Long grain parboiled rice enriched with ferric orthophosphate (iron), niacin, thiamine mononitrate, and folic acid, dehydrated vegetables (onion, bell pepper, garlic, tomatoes), salt, maltodextrin, sugar, dextrose, chicken fat, chicken meat powder, yellow #5 lakes, autolyzed yeast, disodium guanylate and inosinate, ground tumeric, silicon dioxide (for anticaking) and saffron.
For about 3 cups cooked rice:
1. In sauce pan bring 2 cups water to a boil.
2. Add 1 Tbsp. butter or margarine and 1 cup Dixie Lily Yellow Rice.
3. Cover, reduce heat to low. Cook 20 minutes, or until liquid is absorbed
Makes about 4-1/2 servings. For a delicious variation, use chicken broth instead of water.
To retain vitamins do not rinse before or drain after cooking.
Note: This product is grown in nature’s earth. Although handled by the latest modern mechanical methods, it is sometimes impossible to remove all foreign material. Check carefully before preparing. Thanks!
|Serving Size: 1/3 cup (Dry) (56g)
Servings Per Container: about 27-1 cup; 54-1/2 cup
|Amount Per Serving|
|Calories 200||Calories from Fat 10|
|% Daily Value *|
|Total Fat 1g||2%|
|Saturated Fat 0g||0%|
|Trans Fat 0g|
|Total Carbohydrate 43g||14%|
|Dietary Fiber <1g||2%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs.|
This product’s ingredients are grown, sown, milled and packaged in the USA.
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