Mahatma Ready to Serve Pouch Jasmine Rice
- Details
- Nutrition Info
Nutrition Facts
0 cup servings per container
Serving Size 1 cup
Amount Per Serving Calories | 270 | |
|---|---|---|
| % Daily Value* | ||
| Total Fat 3GRM | 4% | |
| Saturated Fat 0GRM | 0% | |
| Trans Fat 0GRM | 0% | |
| Polyunsaturated Fat 0 | 0% | |
| Monounsaturated Fat 0 | 0% | |
| Cholesterol 0mg | 0% | |
| Sodium 170mg | 7% | |
| Total Carbohydrate 56GRM | 20% | |
| Dietary Fiber 0GRM | 0% | |
| Soluble Fiber 0 | 0% | |
| Insoluble Fiber 0 | 0% | |
| Protein 5GRM | 0% | |
| Total Sugars 0GRM | 0% | |
| Includes Added Sugars 0 | 0% | |
| Calcium 0mg | 0% | |
| Iron 0mg | 0% | |
| Vitamin D 0mcg | 0% | |
| Potassium 0mg | 0% | |
Description
Aromatic Long Grain Rice. No artificial flavors or colors. Per 1 Cup Serving: 0 mg cholesterol. Gluten-free. Vegan. Low fat. Non-GMO Project verified. nongmoproject.org. Microwavable. Ready in 90 seconds. No preservatives. We put our heart and soul into giving you and your family delicious tasting products and use quality Non-GMO Project Verified Jasmine Rice and ingredients. Our Mahatma microwavable products are ready-to-eat in 90 seconds. It's a fast, convenient way to put delicious flavor, with quality you can trust, on every plate. www.mahatmarice.com. Questions? Comments? Call 1-800-226-9522 Monday-Friday, 8am to 4pm Central Time. Please have package available when calling. Product of Spain.
Instructions
Cooking Instructions: In the Microwave: Squeeze unopened pouch to separate rice. Tear 2 inches to vent at the top of package. Heat on high for 90 seconds. Cooking time for 2 pouches is 2-1/2 minutes. Microwave times may vary. Take care when handling and opening the hot pouch. Refrigerate unused portion. In the Skillet: Gently squeeze the sides of the pouch to break apart the rice and pour contents into a skillet. Add 2 tbsp. Of water and heat. A stir rice occasionally until heated thoroughly. Serve immediately.
Ingredients
Jasmine Rice, Water, Sunflower Oil, Sea Salt, Sunflower Lecithin (Emulsifier).

