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.
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|Serving Size: 1 Serving (44g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 11 (14%)|
|Amt Per Serving||% DV|
|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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Calories per serving: 79
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