Parboiled Rice Cooking Directions

Parboiled Rice Cooking Directions

Parboiled Rice Cooking Directions

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.

Parboiled Rice Cooking Directions

For best results:
For firmer rice, use less water and reduce cooking times.
For softer rise, use more water and increased cooking time.

  • Shay

    This is exactly what I was looking for. My mom never cooks using measurements but I rather use them so I couldn’t ask her. So since everything is in those pretty containers that equals no directions for me. Thanks for this.

    • You’re welcome, Shay. I like to keep my dry goods in containers, too. But I’ve learned the hard way to tape their cooking directions on the inside of the container lid. No matter how many times I’ve made rice, I ALWAYS forget the salt and oil ratios. And I can never remember the whole chart.
      Once, I had to make rice for 12 and was SO happy to have had the directions on the inside lid. shoo!

  • Joy Judd

    Thanks for the measurements for par boiled rice. Picked some up at the big box wholesale house, and don’t need to do 25 servings. But I see, the ration is very similar to “normal” rice…so we’re good!
    Thanks for the assist!

  • You are welcome, Joy!
    It’s good to know this article came in handy. And, I’m not the only one who uses it. ;D

  • ayrene

    well, my friend cooks his parboiled rice this way:- they put the measured rice in a boiling water let it cook to “aldente” drain the water and cook it in very low heat till done>

  • Matt


    putting a reciepe under the lid makes good sense,
    but I’m glad it is that easy to find your site!

  • Mandy S

    Thanks for posting! I got the ‘big box’ at the big box store too! But I’m printing out your table and taping to the inside of the spice cabinet door! Thanks again!

    • You’re welcome, Mandy! I’m glad this came in handy for you, too. ;D

  • You’ve got great insights about cook books, cooking, keep up the good work!

  • Kimberly West Smith

    Ha! I bought a 10 pound bag of parboiled rice and have put it all in beautiful glass jars. Thanks so much for posting these directions.

  • Rikkilulu

    Great recipe!

  • Amble Balu

    I had hard time cooking parboiled rice. I will follow the instructions next time. Hopefully it will turnout fluffy.

  • Folklover

    The author
    is genius! So great recipe! Everything so tasty and fast! My mum asked me once
    to do that recipe with my Redmond 4500 multicooker and… We were surprised!
    The meal was cooked on

    time and it was very delicious!

  • Juanita

    Thanks. I was in the situation you described. I stored the rice but did not save the ratio numbers.

  • Roge Gen

    I never thought that hard/firmer rice should but less water and reduce the time. For me it was opposite. How can I know if they are firmer or softer too, lol. Thank you

  • Ivan Hadanoff

    Instead of butter try using coconut oil. The flavor is better and it is healthier for you