Have you ever stored your rice or pasta in a clear pretty jar and thrown away the ugly packaging? Only to discover later that you can’t remember what the ratios of water to rice to butter there are in the actual servings. This happens to me too often.
On some jars I own, I cut out the measurements table from the package and tape it to the inside of the top of the jar. This works fine if the clipping actually fits.
I have one box of rice where the directions don’t fit, so I’m going to put them in this post. I figured if I need them, you might need them too and we won’t have to look for that piece of cutout cardboard floating around in our cook books.
Uncle Ben’s parboiled rice:
1. Combine rice water and butter in a saucepan.
2. Bring to a boil. Reduce heat (medium, medium-low) and simmer covered 20 minutes.
3. Remove from heat. Let stand covered five minutes or until water is absorbed. Fluff with fork and serve.
For best results:
For firmer rice, use less water and reduce cooking times.
For softer rise, use more water and increased cooking time.