Rice no longer needs washing or rinsing before cooking, or draining afterwards. The label explains just what to do.
Regular white rice swells to about 3 times its original measure, processed rice to be about 4 times, precooked rice to about double.
Cooked rice can be refrigerated successfully for as long as a week if it’s stored in a covered container.
Rice freezes well, too. In freezer-wrap, cooked rice may be frozen as long as 6 to 8 months
To reheat refrigerated or thawed FROZEN COOKED RICE, put enough water in a Saucepan to barely cover the bottom–about 1 tablespoon per cup COOKED RICE. Add RICE, cover Saucepan and SIMMER OVER LOW HEAT till hot and fluffy–about 8-10 minutes. Or, if you prefer, bake covered RICE (in the same about of water) in a 300 to 350 Oven for 15 minutes.
Rosy Rice: Substitute canned TOMATO JUICE or VEGETABLE-JUICE COCKTAIL for half the usual amount of water.
Orange Rice: Substitute 1/2 cup orange juice for 1/2 cup water to be used.
Green Rice: To hot, fluffy rice, add 1/2 cup chopped, tender-crisp SPINACH, a little instant minced onion and some GRATED CHEESE.
Vegetable Rice: Toss hot, fluffy rice with some hot canned or frozen whole-kernel corn,
...it appears this is not the end of this cookbook...