INGREDIENT SUBSTITUTION
BROTH/JUICE
To add extra flavor without adding fat, replace water with broth, bouillon or consommé (chicken, beef or vegetable flavors). You may also replace water with fruit or vegetable juices.

BROWN RICE INSTEAD OF WHITE OR WILD RICE FOR RECIPE
Brown rice can be used in recipes instead of white or wild rice. However, the cooking time is longer for brown rice, so adjust your recipe accordingly.

BROWN RICE INSTEAD OF WHITE RICE FOR PUDDING
Brown rice can be used in rice pudding recipes instead of white rice. However, the cooking time is longer for brown rice, so adjust your recipe accordingly.

BUTTER/MARGARINE
Butter and margarine are optional ingredients. They do not have to be added.

COOKING PROBLEMS
HARD/FIRM RICE
Reason 1: Not enough liquid. Add more liquid and cook longer.
Reason 2: Too large a pan used causing excessive evaporation of water. Use smaller pan.
 

STICKY/MUSHY RICE
Reason 1: Avoid stirring during cooking and set aside time.
Reason 2: Cooked too long. Reduce cooking time.
Reason 3: Holding large quantity in pan after liquid is absorbed. When preparing two or more cups, immediately transfer the cooked rice to serving dish.

WATERY RICE
Reason 1: Incorrect proportions may have been used (measure accurately).
Reason 2: Cooking heat may be too low during the simmering step. Use higher heat.
Reason 3: Cooking method used may not result in dry rice. Remove cover after cooking and leave on very low heat for 4 to 5 minutes or until water is absorbed.

Large Quantity Cooking Measurements
Here are the basic proportions for cooking large quantities of Ben’s Original™ Natural Whole Grain Brown Rice:

If there is too much water, the heat was too low or the rice did not boil for an adequate amount of time. Any excess water may be drained off.
If there is not enough water, the flame/heat was too high during the boiling process, the saucepan was too large and it caused an excessive evaporation of water. Add more water and cook longer.
Too large a pan can cause excessive evaporation of water. Use smaller pan.

SLOW COOKER
Rub 1 tablespoon butter or margarine over bottom and up the sides of the slow cooker. Add 1 cup rice, 2⅔ cups water and 1 teaspoon salt (optional). Cover and cook on HIGH heat until all liquid is absorbed, about 3 hours.

OVEN
Combine rice, HOT water, and if desired, salt and butter or margarine in a shallow tray. Stir. Cover and bake in a 400°F oven until most of the water is absorbed (about 30 minutes in a conventional oven or 25 minutes in a convection oven). Remove from oven and keep warm (160°F).

PRESSURE COOKER
We do not recommend using a pressure cooker because rice tends to foam when cooking. The foam could clog the vent in the cooker, which would be dangerous.

RICE COOKER DIRECTIONS
Rice cookers are easy to use and keep rice warm until you are ready to eat. There are several reliable brands available, both automatic and non-automatic. Care should be taken to follow individual manufacturers' directions.

In general, all ingredients are combined using ¼ to ½ cup less liquid than for the top-of-the-range method. Turn the rice cooker on. The rice cooker stops cooking automatically by sensing a rise in temperature that occurs when rice has absorbed all the liquid.

When cooking Ben’s Original™ Natural Whole Grain Brown Rice, use the following proportions: 2¼ liquids to 1 part dry rice.

STEAMER
Combine rice, HOT water, and if desired, salt and butter or margarine in steamer or steam table pan. Stir. Cover and steam using 14 pounds pressure, until most of the water is absorbed (about 20 minutes). Stir. Remove from steamer and keep warm (160°F).

INGREDIENT SUBSTITUTION
BROTH/JUICE
Because this product has a spice packet, we do not recommend using flavored liquids.

RECIPE ADVICE:

MAKING SOUP
For best results we recommend that a tested recipe be followed. Otherwise, we recommend the following:
• Cook the rice separately and then add to the finished soup recipe.
• Add the uncooked rice and simmer for the specified cook times (5 minutes for Fast Cook varieties and 25 minutes for other varieties).

