Promoted
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 Size0.25 cup dry- Amount Per ServingCalories170
- % 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%
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).