Cooking Wild Rice (Plain)
- Rinse the wild rice: Place the wild rice in a fine-mesh strainer and rinse in the sink under cold running water. Shake to drain.
- Bring the rice and water to a boil: Place therice in the saucepan and add 4 cups of water or stock, along with the salt (unless the stock is already salted). Bring to a boil over high heat.
- Reduce to a simmer: When the water has reached a boil, lower the heat to maintain a slow but steady simmer and cover the pan.
- Cook the wild rice: Cook at a simmer for 15 -20 minutes. (Paddy rice, or cultivated [not naturally grown] rice requires 45-50 minutes of cooking time)
- Check the rice. It should be chewy and some of the grains will have burst open. It may need an additional 10 to 15 minutes — keep checking the rice and stop cooking when the grains are tender.
- Drain the wild rice: When the rice is done, pour it into a strainer to drain off any remaining liquid.
- Fluff and serve: Fluff the rice with a fork and serve, or add it to any number of dishes for a delicious, nutty taste and chewy texture.
Professional chefs often enhance wild rice with some very simple additions. Try some of these ideas to compliment the flavor and presentation of your hand harvested wild rice.
Substitute: Flavored broths such as chicken or beef for salted water, or 1:2 parts white wine for equal parts water or stock.
Try Adding: Sautéed chopped onion, celery or mushrooms, cooked and crumbled bacon, sautéed fresh green and red bell peppers, nuts such as cashews, pecans or almonds after cooking, fresh savory herbs like thyme, sage, chives or marjoram.