COOKING ISSUES
HARD/FIRM RICE
Reason 1: Not enough liquid. Add more liquid and cook longer.
Reason 2: Too large a pan used causing excessive evaporation of water. Use smaller pan.

STICKY/MUSHY RICE
Reason 1: Avoid stirring during cooking and set aside time.
Reason 2: Cooked too long. Reduce cooking time.
Reason 3: Holding large quantity in pan after liquid is absorbed. When preparing two or more cups, immediately transfer the cooked rice to serving dish.

WATERY RICE
Reason 1: Incorrect proportions may have been used (measure accurately).
Reason 2: Cooking heat may be too low during the simmering step. Use higher heat.
Reason 3: Cooking method used may not result in dry rice. Remove cover after cooking and leave on very low heat for 4 to 5 minutes or until water is absorbed.

RICE BURNS IN THE MICROWAVE
For best results use a microwave-safe bowl with the appropriate cover (steam cooks the rice). Allowing the steam to escape by using an inappropriate cover or using a microwave dish with too large a surface area will allow the liquid to evaporate too rapidly to properly cook the rice.

LARGE QUANTITY
Here are the basic proportions for cooking large quantities Ben’s Original™ Long Grain & Wild Rice Original Recipe.
Boxes Water (8 oz.) Butter or margarine Approx. ½-cup servings Approx. 1-cup servings
1 2 ⅓ cups 1 Tbsp. 6 3
2 4¼ cups 2 Tbsps. 12 6
3 6¼ cups 3 Tbsps. 18 9
4 8 cups 4 Tbsps. 24 12
5 9 cups 5 Tbsps. 30 15
6 10 cups 6 Tbsps. 34 18
10 16 cups 12 Tbsps. 54 20
12 19 cups 16 Tbsps. 72 36
• If there is too much water, the heat was too low or the rice did not boil for an adequate amount of time. The consumer can drain off the excess.
• If there is not enough water, the flame/heat was too high during the boiling process, the saucepan was too large and it caused an excessive evaporation of water. They can add more water and cook longer.
• Too large a pan used causing excessive evaporation of water. Use smaller pan.

COOKING DIRECTIONS FOR LESS THAN 10 BOXES
STOVE TOP (PREFERRED METHOD)
Measure the water and butter or margarine (optional) into an appropriate size saucepan. Stir in rice and contents of seasoning packets. Bring to a boil. Cover tightly, reduce heat and simmer 20 minutes, stirring occasionally. Remove from heat. Let stand covered 5 minutes or until desired consistency.

COOKING DIRECTIONS FOR MORE THAN 10 BOXES:
STOVE TOP (PREFERRED METHOD)
In an 8-quart (or larger) stockpot, measure water and butter or margarine (optional) into an appropriate size saucepan. Stir in rice and contents of seasoning packets. Bring to a boil. Cover tightly, reduce heat and simmer (gentle boil) 10 minutes. Remove from heat and let stand covered 15 minutes. To keep from losing heat, do not lift lid while rice is standing. The large quantity of hot rice will keep cooking until most of the water is absorbed. Stir well. Rice may be slightly wet. Transfer to a serving dish.

SLOW COOKER
We do not recommend using a slow cooker, as this rice needs to boil and simmer for a specified time.

MICROWAVE OVEN
The preferred method of cooking this product is on a stovetop. Microwaving does not reduce the cooking time. When microwaving, check the individual package for the appropriate microwaving instructions. These directions are based on a 1100- watt microwave oven. For best results, use a microwave-safe bowl with the appropriate cover (steam cooks the rice). Allowing the steam to escape by using the wrong size cover or using a microwave dish with too large a surface area will allow the liquid to evaporate too rapidly to properly cook the rice.

OVEN DIRECTIONS
Place contents of box and spice packet in package in a 1½-quart casserole dish. Bring the water and 1 tablespoon butter or margarine (optional) to a boil in saucepan. Pour over rice mixture. Stir well. Cover and bake in 350°F oven until water is absorbed, about 35 to 40 minutes. We do not recommend making the Fast Cook Recipe in the oven unless following a kitchen-tested recipe.

