Rice Cooker Rice Salad

Preparation:  10 min. Cooking: 30 min. Total: 40 min.
Recipe photo
  • 1 3/4 Cup water
  • 1 Cup long-grain rice
  • 4 Fl Oz prepared salad dressing
Spray rice cooker pan with nonstick cooking spray. Add water, rice, and salt to taste. Cover and cook about 20 minutes, or until rice cooker shuts off. Let stand 10 minutes more. Transfer rice to a serving bowl and stir in salad dressing. Stir well and let cool before serving.
Calories
170 Cal
Fat
11 g
Carbs
16 g
Protein
1.4 g
Fiber
0.4 g
Sugar
4.8 g
Cholesterol
8.1 mg
Sodium
270 mg


Nutrients

Fiber     0.4 g
Fat     11 g
Sugar     4.8 g
Carbs     16 g
Protein     1.4 g
Calories     170 Cal

Fats

Fat, Poly     5.7 g
Fat, Mono     2.5 g
Fat, Sat     1.6 g
Fat, Trans     0 g
Fat, Percent     60 %

Vitamins

Vitamin, K     22 mcg     18 %
Vitamin, A     66 IU     2.2 %
Vitamin, B12     0 mcg     0 %
Niacin     0.7 mg     4.5 %
Riboflavin     0 mg     1.8 %
Vitamin, C     0 mg     0 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0 mg     2.3 %
Vitamin, E     1.3 mg     8.4 %
Panto, Acid     0.2 mg     3.1 %
Choline     5.8 mg     1.1 %
Thiamin     0.5 mg     43 %

Minerals

Calcium     12 mcg     1.2 %
Phosphorus     25 mg     3.6 %
Magnesium     8.3 mg     2 %
Copper     0 mcg     4.2 %
Fluoride     90 mcg     2300 %
Zinc     0.3 mg     2.6 %
Cholesterol     8.1 mg     0.1 %
Sodium     270 mg     18 %
Selenium     3.4 mcg     6.2 %
Manganese     0.2 mg     2.8 %
Potassium     47 mg     1 %
Iron     0.8 mg     11 %