Long Grain Parboiled Rice

Stove Top Directions: 1. Bring water to a boil. Add butter or margarine and slat (optional). 2. Stir in rice. Reduce heat, cover and simmer 20 minutes 3. Remove from heat. Let stand covered 5 minutes or until water is absorbed. Servings (cups of cooked rice): 2; 1/2 rice (cups); 1 water (cups); 1/4 salt (teaspoons); 1 tsp butter (or margarine). Servings (cups of cooked rice): 4, 1 rice (cups); 2 water (cups); 1/2 salt (teaspoons); 2 tsp butter (or margarine). Servings (cups of cooked rice): 6, 1 1/2 rice (cups); 3 water (cups); 3/4 salt (teaspoons); 1 tbsp butter (or margarine). Servings (cups of cooked rice): 8, 2 rice (cups); 4 water (cups); 1 salt (teaspoons); 2 tbsp butter (or margarine). For best results: For firmer rice, use less water and simmer for a shorter time. For softer rice, use more water and simmer for longer time. Do not lift lid while cooking (steam cooks rice). Microwave Directions: 1. Combine rice and water in a microwaveable dish. Add butter or margarine and salt (optional). 2. Cover and cook on high using times below. Servings: 2, minutes: 5. Servings: 4, Minutes: 8, Servings: 6, Minutes: 10, Servings: 8, Minutes: 12. 3. Reduce to medium (50%) for 20 minutes. 4. Remove from microwave. Let stand covered 5 minutes or until water is absorbed. Microwave ovens vary. Times given are approximate.