PRESSURE COOKER
We do not recommend using a pressure cooker because rice tends to foam when cooking. The foam could clog the vent in the cooker, which would be dangerous.

RICE COOKER
We do not recommend using a rice cooker because this product needs to boil and simmer for a specified time.

STEAMER
We do not recommend using a rice cooker because this product needs to boil and simmer for a specified time.

COOKING WITHOUT THE POUCH/BAG
For best results we do not recommend taking the rice out of the pouch to cook. If it needs to be cooked without the pouch, cook the rice similar to cooking pasta. Use 3 to 4 cups of water, boil uncovered for 10–12 minutes. Remove from heat and drain (using a drainer with holes smaller than the rice grains). Pour rice into a serving dish, add 1 teaspoon butter (optional), fluff with fork and serve.

WHAT TO DO IF POUCH STICKS/MELTS TO THE SAUCEPAN?
If the pouch is sticking to the side of a saucepan, there is either not enough water in the saucepan or a larger saucepan is required. The pouches must be completely submerged. If the pouch has melted on the saucepan, add water to the saucepan (enough to cover the melted plastic) and a few tablespoons of cream of tartar or baking soda. Bring the water to a simmer. It should release the plastic from the pan with slight scraping with a spatula after the pan has been simmering for a few minutes.

HARD/FIRM RICE
If the rice is still hard after the cooking time, the rice pouch needs to simmer longer. If the rice is soft after the cooking time, it has simmered too long. Reduce the cooking time.

COOKING MULTIPLE POUCHES
For best results, we do not recommend cooking more than 2 Ben’s Original™ Boil-In-Bag pouches at a time. If more than two pouches must be cooked, more water must be placed in the pot and this affects the cooking time (longer time for the amount of water to boil). This may also affect the texture of the cooked rice.
 

SLOW COOKER
We do not recommend cooking Ben’s Original™ Boil-In-Bag Rice in a slow cooker.

MICROWAVE
Ben’s Original™ Boil-In-Bag Rice can be cooked in the microwave. However, for best results we recommend using the stovetop cooking method. We recommend that the directions on the box be followed for best results.

OVEN
We do not recommend using uncooked Ben’s Original™ Boil-In-Bag Rice for oven baking recipes. For best results, follow a kitchen-tested Ben’s Original™ Boil-In-Bag Rice recipe. If not using a recipe, we recommend that the rice be cooked according to the package directions prior to being added to the rest of the ingredients.

PRESSURE COOKER
We do not recommend using a pressure cooker because rice tends to foam when cooking. The foam could clog the vent in the cooker, which would be dangerous.

RICE COOKER
We do not recommend cooking Ben’s Original™ Boil-In-Bag Rice in a rice cooker. It does not achieve the desired texture results.

STOVETOP
This is the recommended method of making this product. Please follow the directions on the box for best results.

INGREDIENT SUBSTITUTION

BROTH/JUICE
To add extra flavor without adding fat, replace water with broth, bouillon or consommé (chicken, beef or vegetable flavors). You may also replace water with fruit or vegetable juices.

BUTTER/MARGARINE
Butter and margarine are optional ingredients. They do not have to be added.

COOKING PROBLEMS

STICKY/MUSHY RICE
Use the following alternate cooking directions for sticky rice quality issues:
Raw rise (cups) 1 2 3 5 7
Water (cups) 2 4 5¾ 9¾ 13¾
Cook time (min.) 18* 20 20 20 20
*Cook time will always be 20 minutes except when cooking just one cup.

DRY/HARD RICE
The cooking heat may have been too high causing the liquid to evaporate too fast. Because heating elements on stoves may vary (gas or electric), we recommend reducing the heat level during simmering.

