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  • Wild Rice dishWild rice may be prepared easily on the stove top, in the microwave, or in the oven.
  • The more rice is washed before cooking, the milder the flavor.
  • Always cover rice while cooking.
  • Substitute wild rice in most recipes that call for white or brown rice. Simply allow more time for precooking, or an additional 30 minutes of cooking time for oven dishes.
  • For firmer texture, decrease cooking time five to ten minutes.
  • For fluffier, more tender rice, increase cooking time five to ten minutes.
  • The addition of butter or margarine to cooked rice helps keep it firm.
  • After cooking wild rice, drain off any excess water and return to heat for a minute or two to steam. Fluff with a fork to prevent burning.
  • Slightly undercook rice that is to be cooked further as part of another recipe.
  • Cooked wild rice will store in the refrigerator for a week. No taste is lost in refrigeration, but rather, it seems to actually enhance the flavor.
  • Wild rice freezes well and will keep for six months when drained well and stored in an air-tight container. Cooking and freezing rice ahead of time allows you the convenience of having it ready for use in your favorite recipes.
  • Uncooked wild rice will store indefinitely in a cool, dry place.
  • Always wash rice thoroughly before cooking by placing it in a sieve or colander and running under water until it runs clear.
  • Wild Rice should be cooked until it puffs and the inside, lighter portion of the grain can be seen. Overcooking may cause mushiness.
  • To keep the grains of rice from sticking together for use in cold salads, toss four cups of cooked wild rice with one tablespoon of cooking oil.