How to Make Wild Rice

Posted in on the 13th January, 2013
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According to Wikipedia, wild rice is a wildflower called fritillaria camschatcensis and is sometimes called “Indian rice”, “wild rice”. “Canada rice” and “water oats”.  Here in North America we eat wild rice as a delicacy. We enjoy it in soups, pilafs, casseroles and in many other types of recipes.

I like to pre-cook my wild rice and freeze it for later use. That way I’m ready to make a fast recipe that typically would take a lot longer to make.

Let me show you how to make Wild Rice.

How to Make Wild Rice How to Make Wild Rice How to Make Wild Rice

In a large pot or bowl filled with water, rinse the wild rice thoroughly. Stir the rice, and then use a spoon to remove any grass or debris that floats to the top. This wild rice looked pretty good. I didn’t have anything to remove.

How to Make Wild Rice How to Make Wild Rice

Bring water (or broth) and a dash of salt to a full boil in a large saucepan.

The liquid to wild rice ratio is 4 parts liquid to 1 part uncooked wild rice. You drain the excess water, unlike traditional rice. I used 2 cups uncooked wild rice and 8 cups water.

How to Make Wild Rice How to Make Wild Rice

After it comes to a full rolling boil, add the pre-rinsed wild rice.

How to Make Wild Rice How to Make Wild Rice

Add 1/8 – 1/4 teaspoon kosher salt and stir to combine.  Bring the rice and liquid to a boil again (that should happen within about 3 minutes or so), then lower the heat to a low simmer.

How to Make Wild Rice

Place the lid on the saucepan, and cook the rice until it begins to get puffy and begins to split. This will take about 45-minutes to one hour. After 45-minutes have passed, taste to see what the texture is. If it’s firmer than you like, cook it for a few more minutes. 

How to Make Wild Rice

Remove the cover, and fluff the wild rice with a fork. Simmer the mixture — with the cover off — for an additional five minutes.

How to Make Wild Rice How to Make Wild Rice

Pour the rice into a colander to drain excess liquid.

Refrigerate and use rice within 2 days or place in a zip-top freezer bag to store in freezer for up to a few months.

CLICK HERE for some of my recipes that use wild rice.

 

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Recipes In Good Taste | Delicious Comfort Food Recipe Blog | Pam Ruder

Recipes In Good Taste | Delicious Comfort Food Recipe Blog | Pam Ruder