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Hero image 0 of Valley Rice 25lb, 0 of 4
Valley Rice 25lb
Ingredients
Ingredients
Parboiled Long Grain Rice, Iron Phosphate, Niacin, Thiamine Mononitrate, and Folic Acid.
Key item features
- Rice, Long Grain, Enriched Parboiled
- Corrugated & food paper shipping sacks recycle.
Specs
- BrandValley
- Rice typeParboiled Rice, Long Grain White Rice
- Size25 lbs
- Food preparation methodParboiled
- Container typeBag
- TextureLong Grain
Current price is USD$21.665.4 ¢/oz
Price when purchased online
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About this item
Product details
- Rice, Long Grain, Enriched Parboiled
- Corrugated & food paper shipping sacks recycle.
info:
We aim to show you accurate product information. Manufacturers, suppliers and others provide what you see here, and we have not verified it. Â
Specifications
Brand
Valley
Rice type
Parboiled Rice, Long Grain White Rice
Size
25 lbs
Food preparation method
Parboiled
Directions
Instructions
Parboiled Long Grain Rice: To retain vitamins, do not rinse before or drain after cooking, Product must be cooked plot to consumption. Stove Top Directions: (1) Combine 1 cup rice and 2 cups water in a sauce pan. (2) Bring to a boil, then reduce heat and simmer covered for 20 minutes or until all water is absorbed. (3) Remove from heat and let stand covered for 5 minutes. Fluff with fork. Microwave Directions: (1) Combine 1 cup rice and 2 cups water in a covered microwave-safe dish. (2) Microwave at 100% (high) power for 5 minutes. Reduce power to 50% (medium) for an additional 20 minutes or until all water is absorbed. (3) Remove from microwave and let stand covered for 5 minutes. Fluff with fork. Cooking Tips: Add salt and oil or margarine if desired. Steam cooks rice. Do not lift lid while cooking. For firmer rice, use less water and simmer a shorter time. For softer rice, we more water and simmer a longer time. Cooked Yields: 64 Servings (1/4 cup cooked rice per serving) Valley Rice 1 lb. 10 oz. (1 Quart) Vegetable Oil (Optional) 1 Tablespoon Water 2-1/4 Quarts Salt 1-1/2 Teaspoons. 128 Servings (1/4 cup cooked rice per serving) Valley Rice 3 lb. 4 oz. (2 Quarts) Vegetable Oil (Optional) 2 Tablespoons Water 4-1/2 Quarts Salt 1 Tablespoon. 390 Servings (1/4 cup cooked rice per serving) Valley Rice 10 lbs. (6 Quarts) Vegetable Oil (Optional) 1/2 Cup Water 3-1/2 Gallons Salt 3 Teaspoons. To refrigerate cooked rice, cover tightly to prevent rice from drying out and absorbing odors from other foods. To reheat rice, add a small amount of water. Cover and heat in an oven or steamer, or on top of a range. E-Z Open - Hold wide tape. Pull small tape.
Ingredients
Ingredients
Parboiled Long Grain Rice, Iron Phosphate, Niacin, Thiamine Mononitrate, and Folic Acid.
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