For the best website experience, please update your browser to its latest version. We recommend using Google Chrome.

Hi. Help us make your visit even more delicious by telling us what you love.

Thanks for sharing your loves with us.

  • [n]
  • Search

    My word. We couldn’t find what you’re looking for. But when in doubt, we always recommend ‘Candy.’

    Most Popular

  • [n]
    [price]

    [n]

    [bbPLU]

    [price]

    Dietary Information:

    • Organic
    • Peanut Free
    • Vegan
    • Gluten-Free
    • Dairy Free
    • Non GMO

    Ingredients:

    [ing]

    Directions for Use:

    [dir]

    Allergens:

    [algn]

    Usage Tips:

    [use]

    Storage Tips:

    [store]

    Points of Interest:

    [poi]

    Other:

    [other]

    Nutrition Facts

    Serving Size [servingsize]

    Amount % Daily Value
    Calories [cal]
    Fat [fat] g [fatP] %
    Saturated [satFat] g
    + Trans / trans [tranFat] g
    [totalFatP] %
    Cholesterol [chol] mg [cholP] %
    Sodium [sodium] mg [sodiumP] %
    Carbohydrate [carbs] g [carbsP] %
    Fibre [fibre] g [fibreP] %
    Sugars [sugar] g
    Sugar Alcohol 0 g
    Protein [protein] g
    Vitamin A [vitAP] %
    Vitamin C [vitCP] %
    Calcium [calciumP] %
    Iron [ironP] %

    Uncle Ben's Chicken & Herb Infused Rice

    Uncle Ben's Chicken & Herb Infused Rice

    002859

    stockpot method:
    combine 1 cup (70g) rice, 2 cups (500ml) water and 2 tsp (10ml) butter into a stockpot. stir well. bring to a vigorous boil. remove from heat. cover, and let stand 15 minutes or until most the water is absorbed. transfer to a steam tray, place on steam table and keep warm 70°c (160°f). fluff rice before serving.

    oven method:
    in a steam table insert, combine rice, boiling water and butter or margarine and stir well. cover and bake in the oven at 180°c (350°f) for 30 minutes. remove from the oven and stir. any remaining water will soon be absorbed. re-cover and place in a steam table to keep warm. fluff rice before serving.

    yields 6 servings

    Ingredients:

    long grain parboiled rice, hydrolyzed plant protein (soy, wheat), dried onion, dried garlic, salt, autolyzed yeast extract, chicken fat, dried chicken broth, sugar, flavour, natural herb flavour, dried chicken meat, modified milk ingredients, tumeric.

    Directions:

    stockpot method:
    combine 1 cup (70g) rice, 2 cups (500ml) water and 2 tsp (10ml) butter into a stockpot. stir well. bring to a vigorous boil. remove from heat. cover, and let stand 15 minutes or until most the water is absorbed. transfer to a steam tray, place on steam table and keep warm 70°c (160°f). fluff rice before serving.

    oven method:
    in a steam table insert, combine rice, boiling water and butter or margarine and stir well. cover and bake in the oven at 180°c (350°f) for 30 minutes. remove from the oven and stir. any remaining water will soon be absorbed. re-cover and place in a steam table to keep warm. fluff rice before serving.

    yields 6 servings

    Allergens:

    contains wheat, milk and soy.

    Usage Tips:

    1 cup (70g) rice
    2 cups (500ml) water
    2 tsp (10 ml) butter

    Nutrition Facts
    Valeur nutritive

    Serving Size 100g
    Portion 100g

    % Daily Value
    % valeur quotidienne
    Calories / Calories 360
    Fat / Lipides 1 g 2 %
    Saturated / satures 0.3 g
    + Trans / trans 0 g
    2 %
    Cholesterol / Cholesterol 0 g 0 %
    Sodium / Sodium 1170 mg 49 %
    Carbohydrate / Glucides 78 g 26 %
    Fibre / Fibres 1 g 4 %
    Sugars/ Sucres 1 g
    Sugar Alcohol/ Polyalcool 0 g
    Protein / Proteines 9 g
    Vitamin A / Vitamine A 0 %
    Vitamin C / Vitamine C 0 %
    Calcium / Calcium 6 %
    Iron / Fer 4 %