens vary. cooking times are approximate. traditional cooking method in excess water: in a large pot, bring 8 cups of water to a boil. measure 1 to 2 cups of mahatma basmati rice and add to boiling water. boil uncovered for 12 minutes. drain in a strainer and rinse with hot water. soak rice in cold water for 15 minutes before cooking and reduce time to 10 minutes. do not rinse! cooking tips: rice, dress it up! the versatility of rice is just one of its key benefits. below are simple ways to make rice even more special. starting with hot, cooked rice, sprinkle with fried scallions, shallots, garlic or ginger. add grated lemon zest, chopped fresh mint, a dab of butter and cooked peas. stir in grated parmesan cheese and sauteed onions. season with toasted sesame oil or tamari. stir in chopped dried fruit and toasted nuts. when preparing rice, saute garlic, add rice and cook in chicken broth, add whole cloves and a stick of cinnamon while cooking rice. sauté rice in oil to firm and toast the starchy exterior, for perfect pilafs.