Use the following measurements for large quantity cooking directions for Ben’s Original™ ORIGINAL CONVERTED® Brand Rice:
Uncooked rice        Water (8 oz.)
Salt (optional)
Serving size (8 oz. cups)
Serving size (4 oz. or ½ cup)
2 cups or 1 lb. 5 cups 1 Tbsp. 8 cups 16
4 cups or 2 lbs. 10 cups 2 Tbsps. 16 cups 32
6 cups or 3 lbs. 15 cups 3 Tbsps. 25 cups 50
8 cups or 4 lbs. 20 cups ¼ cup 34 cups 68
10 cups or 5 lbs. 25 cups ⅓ cup 44 cups 88
12 cups or 6 lbs. 30 cups 6 Tbsps. 54 cups 108
14 cups or 7 lbs. 35 cups 7 Tbsps. 64 cups 128
16 cups or 8 lbs. 40 cups ½ cup 74 cups 148
18 cups or 9 lbs. 45 cups 2/3 cup 85 cups 170
20 cups or 10 lbs. 50 cups ¾ cup 96 cups 192
24 cups or 12 lbs. 60 cups 1 cup 112 cups 224
If there is too much water, the heat was too low or the rice did not boil for an adequate amount of time. The consumer can drain off the excess.
If there is not enough water, the flame/heat was too high during the boiling process, the saucepan was too large and it caused an excessive evaporation of water. They can add more water and cook longer. Too large a pan used causing excessive evaporation of water. Use smaller pan.

SLOW COOKER                                     
Rub 1 tablespoon butter or margarine over bottom and up the sides of the slow cooker. Combine 1 cup rice (not instant), 2½ cups water and 1 teaspoon salt, if desired. Stir well. Cover and cook on HIGH heat until water is absorbed, about 1½ to 2 hours. This makes about 4 cups of cooked rice.

DOUBLE BROILER
Bring 2¼ cups water to a boil in top section of double boiler. Stir in 1 cup rice, 1 teaspoon salt, if desired, add 1 tablespoon butter or margarine. Place over gently boiling water in bottom section of double boiler. Cover and cook until all water is absorbed (approximately 35 minutes).

OVEN
Bring the recommended amount of water to a boil. Place the measured amount of rice in a shallow baking pan (not a deep pan like a saucepan), pour boiling water over rice and add salt and butter or margarine, if desired. Cover tightly and place in 350°F oven. The cook time is usually extended 10 to 15 minutes over the top of stove method when cooking in the oven.

SKILLET (REGULAR & ELECTRIC)
Melt 1 tablespoon butter or margarine in a skillet. Add 1 cup rice and stir until coated with butter. Stir in 2½ cups water and 1 teaspoon salt, if desired. Bring to a boil. Cover and simmer until liquid is absorbed, about 25 minutes.

STEAMER
Use boiling water and place rice, salt, butter (if desired) and water in steamer or steam table pan. Stir. Place uncovered in steamer and cook according to manufacturer's directions OR using 10 pounds pressure, cook for 15–20 minutes.

WOK (REGULAR OR ELECTRIC)
Heat 1 tablespoon cooking oil, butter or margarine in wok over low heat. Add 1 cup rice and stir until coated with oil. Stir in 2¼ cups water and 1 teaspoon salt, if desired. Bring to a boil. Cover and simmer until water is absorbed (approximately 20 to 25 minutes).

RICE COOKER
There are several types of these devices on the market that cook rice by either a steam or dry heat method. The directions with many of these cookers are for cooking regular milled rice, rather than a parboiled rice like Ben’s Original™ ORIGINAL CONVERTED® Brand Rice. Cookers vary and you may need to adjust the amount of water to obtain the desired rice texture. The following will serve as a guide only for cooking Ben’s Original™ ORIGINAL CONVERTED® Brand Rice in the various types of cookers: AUTOMATIC STEAM TYPE: Use about 2 cups water to 1 cup of rice in inner pan and about ½ cup water in outer pot. Follow cooker manufacturer’s directions for cooking rice. When cooker shuts off, let rice stand covered in cooker about 5 minutes or until all water is absorbed. AUTOMATIC DIRECT HEAT TYPE: Use amount of ingredients specified on package and follow manufacturer's directions for tuning cooker on. Cook only until most of water is absorbed, about 25 minutes, then manually turn off cooker. Let stand covered in cooker until all water is absorbed, about 5 minutes. TOP-OF-RANGE STEAMERS: Use about 2 cups water to 1 cup rice in inner pan. Cook according to steamer manufacturer’s directions until all water is absorbed, about 25 minutes.

