How To Cook Wild Rice on the Stovetop
Makes about 3 cups
- 1 cup
- 4 cups
water, stock, or a mix of both
- 1/2 teaspoon
Rinse the wild rice: Place the wild rice in a fine-mesh strainer and rinse in the sink under cold running water. Shake to drain.
Bring the rice and water to a boil: Place the rice in the saucepan and add 4 cups of water or stock, along with the salt (unless the stock is already salted). Bring to a boil over high heat.
Reduce to a simmer: When the water has reached a boil, lower the heat to maintain a slow but steady simmer and cover the pan.
Cook the wild rice: Cook at a simmer for 45 minutes. Check the rice. It should be chewy and some of the grains will have burst open. It may need an additional 10 to 15 minutes — keep checking the rice and stop cooking when the grains are tender.
Drain the wild rice: When the rice is done, pour it into a strainer to drain off any remaining liquid.
Fluff and serve: Fluff the rice with a fork and serve, or add it to any number of dishes for a delicious, nutty taste and chewy texture.
Try pairing wild rice with any of the following: sautéed mushrooms; sautéed onions; fresh herbs such as thyme, parsley, or sage; dried fruits, such as apricot or cherries; and nuts, such as almonds, hazelnuts, and pistachios.
This post has been updated — originally published February 2014