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Rice Cooking Instructions

Cooking rice for a crowd?  Not sure of the ratio of rice to liquid?  We have easy-to-follow instructions for cooking rice in large quantities.   To retain vitamins, do not rinse Riceland Rice before or drain after cooking.  

OVEN METHOD: Place rice and salt (optional) in pan. Add boiling water and margarine or cooking oil (optional). Stir once and cover tightly. Bake at 350 F for 20-25 minutes. If a drier rice is desired, remove lid and continue baking 5 minutes.

STEAMER METHOD: Place rice and salt (optional) in steamer pan. Add boiling water and margarine or cooking oil (optional). Stir once. Place uncovered in steamer. Steam according to steamer manufacturer’s directions.

STOCKPOT METHOD: Combine ingredients in stockpot or kettle and bring to a boil. Stir once and cover tightly. Simmer for 15-20 minutes.


 

YIELD GUIDE

INGREDIENTS

25 servings     

50 servings    

100 servings  

Rice

2 1/2 lbs

5 lbs

10 lbs

Water

3 1/8 qts

6 1/4 qts

3 1/8 gal

Margarine or Cooking Oil (Optional)      

1 Tbsp

2 Tbsp

1/4 cup

Salt (Optional)

1 1/2 Tsp

1 Tbsp

2 Tbsp

1/4 cup dry (45 Grams) per Serving / Produces about ¾ Cup Cooked

 


 

FOR FIRMER RICE: Use about 5% less water than called for in yield tables.

FOR SOFTER RICE: Use about 5% more water than called for in yield tables.

TO REFRIGERATE COOKED RICE: Cover tightly to keep rice from drying out and absorbing odors from other foods.

TO REHEAT: Add one-fourth to one-half cup of water per quart of cooked rice. Cover and hear in steamer oven or on top of range. 


Long Grain and Medium Grain Cooking Instructions

  1. Combine in a 2 quart saucepan – 1 cup rice, 2 cups water, 1 tsp salt (optional) and 1 tbsp oil or margarine (optional).
  2. Stir lightly, bring to rolling boil and reduce heat to simmer, cover with a tight fitting lid and simmer for 15 minutes.
  3. Remove from heat and allow to stand covered for 5 minutes.

Microwave Cooking Instructions

  1. Combine 1 cup rice, 2 cups water, 1 tsp salt (optional) and 1 tbsp oil or margarine (optional) in a deep 2 quart covered microwave-safe dish.
  2. Microwave at 100% (high) power for 5 minutes.
  3. Reduce setting to 50% (medium) power and microwave for an additional 15 minutes.
  4. Remove dish and allow to stand covered for 5-10 minutes. Fluff with fork. Microwave ovens vary; adjust times as needed.

Parboil Rice Cooking Instructions

  1. Combine in a 2 quart saucepan – 1 cup rice, 2 ¼  cups water, 1 tsp salt (optional) and 1 tbsp oil or margarine (optional).
  2. Stir lightly, bring to a rolling boil and reduce heat to simmer, cover with a tight fitting lid and simmer for 20 minutes.
  3. Remove from heat and allow to stand covered for 5 minutes.

Microwave Cooking Instructions

  1. Combine 1 cup rice, 2 cups water, 1 tsp salt (optional) and 1 tbsp oil or margarine (optional) in a deep 2 quart covered microwave-safe dish.
  2. Microwave at 100% (high) power for 5 minutes.
  3. Reduce setting to 50% (medium) power and microwave for an additional 15 minutes.
  4. Remove dish and allow to stand covered for 5-10 minutes. Fluff with fork. Microwave ovens vary; adjust times as needed.

 

Brown Rice Cooking Instructions

  1. Combine in a 2 quart saucepan – 1 cup rice, 2 cups water, and 1 tbsp oil or margarine (optional).
  2. Stir lightly, bring to a rolling boil and reduce heat to simmer, cover with a tight fitting lid and simmer for 35-45 minutes.
  3. Remove from heat and allow to stand covered for 5 minutes.


Parboil Brown Rice Cooking Instructions

  1. Combine in a 2 quart saucepan – 1 cup rice, 2 ¼  cups water, 1 tsp salt (optional) and 1 tbsp oil or margarine (optional).
  2. Stir lightly, bring to a rolling boil and reduce heat to simmer, cover with a tight fitting lid and simmer for 40-45 minutes.
  3. Remove from heat and allow to stand covered for 5 minutes