Description

Details
Thai fragrant long lasting grain rice. Certified gluten free. Non-GMO Project verified. nongmoproject.org. America’s favorite rice (Based on Nielsen non-instant rice category data 2018). Mahatma Jasmine a long grain rice variety which is recognized by its fragrant or aromatic qualities. Grown in the mountain highlands of Thailand for centuries, Jasmine rice was cultivated for the royalty of the Kingdom of Siam. Named after the sweet smelling Jasmine flower of the Southeast Asia, Jasmine rice has a naturally distinctive scent, released during the cooking process, and is likened to a flowery perfume. www.mahatmarice.com. Questions? Comments? Call 1-800-226-9522 Monday-Friday, 8 am to 4 pm Central Time. Please have package available when calling. For free recipes log onto www.mahatmarice.com. Product of Thailand. Mahatma® Jasmine is a long grain rice variety which is recognized by its fragrant or aromatic qualities. Grown in the mountain highlands of Thailand for centuries, Jasmine rice was cultivated for the royalty of the Kingdom of Siam. Named after the sweet smelling Jasmine flower of Southeast Asia, Jasmine rice has a naturally distinctive scent, released during the cooking process, and is likened to a flowery perfume.

• Mahatma™ America’s Favorite Rice

• E-Z Pour Spout

Ingredients
Enriched Thai Jasmine Rice [rice, Niacin, Iron (ferric Orthophosphate), Thiamin (thiamin Mononitrate), Folic Acid].

Directions
Cooking Tips: When preparing rice: Adding lemon peel shortly before rice has finished cooking gives it a light, bright flavor. For perfect pilafs, saute rice in oil to firm and toast the starchy exterior. Here are some quick tips for cooking with Thai Jasmine: Seasonings typically paired with Jasmine Rice include: lemongrass, cilantro, hot chilies, fish sauce, limes or lemons, basil, coconut milk, nuts, fruits, garlic, shallots and hot and flavorful curries. Cooked Jasmine Rice remains soft when chilled, making it an excellent choice for salads or silky rice puddings.

Boil: Cooking Directions on the Stove†

1. In a saucepan, bring water to a boil.‡

2. Stir in rice.††

3. Cover. Reduce heat and simmer for 15 minutes or until all water is absorbed.

††Add 1 tablespoon butter and 1 teaspoon salt per cup of uncooked rice, if desired.

‡Cooking Measurement Chart

Use 1 cup rice and 1½ cups water to yield 3 cups or 4 servings (¾ cup cooked).

Use 2 cups rice and 3 cups water to yield 6 cups or 8 servings (¾ cup cooked).

Use 4 cups rice and 8 cups water to yield 9 cups or 12 servings (¾ cup cooked).

For drier rice, use ¼ cup less water. For moister rice, use ¼ cup more water. Microwave: Cooking Directions in the Microwave††

1. In a 2 quart microwave-safe dish, combine 1¾ cups water and 1 cup rice.†††

2. Cover and microwave on high for 5 minutes. Reduce setting to 50% power; microwave for 10 minutes. Let stand for 5 minutes.

†††It is recommended that only 1 cup rice be prepared in the microwave of a time. Microwave ovens vary. Cooking times are approximate.