Texmati White Rice

1 cup uncooked rice, 1 ¾ cups water, ½ teaspoon salt (optional), 1 teaspoon butter (optional)
Combine all ingredients in a medium saucepan. Bring to a boil; stir once. Cover with tight fitting lid or foil; reduce heat and simmer for 15 minutes. Remove from heat and let stand (covered) for 5 to 10 minutes longer. Yields approximately 3 cups of cooked rice.



Texmati Brown Rice

1 cup uncooked rice, 2 ¼ cups water, ½ teaspoon salt (optional), 1 teaspoon butter (optional)
Combine all ingredients in a medium saucepan. Bring to a boil; stir once. Cover with tight fitting lid or foil; reduce heat and simmer for 45 minutes. Remove from heat and let stand (covered) for 5 to 10 minutes longer. Yields approximately 3 cups of cooked rice.



Texmati Light Brown Rice

1 cup uncooked rice, 2 cups water, ½ teaspoon salt (optional), 1 teaspoon butter (optional)
Combine all ingredients in a medium saucepan. Bring to a boil; stir once. Cover with tight fitting lid or foil; reduce heat and simmer for 20 minutes. Remove from heat and let stand (covered) for 5 to 10 minutes longer. Yields approximately 3 cups of cooked rice.



Jasmati Rice

1 cup uncooked rice, 1 ½ cups water, ½ teaspoon salt (optional), 1 teaspoon butter (optional)
Combine all ingredients in a medium saucepan. Bring to a boil; stir once. Cover with tight fitting lid or foil; reduce heat and simmer for 15 minutes. Remove from heat and let stand (covered) for 5 to 10 minutes longer. Yields approximately 3 cups of cooked rice.



Jasmati Brown Rice

1 cup uncooked rice, 1 ½ cups water, ½ teaspoon salt (optional), 1 teaspoon butter (optional)
Bring water to a boil in a medium saucepan. Add rice. Cover with tight fitting lid or foil; reduce heat to low and simmer for 30 minutes. Yields approximately 3 cups of cooked rice.



Kasmati Rice

1 cup uncooked rice, 1 ¾ cups water
Combine rice and water in a medium saucepan. Allow rice to soak in water for 20 minutes. Bring water and rice to a boil. Cover with tight fitting lid or foil; reduce heat and simmer for 20 minutes. Remove from heat and let stand (covered) for 5 to 10 minutes longer. Yields approximately 3 cups of cooked rice.



Arborio Rice

1 cup uncooked rice, 2 tablespoons olive oil, 2 tablespoons butter, ½ cup chopped onion, 3 cups chicken or vegetable broth, salt and pepper (optional)
Sauté onion in oil and butter for 3 minutes. Add rice, stirring for 2 minutes. Stir in 1 cup of broth. Continue cooking and stirring until liquid is absorbed. Gradually stir in remaining broth 1 cup at a time, cooking and stirring until liquid is absorbed before adding the next cup. Yields approximately 3 cups of cooked rice.



Sushi Rice

Thoroughly rinse 1 cup of Sushi rice in cool water. Repeat process until water runs clear. Drain well. Place 1 cup rinsed rice in heavy medium saucepan. Add 1 ¼ cups cold water. Bring to a boil; reduce heat to low. Cover and simmer for 20 minutes or until water is absorbed. Do not lift lid during cooking. Remove from heat and let stand covered for 10 minutes. If making sushi, after 10 minute rest period, put rice in non-metallic bowl; stir in 2 tablespoons seasoned rice wine vinegar. Mix well and continue with your favorite sushi recipe. Yields approximately 3 cups cooked rice.



Original Royal Blend Rice

1 cup uncooked rice mix, 1 ½ cups water (or chicken broth), ½ teaspoon salt (optional), 1 teaspoon butter (optional)
Combine all ingredients in a medium saucepan. Bring to a boil; stir once. Cover with tight fitting lid or foil; reduce heat and simmer for 15 minutes. Remove from heat and let stand (covered) for 5 to 10 minutes longer. Yields approximately 2 ¼ cups of cooked rice.



