56	oz.	converted rice
2	tbsp.	salt
2	tbsp.	margarine or vegetable oil
4 1/4	qts.	hot water

STEAMER: Weigh rice into a 12x20x2-inch counter pan. Add salt and margarine. Pour boiling water over rice. Stir. Steam uncovered for 30-40 minutes. Fluff with fork.

OVEN: Weigh rice into a 12x20x2-inch counter pan. Add salt and margarine. Pour boiling water over rice. Stir. Cover pans tightly with aluminum foil. Bake at 350 degrees F for 1 hour. Remove from oven and let stand covered for 5 minutes. Fluff with fork.

STOCKPOT OR STEAM-JACKETED KETTLE (BOILED RICE): Bring water to a boil in a steam-jacketed kettle or other large kettle. Add salt, rice, and margarine. Stir. Cover tightly. Cook on low heat until rice is tender and all water is absorbed, about 15-20 minutes. Remove from heat and let stand covered 5-10 minutes. Fluff with fork.

Notes: If using regular white rice in place of converted rice, the cooking time may need to be reduced.

For brown rice, increase cooking time to 50-60 minutes for the steamed rice, to 1 1/2 hours for baked rice, and to 40-50 minutes for boiled rice.

For buttered rice, add 5 ounces butter or margarine. Add to dry rice in counter pan. Add salt and hot water.

1 pound uncooked rice yields 2 quarts cooked rice.

Suggest spices to use with rice: allspice, basil, coriander, curry powder, ginger, marjoram, mint, oregano, rosemary, tarragon, thyme.