Wild rice is highly versatile and goes well with most meats and vegetables. Often mistaken for cereal, it is actually the seed of an aquatic plant. Wild rice, also known as wild rice or Indian rice, was discovered by Native American Indians who inhabited the Great Lakes Region and considered it a sacred food as it is rich in nutrients.
Cook the Wild Rice on the Stove
Boil the water. Pour a quart of water into a medium saucepan. Heat the water over high heat to quickly bring it to a boil.
- The pot must have a lid.
- You can replace the water with a vegetable broth, with a chicken or beef broth.
Weigh and rinse the rice. Pour 225g of rice into a colander. Rinse it very well beneath bloodless jogging water.
- Rinsing the rice is to remove any bran residue from the grains.
- By cooking, wild rice will increase its volume up to 3-4 times.
Pour the rice into the pot. After rinsing it, pour it into boiling water. Stir it periodically from the moment the water starts boiling again.
- At this point, you can flavor the cooking water to taste. For example, you can add salt, pepper, lemon zest or a cooking cube.
Reduce the heat and cover the pot. When the water starts to boil, lower the heat so it can simmer slowly. Put the lid on the pot and let the wild rice simmer until the grains swell and pop. The expected cooking time is about 30-60 minutes.
- Check the rice periodically, but do not stir.
Shell, drain, and serve the wild rice. Turn off the heat and move the pot away from the hot stove. Remove the lid from the pot and stir with the fork to separate the beans. Pour the rice into a colander to drain the excess liquid. Transfer it to a plate and serve.
- If the rice has retained a lot of liquid, put it back in the pot after draining it and let it cook without covering the pot, for about 1 minute over low heat.