Royal Blend Whole Grain with Red Rice

1 cup uncooked rice mix, 2 ½ cups water, ½ teaspoon salt (optional), 1 teaspoon butter (optional)
Combine all ingredients in a medium saucepan. Bring to a boil; stir once. Cover with tight fitting lid or foil; reduce heat and simmer for 45 minutes or until water is absorbed. Remove from heat and let stand (covered) for 5 to 10 minutes longer. Yields approximately 3 cups of cooked rice.



Royal Blend Whole Grain with Wild Rice

1 cup uncooked rice mix, 2 ½ cups water, ½ teaspoon salt (optional), 1 teaspoon butter (optional)
Combine all ingredients in a medium saucepan. Bring to a boil; stir once. Cover with tight fitting lid or foil; reduce heat and simmer for 45 minutes or until water is absorbed. Remove from heat and let stand (covered) for 5 to 10 minutes longer. Yields approximately 3 cups of cooked rice.



Royal Blend with Flaxseed

1 cup uncooked rice blend, 2 cups water (or chicken broth), ½ teaspoon salt (optional), 1 teaspoon butter (optional)
Combine all ingredients in a medium saucepan. Bring to a boil; stir once. Cover with tight fitting lid or foil; reduce heat and simmer for 18-20 minutes or until water is absorbed. Remove from heat and let stand (covered) for 5 to 10 minutes longer. Yields approximately 3 cups of cooked rice.



Royal Blend with Quinoa

1 cup uncooked rice blend, 2 cups water (or chicken broth), ½ teaspoon salt (optional), 1 teaspoon butter (optional)
Combine all ingredients in a medium saucepan. Bring to a boil; stir once. Cover with tight fitting lid or foil; reduce heat and simmer for 18-20 minutes or until water is absorbed. Remove from heat and let stand (covered) for 5 to 10 minutes longer. Yields approximately 3 cups of cooked rice.



Plain Orzo

1 cup uncooked orzo, 2 quarts water, 1 teaspoon salt (optional)
Add salt to water if desired; bring water to a rapid boil. Gradually add orzo. Stir gently and return to a boil. Cook uncovered for 8-10 minutes, stirring occasionally. Drain and season to taste. Yields approximately 2 ½ cups cooked orzo.



Tri-Color Orzo

1 cup uncooked orzo, 2 quarts water, 1 teaspoon salt (optional)
Add salt to water if desired; bring water to a rapid boil. Gradually add orzo. Stir gently and return to a boil. Cook uncovered for 8-10 minutes, stirring occasionally. Drain and season to taste. Yields approximately 2 ½ cups cooked orzo.



Whole Wheat Orzo

1 cup uncooked orzo, 2 quarts water, 1 teaspoon salt (optional)
Add salt to water if desired; bring water to a rapid boil and add orzo. Add one teaspoon of salt (optional) and bring to a second boil. Cook, stirring occasionally, until “al dente” (firm to the bite) approximately 8-10 minutes. Drain and serve. Yields approximately 2 ½ cups cooked orzo.



Original Couscous

1 cup uncooked couscous, 1 cup water, ¼ teaspoon salt (optional), 1 teaspoon butter (optional)
In medium saucepan bring water, salt (optional) and butter (optional) to a boil. Add couscous, stirring quickly. Remove from heat and cover. Let stand 4-5 minutes. Fluff with fork before serving. Yields approximately 2 cups cooked couscous.



Tri-Color Couscous

1 cup uncooked couscous, 1 cup water, ¼ teaspoon salt (optional), 1 teaspoon butter (optional)
In medium saucepan bring water, salt (optional) and butter (optional) to a boil. Add couscous, stirring quickly. Remove from heat and cover. Let stand 4-5 minutes. Fluff with fork before serving. Yields approximately 2 cups cooked couscous.



Original Pearl Couscous

1 cup pearl couscous, 1 ½ cups water, ½ teaspoon salt (optional), 1 teaspoon butter (optional)
In medium saucepan bring water to a boil. Add pearl couscous, salt and butter (if desired). Cover saucepan and simmer 8-10 minutes, stirring occasionally. Yields approximately 2 cups cooked pearl couscous.



Tri-Color Pearl Couscous

1 cup pearl couscous, 1 ½ cups water, ½ teaspoon salt (optional), 1 teaspoon butter (optional)
In medium saucepan bring water to a boil. Add pearl couscous, salt and butter (if desired). Cover saucepan and simmer 8-10 minutes, stirring occasionally. Yields approximately 2 cups cooked pearl couscous.



