Steamed wild rice has many popped kernels and a very tender texture. It is also called Indian rice, Canada rice and water oats. Wild rice although it may come as a shock is actually the seed of a North American marsh grass.
The photos shown are to differentiate between wild rice and forbidden black rice (a.k.a. purple rice).
Ingredients:
1 cup wild rice (measured dry)
1/2 tsp sea salt
3 cups water
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| Forbidden Black Rice (left) Wild Rice (right) |
Rinse and strain the measured cup of wild rice.
In a medium sauce pan, bring 1 cup wild rice, 3 cups water, and 1/2 teaspoon sea salt to a boil. Cover, reduce the heat to maintain a steady simmer, and cook until the rice is tender and the kernels pop open, 45 to 60 minutes. Uncover the rice and fluff it with a fork. Simmer 5 additional minutes, stirring occasionally. Drain off any excess liquid, if necessary.
Rice Cooker Method:
Rinse and strain the measured cup of wild rice.
Add 1 cup wild rice, 3 cups water, and 1/2 teaspoon sea salt. Close rice cooker cover and switch on to start. The water will drain and the switch will turn to warm. The rice should now be tender and the kernels popped open. Uncover the rice and fluff it with a fork. Drain off any excess liquid, if necessary.
