Ingredients: Long Grain Rice Enriched with Iron (Ferric Phosphate), Niacin, Thiamine Mononitrate, Folic Acid.

Ingredients: Long Grain Rice Enriched with Iron (Ferric Phosphate), Niacin, Thiamine Mononitrate, Folic Acid.

2 servings (each serving yields approximately 3/4 cup cooked rice); 1/2 rice (cups); 1 water (for drier rice, reduce water slightly) cups; 1/4 tsp salt (optional); 2 tsp butter (or margarine). 4 servings (each serving yields approximately 3/4 cup cooked rice); 1 rice (cups); 2 water (for drier rice, reduce water slightly) cups; 1/2 tsp salt (optional); 1 tbsp butter (or margarine). 6 servings (each serving yields approximately 3/4 cup cooked rice); 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). 8 servings (each serving yields approximately 3/4 cup cooked rice); 2 rice (cups); 4 water (for drier rice, reduce water slightly) cups; 1 tsp salt (optional); 2 tbsp butter (or margarine). 10 servings (each serving yields approximately 3/4 cup cooked rice); 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 if desired. 2 reduce heat to low; cover and simmer 45-50 minutes or until all water is absorbed. 3 remove from heat, fluff with fork before serving. tip: for firmer rice, use less water and a shorter simmer time. for softer rice, use more water and a longer simmer time.

2 servings (each serving yields approximately 3/4 cup cooked rice); 1/2 rice (cups); 1 water (for drier rice, reduce water slightly) cups; 1/4 tsp salt (optional); 2 tsp butter (or margarine). 4 servings (each serving yields approximately 3/4 cup cooked rice); 1 rice (cups); 2 water (for drier rice, reduce water slightly) cups; 1/2 tsp salt (optional); 1 tbsp butter (or margarine). 6 servings (each serving yields approximately 3/4 cup cooked rice); 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). 8 servings (each serving yields approximately 3/4 cup cooked rice); 2 rice (cups); 4 water (for drier rice, reduce water slightly) cups; 1 tsp salt (optional); 2 tbsp butter (or margarine). 10 servings (each serving yields approximately 3/4 cup cooked rice); 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 if desired. 2 reduce heat to low; cover and simmer 45-50 minutes or until all water is absorbed. 3 remove from heat, fluff with fork before serving. tip: for firmer rice, use less water and a shorter simmer time. for softer rice, use more water and a longer simmer time.