Red Quinoa

1 cup red quinoa, 2 cups water, ½ teaspoon salt (optional), 1 teaspoon butter (optional)
Bring water to a boil in medium saucepan; add quinoa, salt and butter (if desired). Cover and reduce heat. Simmer for 15 minutes or until water is absorbed. Remove from heat and allow to stand covered for 5 minutes. Fluff with fork and serve. Yields approximately 3 ¼ cups cooked quinoa.



White Quinoa

1 cup white quinoa, 2 cups water, ½ teaspoon salt (optional), 1 teaspoon butter (optional)
Bring water to a boil in medium saucepan; add quinoa, salt and butter (if desired). Cover and reduce heat. Simmer for 15 minutes or until water is absorbed. Remove from heat and allow to stand covered for 5 minutes. Fluff with fork and serve. Yields approximately 3 ¼ cups cooked quinoa.



Tri-Color Quinoa

1 cup tri-color quinoa, 2 cups water, ½ teaspoon salt (optional), 1 teaspoon butter (optional)
Bring water to a boil in medium saucepan; add quinoa, salt and butter (if desired). Cover and reduce heat. Simmer for 15 minutes or until water is absorbed. Remove from heat and allow to stand covered for 5 minutes. Fluff with fork and serve. Yields approximately 3 ¼ cups cooked quinoa.



Organic Texmati White Rice

1 cup uncooked rice, 1 ¾ cups water, ½ teaspoon salt (optional), 1 teaspoon butter (optional)
Combine all ingredients in a medium saucepan. Bring to a boil; stir once. Cover with tight fitting lid or foil; reduce heat and simmer for 15 minutes. Remove from heat and let stand (covered) for 5 to 10 minutes longer. Yields approximately 3 cups of cooked rice.



Organic Texmati Brown Rice

1 cup uncooked rice, 2 ¼ cups water, ½ teaspoon salt (optional), 1 teaspoon butter (optional)
Combine all ingredients in a medium saucepan. Bring to a boil; stir once. Cover with tight fitting lid or foil; reduce heat and simmer for 45 minutes. Remove from heat and let stand (covered) for 5 to 10 minutes longer. Yields approximately 3 cups of cooked rice.



Organic Jasmati Rice

1 cup uncooked rice, 2 cups water, ½ teaspoon salt (optional), 1 teaspoon butter (optional)
Combine all ingredients in a medium saucepan. Bring to a boil; stir once. Cover with tight fitting lid or foil; reduce heat and simmer for 20 minutes. Remove from heat and let stand (covered) for 5 to 10 minutes longer. Yields approximately 3 cups of cooked rice.



Organic Arborio Rice

1 cup uncooked rice, 2 tablespoons olive oil, 2 tablespoons butter, ½ cup chopped onion, 3 cups chicken or vegetable broth, salt and pepper (optional)
Sauté onion in oil and butter for 3 minutes. Add rice, stirring for 2 minutes. Stir in 1 cup of broth. Continue cooking and stirring until liquid is absorbed. Gradually stir in remaining broth 1 cup at a time, cooking and stirring until liquid is absorbed before adding the next cup. Yields approximately 3 cups of cooked rice.



Organic Whole Wheat Couscous

1 cup uncooked couscous, 1 ¼ cups water, ¼ teaspoon salt (optional), 1 teaspoon butter (optional)
In medium saucepan bring water, salt (optional) and butter (optional) to a boil. Add couscous, stirring quickly. Remove from heat and cover. Let stand 4-5 minutes. Fluff with fork before serving. Yields approximately 2 cups cooked couscous.



Organic Original Pearl Couscous

1 cup pearl couscous, 1 ½ cups water, ½ teaspoon salt (optional), 1 teaspoon butter (optional)
In medium saucepan bring water to a boil. Add couscous, salt and butter (if desired). Cover saucepan and simmer 8-10 minutes, stirring occasionally. Yields approximately 2 cups cooked pearl couscous.



Organic Tri-Color Pearl Couscous

1 cup pearl couscous, 1 ½ cups water, ½ teaspoon salt (optional), 1 teaspoon butter (optional)
In medium saucepan bring water to a boil. Add couscous, salt and butter (if desired). Cover saucepan and simmer 8-10 minutes, stirring occasionally. Yields approximately 2 cups cooked pearl couscous.