How to Cook Wild Rice - 4 Easy Methods -

Wild rice is the seeded player of an aquatic supergrass that grows wild in the lakes and streams of Minnesota, Wisconsin, and nearby areas of Canada. It is besides cultivated in paddies in Central California, which is where most commercially available violent rice in most of the U.S. comes from. It has a wonderfully deep balmy flavor, tastes big plain, topped with butter and strategic arms limitation talks, or in salads, casseroles, or soups. Best of all, it is superintendent easy to cook .

Prepping Wild Rice

Before you get started, it ‘s good to know that cooking times can vary greatly depending on how the wild rice was dried, how hanker it ‘s been stored, and whether it ‘s genuine raving mad rice or cultivated fantastic rice, so be sure to bite-test it along the way and follow the rice ‘s texture over any of the indicate cook times below.

Reading: How to Cook Wild Rice – 4 Easy Methods

No matter which method you choose, constantly rinse violent rice thoroughly in cold water before cooking it and know that 1 cup uncooked crazy rice yields 3 to 4 cups cooked wild rice. then seethe, steam, bake, or microwave it to perfection with these easily steps .

The Spruce / Kelly Miller

Boiling Wild Rice

Boiling is a classical, some may say go-to way to get wild rice cook to eat. One of the reasons it ‘s so popular, besides how easy it is, is that boiled raving mad rice tends to have attendant but still entire kernels. so if you want crazy rice to use in a salad, you ‘ll be best off boiling it. Boiling besides gives the fudge a bite more see over the texture than does steaming .

Bring 6 cups water to a boil. Add 1 teaspoon ticket sea salt and 1 cup godforsaken rice. Bring everything back to a boil before reducing the heat to maintain a low boil. Cook until the rice is tender, about 45 minutes. Drain the rice in a sieve or fine-mesh colander. Serve warm or gargle with cold water to cool and use in another dish .

Steaming Wild Rice

Steamed baseless rice has many popped kernels and a very tender texture. People tend to turn to steam when they want to serve barbarian rice on its own, just topped with butter or, for a delicious breakfast treat, maple syrup .

In a medium saucepan, bring 1 cup wild rice, 3 cups water, and 1/2 teaspoon ticket ocean salt to a boil. Cover, reduce the heat to maintain a steady simmer. Cook until the rice is attendant and the kernels pop open. Depending on how the rice was cured and how old it is, it will take 45 to 60 minutes. Uncover the rice and fluff it with a fork. Simmer 5 extra minutes, stirring occasionally. Drain off any excess liquid, if necessary .

Baking Wild Rice

This is a great method acting that often gets used when making raving mad rice-based casseroles or to use wild rice as a thrust, but it works equitable as nicely ( with a adorable hands-off element ) when just cooking up basic wild rice .

Combine 1 cup crazy rice with 2 cups boiling water system or broth and salt to taste in a 2-quart casserole with a tight-fitting eyelid. Cover and bake at 350F for 1 hour. Check the wild rice. Add more water or broth, if needed, and fluff the rice with a fork. Continue baking until the rice is tender and calm moist, about 30 minutes .

Microwaving Wild Rice

This method leaves a bite to be desired : it ‘s not all that fast and it can be crafty to get the right field texture. That said, sometimes a microwave is what ‘s at hand, and a person can surely cook wild rice in one .

Combine 1 cup baseless rice and 3 cups body of water or broth and 1/2 teaspoon fine sea salt in a breed 2-quart glass or another microwaveable container. Microwave on full power for 5 minutes. Microwave on 50 percentage power for 30 minutes. Let stand 15 minutes and taste : the violent rice should be tender. If it ‘s not, microwave in 2-minute increments until it is. Drain, if necessary .

Bonus Method : pop It !

It ‘s besides possible to pop raving mad rice the way you pop popcorn. The consequence is crunchy kernels perfect to use as a garnish on salads ( it ‘s particularly thoroughly on kale salads ) or sprinkled onto creamy violent rice soup .