Before cooking Wild Rice start with:
In oven proof container with a tight fitting lid,
Bake in oven at 350 deg. for 45 mins up to an hour and a half stirring occasionally. As long as it takes to soak all of the liquid and for the rice to become "popped". If it is crunchy then add more liquid. (see picture at the top of this page as a reference)
It is very important to bake covered. If you do not have a covered dish to bake in then cover with tinfoil.
When rice is done it is light and fluffy.
When cooking larger amounts, the cooking time will be longer.
NOTE: All wild rice grains are different in sizes due to growing conditions, therefore, the cooking times and liquid additions will vary a bit. You may need too add more liquid after 30 mins. Start with 1/4 cup and check in 10 mins and go from there.
This may seem like a lot of work but trust me, once you cook it you will figure it out and see how easy it is.
*You can also replace some of the water with any stock if you wish.
*A rice cooker does a great job as well.
*A pressure cooker or "Insta-pot" works well to. but you will notice that you wil use approximately half the amount of liquid.
*Wild Rice can be cooked on the stove top, but I find this can be more difficult.
*Some people enjoy their Wild Rice cooked so that the rice is just starting to pop. I prefer and recommend the rice fully popped, as this will absorb the flavours that you cook them in much better. Plus your body will be able to digest it much easier and you will reap the high fiber and protien benefits.
Did you know that you can "POP" Wild Rice like popcorn? We can tell you how to do it. Just fill out the contact form on the last page and we will send you the instructions.