Long Grain Rice Enriched With Iron (ferric Phosphate), Niacin, Thiamine Mononitrate, Folic Acid.

Servings (Each serving yields approximately 3/4 cup cooked rice) (cups of cooked rice): 2; 1/2 rice (cups); 1 water (for drier rice, reduce water slightly) (cups); 1/4 tsp salt (optional); 2 tsp butter (or margarine). Servings (Each serving yields approximately 3/4 cup cooked rice) (cups of cooked rice): 4; 1 rice (cups); 2 water (for drier rice, reduce water slightly) (cups); 1/2 tsp salt (optional); 1 tbsp butter (or margarine). Servings (Each serving yields approximately 3/4 cup cooked rice) (cups of cooked rice): 6; 1-1/2 rice (cups); 3 water (for drier rice, reduce water slightly) (cups); 3/4 tsp salt (optional); 1-1/2 tbsp butter (or margarine). Servings (Each serving yields approximately 3/4 cup cooked rice) (cups of cooked rice): 8; 2 rice (cups); 4 water (for drier rice, reduce water slightly) (cups); 1 tsp salt (optional); 2 tbsp butter (or margarine). Servings (Each serving yields approximately 3/4 cup cooked rice) (cups of cooked rice): 10; 2-1/2 rice (cups); 5 water (for drier rice, reduce water slightly) (cups); 1-1/4 tsp salt (optional); 2-1/2 tbsp butter (or margarine). Preparation Directions: Stovetop: 1. In 3 quart saucepan over high heat, bring 2 cups water and 1 cup rice to a boil; add 1 teaspoon salt, and 1 tablespoon butter or oil, if desired. 2. Reduce heat to low; (cover and simmer 15-20 minutes or until all water is absorbed). 3. Remove from heat; fluff with fork before serving. Amount 3-4 cups cooked rice. Tip: To retain vitamins, do not rinse rice before or drain after cooking. For firmer rice, use less water and a longer simmer time.