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Par Excellence

Par Excellence Premium Parboiled Rice

25 lb
$24.94 each($0.06 / oz)
Victoria H‑E‑B plus!
6106 N. NAVARRO

Description

Par Excellence Parboiled Rice

Highlights

  • Nutrition Facts

    about 241 servings per container

    Serving Size
    0.25 cup dry
    • Amount Per Serving
      Calories
      170
    • % Daily Value*
    • Total Fat
      • 0g
      • 0%
    • Saturated Fat
      • 0g
      • 0%
    • Trans Fat
      • 0g
    • Cholesterol
      • 0mg
      • 0%
    • Sodium
      • 0mg
      • 0%
    • Total Carbohydrate
      • 38g
      • 14%
    • Dietary Fiber
      • 1g
      • 4%
    • Total Sugars
      • 0g
    • Includes Added Sugars
      • 0g
      • 0%
    • Protein
      • 4g
    • Vitamin D
      • 0mcg
      • 0%
    • Calcium
      • 33mg
      • 2%
    • Iron
      • 2mg
      • 10%
    • Potassium
      • 82mg
      • 2%
    • Folate
      • 203mcg
      • 50%
    • Folic Acid
      • 117mcg
    • Niacin
      • 3mg
      • 20%
    • Thiamin
      • 0.3mg
      • 25%
    * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Ingredients

    Long Grain Parboiled Rice Enriched with Iron (Ferric Orthophosphate), Niacin, Thiamin Mononitrate and Folic Acid.

  • Directions For Cooking: To retain vitamins do not rinse or drain after cooking. Oven Method: Place rice, salt, butter and boiling water in pan. Stir and cover tightly. Bake at 350 degrees for 30-35 minutes or until most of the water is absorbed. Steamer Method: Place rice,, salt, butter and boiling water in steamer pa or steam table pan. Stir. Place uncovered pan in steamer and cook according to manufacturer's directions. Stockpot Method: Combine rice, salt, butter and water in a stockpot or kettle and bring to a boil. Stir once. Cover tightly and cook over low heat for 20-25 minutes or until most of the water is absorbed. Preparation Instructions: 120 no. of servings (Each serving yields about 1 cup cooked rice); 2 gallons uncooked rice; 4 gallons water; 2/3 cup salt (optional); 1 cup butter (optional). 64 no. of servings (Each serving yields about 1 cup cooked rice); 1 gallons uncooked rice; 2 gallons water; 1/3 cup salt (optional); 1/2 cup butter (optional). 32 no. of servings (Each serving yields about 1 cup cooked rice); 2 quarts uncooked rice; 4 quarts water; 8 tsp salt (optional); 4 tbsp butter (optional). 16 no. of servings (Each serving yields about 1 cup cooked rice); 1 quart uncooked rice; 2 quarts water; 4 tsp salt (optional); 2 tbsp butter (optional).