Portion Size: ½ cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 to 2 ½ cups water, low sodium stock or consommé
¾ teaspoons salt
1 tablespoon melted margarine	(Optional)
1 cup brown or white rice	Uncooked
Optional ingredients to cook with rice:
Celery	Washed and chopped
Scallions	Washed and chopped
Spinach	Washed and chopped
Carrots	Washed and chopped

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Bring water, stock or consommé to a rolling boil (use larger amount of liquid if using brown rice).
2	Add salt and margarine. Slowly add rice and stir. Cover and cook over low heat.	White rice will take from 25 to 35 minutes and brown rice will take 40 to 50 minutes.
3	If the rice becomes too dry, add ¼ cup or more boiling water.
4	When grains have swelled to capacity, uncover the pot for about the last 5 minutes of cooking
5	Continue to cook the rice over very low heat, shaking the pot from time to time until grains have separated.
6	Fluff the cooked rice with a fork.	Internal temperature 135 F.