How to Cook Wild Rice
Wild rice is one of my favorite ingredients for healthy side dishes, hearty soups, and festive salads. Its earthy, nutty flavor and pleasantly chewy texture make it a delicious and versatile choice. My easy cooking method is simple, mostly hands-off, and foolproof—perfect for any recipe!
Ingredients
- 6 cups water
- ¼ teaspoon salt optional
- 1 cup wild rice
Instructions
- Bring 6 cups of water (and salt, if using) to a boil in a 3-quart or larger saucepan with a tight-fitting lid (needed for resting the rice after cooking).
- Meanwhile, place the wild rice in a fine-mesh strainer and rinse well under cold running water.
- Once the water is boiling, stir in the rinsed rice and reduce the heat to maintain a gentle rolling boil. Boil uncovered for 40-45 minutes, until the rice is tender but slightly chewy. Some grains will split open, resembling an open hot dog bun. (Cook time may vary depending on the type and freshness of the wild rice.)
- Turn off the heat. Pour the rice into a strainer and drain thoroughly. Immediately return the drained rice to the hot, empty pot, cover with the lid, and let it sit for 10 minutes.
- Fluff with a fork and serve.
Notes
1 cup of dry wild rice yields approximately 3 cups of cooked rice.
To store: Keep cooked wild rice in an airtight container in the refrigerator for up to 2-3 days or freeze for up to 3 months. For convenience, freeze in meal-sized portions for easy use.