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:
stovetop:
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.
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!