Egyptian White Rice

Storage:

Store in an airtight container in a cool, dry place, away from direct sunlight.

Shelf Life:

Up to 24 months when stored as above. See Best Before date.

How to Use:

To cook, add 1 cup of well-rinsed rice to 1½ cups of cold water and a pinch of salt-try pink river salt. Bring to the boil; reduce heat to low and simmer, covered, for 12-14 minutes or until tender and fluffy. Take off the heat and drain any remaining water. Fluff with a fork.