Rice Salad with Tuna

1 cup white rice

2 cups water

1 (5 ounce) can light tuna in water, drained

1 (8 ounce) can whole kernel corn, drained

2 tablespoons sweet pickle relish

½ cup creamy salad dressing (such as Miracle Whip®)

Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Allow to cool.

Stir the rice, tuna, corn, sweet pickle relish, and salad dressing in a large bowl to combine. Refrigerate for at least 1 hour before serving.