Long Grain Rice, Iron (ferric Orthophosphate), Niacin, Thiamin Mononitrate, Folic Acid.

Measurements: To prepare number of serving (each serving yields approximately 3/4 cup cooked rice): 2 servings: Uncooked Rice: 1/2 cup: Water: 1 cup, Salt (optional): 1/4 tsp: Butter, margarine or oil (optional): 2 tsp; To prepare number of serving (each serving yields approximately 3/4 cup cooked rice): 4 servings: Uncooked Rice: 1 cup: Water: 2 cups, Salt (optional): 1/2 tsp: Butter, margarine or oil (optional): 1 tbsp; To prepare number of serving (each serving yields approximately 3/4 cup cooked rice): 6 servings: Uncooked Rice: 1-1/2 cups: Water: 3 cups, Salt (optional): 3/4 tsp: Butter, margarine or oil (optional): 1-1/2 tbsp; To prepare number of serving (each serving yields approximately 3/4 cup cooked rice): 8 servings: Uncooked Rice: 2 cups: Water: 4 cups, Salt (optional): 1 tsp: Butter, margarine or oil (optional): 2 tbsp; To prepare number of serving (each serving yields approximately 3/4 cup cooked rice): 10 servings: Uncooked Rice: 2-1/2 cups: Water: 5 cups, Salt (optional): 1-1/4 tsp: Butter, margarine or oil (optional): 2-1/2 tbsp. Preparation Directions: Stovetop: 1. In a saucepan over high heat, bring water and rice to a boil; add salt and butter or margarine, if desired. 2. Reduce heat to low; cover and simmer 15-20 minutes or until all water is absorbed. 3. Remove from heat; fluff with fork before serving. Tips: To retain vitamins, do not rinse rice before or drain after cooking. For firmer rice, use less water and a shorter simmer time. For softer rice, use more water and a longer simmer time.