Perfect Rice Cooker
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INSTRUCTIONS
Follow directions on rice package for proportion of rice to water. (Up to 4 cups raw rice may be prepared in CROCK- POT-makes 10 cups cooked). Rub CROCK-POT lightly with 1 tablespoon butter. Pour in rice, water and salt. Cover and cook on High 1 1/2 to 2 1/2 hours, stirring occasionally. NOTE: When turned off, CROCK-POT will keep rice warm for serving for 2 to 3 hours! To "cook alI day" ( Low: 8 to 10 hours) use 2 to 3 cups long grain converted rice, 4 to 6 cups water or broth, 2 table- spoons butter. Salt to taste before serving.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (44g) | ||
| Recipe Makes: 10 Servings | ||
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| Calories: 79 | ||
| Calories from Fat: 11 (14%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 1.3g | 2 % | |
| Saturated Fat 0.7g | 4 % | |
| Monounsaturated Fat 0.3g | ||
| Polyunsanturated Fat 0.1g | ||
| Cholesterol 3.1mg | 1 % | |
| Sodium 25.7mg | 1 % | |
| Potassium 14.8mg | 0 % | |
| Total Carbohydrate 15.1g | 4 % | |
| Dietary Fiber 0.5g | 2 % | |
| Sugars, other 14.6g | ||
| Protein 1.3g | 2 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 79
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