Ingredients
- cup wild rice
- At least6 cup swater
- Optional seasonings: salt (to taste), 1 to 2 teaspoon sextra-virgin olive oil, maybe 1 minced clove of garlic or 1 thinly slice d green onion
Instructions
- Bring a large pot of water to boil, using at least 6 cups water per 1 cup rice (or see Instant Pot option provided in notes). Thoroughly rinse the rice in a fine mesh colander under running water.
- Add the rinsed rice and continue cooking, reducing heat as necessary to maintain an active simmer, for 40 minutes to 55 minutes. It’s done when the rice is pleasantly tender but still offers a light resistance to the bite. If you see any grains bursting open down the center seam (like a hot dog bun), it’s likely done.
- Drain the rice and return the rice to the pot (off the heat). Stir in any seasonings you’d like to add. If you have the time, place a tea towel over the pot, cover, and let it rest for 10 minutes (this absorbs any excess moisture). Use as desired.
Tips
Ditto to EP and Margaret–I live in northern California but refuse to use the California product, not only because it seems not as good but also because I prefer to send my limited wild rice funds to people who have been harvesting it into canoes for a few thousand years. Thus, I purchase from a couple of Minnesota sources and the quality is superb. Rice from those sources, even a year old in an airtight container, still cooks in less than 20 minutes in boiling water, and again the result is marvelous. Also, thanks to (Cookie and) Kate for the original cooking tip, which was included as a note in her post about making perfect brown rice, a few months ago.