Seeing headlines linking food and arsenic can be scary, so we understand your concern. Because arsenic exists naturally in soil and water, trace amounts can be detected in many food and beverage products. Arsenic is in the air, water, rocks and soil, which is why some plants, including rice, absorb it. Extremely low levels of arsenic have been present in rice and other grains for thousands of years.

The US Food & Drug Administration (FDA), the agency responsible for overseeing the safety of our food supply, has been testing for arsenic in food products for decades as part of its standard monitoring and testing protocols. Based on its historical and ongoing research of the US rice supply, the FDA determined that there is no need for consumers to change their rice consumption or eliminate rice from their diets.

Rice has been considered a healthy part of a diet rich in grains for thousands of years. Nonetheless, we are always interested in knowing what we can do to make it safer. Continuous evaluation of sound science and partnership with regulators, including the FDA, is our common practice. At Mars, the safety and quality of our products is our top priority and they are safe to consume.

For more information call our toll-free number 1-800-548-6253, Monday to Friday, from 9:30 a.m. to 5:00 p.m. (EST) or click here for more facts about arsenic in rice.

Here are some definitions of the more important items on the label.                                                                                                                                                  SERVING SIZE: A serving size is based on the amount a person can typically eat and is usually described as either "pieces" or "cups."

SERVINGS PER CONTAINER: Some foods contain more than one serving in a package. The Nutrition Facts Label focuses on the calories and nutrients of one serving. So even though an Ben’s Original™ Rice Product may feed three, only the single serving size (1 cup cooked) is measured.

CALORIES & CALORIES FROM FAT: Calories represent the amount of energy you can get from a serving of a particular food item. The label also tells you how much of the calories indicated come from the total fat count of the product.

NUTRIENTS: Separated into two groups, the nutrients listed first (fat, cholesterol, and sodium) are the ones many people are concerned about in their daily diet. Eating too much fat, cholesterol and sodium can increase your risk of chronic disease, heart disease, cancer or high blood pressure.

FAT: Fat content is broken down into "total fat", "saturated fat" and “trans fat” grams. This is important information when you are trying to stick to a low-fat diet. Don't just look at the total fat, because this includes many fats that are essential for good health. Saturated fat and trans fat, on the other hand, are the fats you want to limit.

TOTAL CARBOHYDRATES: This item is also broken down into two components: "dietary fiber" and "sugars." Products containing high amounts of dietary fiber can boost your overall health. Sugars, however, should be consumed in moderation.

PROTEIN: A good source of protein is important to your health. Look at this item to determine the amount of protein a food product contains.

VITAMINS: Vitamins A and C are listed because many Americans don't get enough of these important substances. Check your food label to make sure you consume adequate amounts of these vitamins.

CALCIUM: A product containing ample amounts of calcium—a crucial nutrient—can help maintain bone health.

IRON: Low iron can cause some health problems and conditions, including chronic headaches, fatigue and anemia. Iron is particularly important for women and vegetarians.

FOLATE: This nutrient helps support a healthy heart. And since it helps prevent neural tube defects in babies, it's also beneficial for women who are (or who are trying to become) pregnant. Many Ben’s Original™ Rice Products are an excellent source of folate.

THIAMIN: Thiamin (vitamin B1) helps body cells convert carbohydrates into energy. Essential for the functioning of the heart, muscles and nervous system, Thiamin is found in enriched rice, breads, cereals, pasta, lean meats, fish, dried beans, peas and soybeans. Thiamin is naturally found in whole grains.

