Brown Rice, Long Grain, 16 oz.
After cooking, the whole grains remain fluffy and separate – making this versatile long grain brown rice especially suitable for stuffings, pilafs, salads, casseroles, and stir-fry dishes.
Combine rice, water, and butter (optional) in a pot and bring to a boil.
Cover with a tight-fitting lid, reduce heat to low-simmer, and cook 40 minutes.
Remove from heat (with lid on!) and steam for 10 minutes. Fluff with fork.
*If rice is crunchy at the end of cooking time, it may be necessary to add 1-2 Tbsp. liquid and cook longer.
Tip: To prepare in rice cooker, use same water-rice ratio.
ALTERNATIVE COOKING METHODS
1 serving = 3/4 cup cooked rice
DRY RICE 1/2 cup
WATER/BROTH 1 cup
OIL 1 1/2 tsp.
DRY RICE 1 cup
WATER/BROTH 1 3/4 cup
OIL 1 Tbsp.
DRY RICE 2 cups
WATER/BROTH 3 1/2 cups
OIL 2 Tbsp.