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Par Boiled Rice – #10 Can
Parboiled rice has been steamed and then dried after which the outside hull layer is removed. It cooks up faster than regular rice and has less starch in it because of the steaming process.
$16.99
Description
Long-grained par boiled rice maintains its shape longer than regular rice.
Rice is always a plus in your food storage and preparedness foods. It provides variety and nutrition that other foods used for long term storage may not have. It is great for breakfast, lunch and supper.
Parboiled rice serves well in your home food storage program as it is easy to prepare in many different ways. Instead of storing boxes of flavored rice, store parboiled rice and make your own meals by adding a variety of flavors. It cooks quickly and fluffs up perfectly. Rice is always an essential to food storage and emergency preparedness.
Different varieties of rice can be processed into par boiled rice by soaking with steam heating or boiling water before the bran and germ are removed or hulled from the kernel. The rice is then partially cooked to jellify and thicken the starch in the grain as well as to add nutrients into the rice kernel. This rice does not stick together and is firmer in texture. It is best suited for warm or cold side dishes.
Shelf Life:
Should be stored in a cool, dark place – optimum condition is 60 degrees or less – for longest storage. Should store for 30+ years if stored properly.
Directions for use:
Add 1 cup rice to 2 1/4 cups cold water. May add 1 tbsp. margarine or butter and 1 tsp. salt. Bring to a boil. Lower heat and cover with lid. Simmer 20 minutes. Remove from heat and let stand covered 5 minutes or until water is absorbed. Fluff with fork before serving.
For firmer rice, use less water and reduce cooking times.
For softer rice, use more water and increase cooking times.
Serving size 1/4 cup dry Servings per can 50 Calories per serving 170
Net Weight 5.125 Lbs.
Processed in a plant that handles dairy, eggs, wheat, soy and tree nuts.
Additional information
| Weight | 7 lbs |
|---|
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