White & Wild Rice
Enriched Parboiled Long Grain & Whole Grain Wild Rice


Wild rice is native to North America and was grown by Indians and early settlers for centuries. Wild rice is actually an aquatic grass that propagates in the upper Great Lakes region between America and Canada. Down south, long grain rice is grown in the lower Mississippi River Delta region. Together the Hinode White & Wild rice blend celebrates our history of farming grains in America.

Hinode combines wild rice with a parboiled enriched long grain to make a nutty and soft White & Wild blend. By parboiling the long grains, nutrients are retained in the inner layers before milling. Long grains also maintain their texture through longer cook times after being parboiled. This is helpful when cooking the two grains together at the same time.

Hinode White & Wild rice can be used all year round. Start in the spring with recipes that include seasonal favorites like peas, mint and lamb. Add it to salads and share it at barbeques over the summer. When fall harvest begins, try Hinode White & Wild rice with nuts and dried fruits to create bold pilafs. As temperatures dip outside and soups are simmering on your stove top, add some Hinode White & Wild rice for texture and flavor.

Grown In USA
Available in 1lb bag

How To Cook Rice

Rice Cooker
Follow the manufacturer’s instructions as water ratios and cook times vary by rice cooker. If rice cooker directions are not available, try the ratios in the Rice Measurement Chart below.

  1. To retain vitamins, do not rinse before or drain after cooking.
  2. Add rice and water as instructed by rice cooker and stir well.
  3. Close lid and start rice cooker. Use white rice setting if available.
  4. When cooking ends, rice cooker will switch to warm setting.
  5. Let stand covered for 10 minutes, then fluff and serve.

Stove Top

  1. Find desired servings in Rice Measurement Chart below.
  2. To retain vitamins, do not rinse before or drain after cooking.
  3. Add selected rice and water levels to sauce pan and stir well.
  4. Close lid, bring water to a boil for just a minute.
  5. Reduce to a low simmer for 30 minutes until moisture is absorbed.
  6. Remove from heat, let stand covered for 10 minutes, then fluff and serve.

NOTE: For softer rice, add ¼ cup more water and cook for 5 minutes longer. For firmer rice, add ¼ cup less water and cook for 5 minutes less.
Rice Measurement Chart

Rice (Uncooked Cups) 1 2 3
Water (Cups) 1 3/4 3 4 1/2
Yields (Cooked Rice Cups) 3 6 9
Servings (1/4 Cup Uncooked Rice Per Serving) 4 8 12

Storage Guide
Store in a cool dry place out of sunlight. Refrigerate or freeze to extend the shelf life as needed.
For more cooking tips, visit the Cooking Rice 101 page.

Nutritional Facts

Serving Size 1/4 cup (45g)

Servings Per Cotainer about 10

Amount Per Serving

Calories 170

Calories from Fat 5

% Daily Value*

Total Fat 0g


Saturated Fat 0g


Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

Sodium 0mg


Total Carbohydrate 36g


Dietary Fiber 1g


Protein 4g

  • Calcium
  • 2%
  • Iron
  • 8%
  • Thiamin
  • 15%
  • Niacin
  • 10%
  • Magnesium
  • 6%
  • Folate
  • 25%

Not a significant source of Cholesterol, Sugars, Vitamin A, or Vitamin C.

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500

Total Fat

Less than



Sat Fat

Less than




Less than




Less than



Total Cholesterol



Dietary Fiber



Ingredients: Enriched Long Grain Parboiled Milled Rice (rice, iron phosphate, niacin, thiamine mononitrate, folic acid) and Wild Rice