How to Cook Wild Rice
from kristineskitchenblog.comWild rice is one of my favorite ingredients for making healthy side dishes, delicious soups and festive salads. I love its earthy, nutty flavor and pleasantly chewy texture. My easy method for how to cook wild rice is simple, mostly hands-off and foolproof!
Servings: 6 servings
Calories: 95kcal
Ingredients
- 6 cups water
- ¼ teaspoon salt optional
- 1 cup wild rice
Instructions
- Bring water (and salt, if using) to a boil in a 3 quart or larger saucepan or pot. (Make sure to use a pot that has a tight-fitting lid, since you will need to cover the rice while it rests after cooking.)
- Meanwhile, place the rice in a fine-mesh strainer and rinse it well under cold running water.
- Once the water is boiling, stir in the rice and reduce the heat to maintain a gentle rolling boil. Boil the rice, uncovered, for 40-45 minutes, until the rice is tender but still has a bit of a bite to it (I like to taste a few grains to check for doneness.) When the rice is done, some of the grains will have split open and look sort of like open hot dog buns. (The cook time can vary depending on the wild rice you use and how fresh it is.)
- Turn off the heat. Pour the rice into a strainer and drain it very well. Immediately return the rice to the hot empty pot and cover with the lid. Let the rice sit for 10 minutes before serving.
- Fluff the wild rice and serve.
Notes
- 1 cup of dry rice will yield about 3 cups of cooked rice.
- To store: Cooked wild rice can be stored in an airtight container in the refrigerator for up to 2-3 days or in the freezer for up to 3 months. I like to freeze it in portions that are enough for one meal.
Nutrition
Calories: 95kcal | Carbohydrates: 20g | Protein: 4g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 111mg | Potassium: 114mg | Fiber: 2g | Sugar: 1g | Vitamin A: 5IU | Calcium: 13mg | Iron: 1mg
