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.