Basic Steamed Wild Rice Recipe
Email
Despite wild rice’s name, the majority of it available on supermarket shelves is now actually farmed, cultivated in flooded paddies in California and culled by machine. (Technically, it’s not rice either, but a type of long-grain marsh grass.) Genuine wild rice is still harvested by hand via canoe, mostly by the Ojibwe peoples of Minnesota and Wisconsin. With its softer texture, more nuanced earthy flavor, and shorter prep time, it’s well worth seeking out. Two online sources are Indian Wild Rice and the White Earth Land Recovery Project.
INGREDIENTS
- 2 cups wild rice
- 4 cups water
INSTRUCTIONS
- Place the rice in a fine-mesh strainer and rinse under cold running water to clean.
- Place the rice and measured water in a medium saucepan with a tightfitting lid and bring to a boil over high heat. Cover and reduce the heat to low. Simmer undisturbed until the rice has absorbed most of the water and the rice grains have swollen (some may split apart to reveal their white pith), about 30 to 60 minutes. (In general, the longer and darker the kernels of rice are, the longer they need to cook.) If some liquid remains after the rice is done, drain it off. Fluff the rice and cook, uncovered, over low heat to let any excess liquid evaporate, about 1 minute.
love eating rice especially wild rice as it can help you to feel full thus making it easier to lose weight. :)
We cook wild rice in equal parts beef broth and apple cider. The rice is tender, smells wonderful and works really well as the base for cold salads. Water is fine but cooking wild rice for an hour in liquid should result in superior flavor for the time vested. Use a liquid that flavors!
Anyone ever cook it in a rice cooker? I would like to but not sure on the ratio of water to rice.
We like to cook it in chicken broth. Makes it more flavorful.
As a long time wild ricer, I would suggest cooking til most of the grains are popped. Otherwise, the rice can be tough and a bit too chewy. I'd add more water - 3cups to 1 cup of the rice and simmer fairly briskly...usually takes about 45 minutes. And yes, drain any leftover liquid.
This two to one proportion is often given in recipes for dried grains, including rice, and is nearly always far too much moisture. Haven't cooked wild rice in so long that I don't remember, but I'd bet against it here.