Wild 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.