References: Guidance on How to Understand and Use the Nutrition Facts Panel on Food Labels, U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, June 2000.

Nutrition Guidelines: Breakfast and Nutrition, Food Insight, July/August 1990.

DRY PLAIN RICE PRODUCTS

UNCOOKED RICE     

Uncooked plain dry rice will keep almost indefinitely on the pantry shelf. The rice should be kept in a cool, dry, insect-free area at a temperature of less than 80°F, with no foods or materials nearby whose aromas can be absorbed.

For best cooking results and flavor, we recommend that the shelf life of Ben’s Original™ Brand Dry Rice Products be followed. In the refrigerator, uncooked rice can be stored 6 months to a year, and in the freezer for 1 to 2 years. When freezing rice, be sure you remove excess air from the container to avoid freezer burn. To cook raw rice that has been previously frozen, thaw to room temperature prior to cooking.

COOKED RICE 

Cooked plain rice products must be kept warm at 160°F if being left out for serving. Cooked plain rice products can be stored in the refrigerator for 3 to 5 days, and in the freezer for 6 months. Again, make sure it's isolated from any strong aromas. When freezing rice, be sure you remove excess air from the freezer-safe container to avoid freezer burn.

DRY BROWN RICE PRODUCTS

UNCOOKED RICE 

Since the outside bran layer of each grain has more natural oil on it, uncooked brown rice can become rancid faster than white rice Therefore, the recommended shelf life for this product is 16 months. Refrigerator storage is recommended for longer shelf life. It can be stored in the freezer for 1 to 2 years. When freezing rice, be sure you remove excess air from the freezer-safe container to avoid freezer burn. To cook raw rice that has been previously frozen, thaw to room temperature prior to cooking.

COOKED RICE 

Cooked rice can be stored in the refrigerator for 3 to 5 days and in the freezer for 2 months. When freezing rice, be sure to remove excess air from the container to avoid freezer burn.

DRY SEASONED RICE PRODUCTS: Ben’s Original™ LONG GRAIN & WILD RICE AND COUNTRY INN® RICE

UNCOOKED RICE

Uncooked Seasoned Dry Rice Products have a shorter shelf life than Plain Rice Products and will keep on the shelf for 12 months. The rice should be kept in a cool, dry, insect-free area at a temperature of less than 80°F, with no foods or materials nearby whose aromas can be absorbed. We do not recommend storing Seasoned Dry Rice Products in the refrigerator. For best cooking results and best flavor, the shelf life of Ben’s Original™ Brand Dry Rice Products should be followed.

COOKED RICE   

Cooked Seasoned Rice Products can be stored in the refrigerator for 3 to 5 days and in the freezer for 3 months. Again, make sure it's isolated from strong aromas. When freezing rice, be sure you remove excess air from the freezer-safe container to avoid freezer burn.

Ben’s Original™ READY TO HEAT RICE POUCHES We do not recommend that unopened Ben’s Original™ Ready to Heat Rice Pouches be stored in the refrigerator or freezer. Once the product has been opened, it can keep in the refrigerator for approximately 3 to 5 days.

RINSING RICE

Ben’s Original™ Brand Products do not have to be rinsed before or after cooking.

REHEATING RICE

To reheat cooked rice, add 2 tablespoons of liquid per cup of rice. Cover and heat about 5 minutes on top of the range. If warming in a microwave oven, heat on high about 1-½ minutes per cup.

KEEPING RICE WARM

We do not recommend that rice be left out after cooking. Cooked rice should be kept warm (about 160°F). If entertaining, we suggest keeping rice warm in the oven, warming table, steamer or slow cooker until it is ready to be served.

HIGH-ALTITUDE COOKING ADJUSTMENT

Ben’s Original™ Brand Products were developed for cooking at sea level. Few changes are required at altitudes up to 3,000 feet, but from that point on the difference in air pressure has a noticeable effect on cooking. The higher the altitude, the longer it takes a product to cook. Since water boils more slowly at higher altitudes, cooking time will need to be increased when preparing this product.