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Thanks Solo, both articles are very interesting.  The first one makes me wonder if I didn't have my rice dish hot enough when the recipe told me to cook it in butter for ten minutes; then 50 minutes in water.  Next time I'll try to turn the burner up or cook it in the oven.

Thanks,

starwatcher

Some more info. Sounds like the natives did it soon after harvest, while the rice was green. Look farther down the link to find the parching process.

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Try this? I'm interested now too. I just did a quick search, never tried it myself. Looks like a popcorn process.

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Use 2 to 3 times the volume of water to wild rice. Bring it to a boil. Cover and simmer for 45 minutes or more. Drain and serve.
Just water, wild rice, and time.

butthead

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I think you may have another good possibility.  I tried cooking two versions, one was in a big heavy pot that had better results.  I may try the oven method next time.

starwatcher

Thanks Solus,

I'll have to look for it at the store then. 

starwatcher

The "hand parched" wild rice grains are much bigger, 2-3 times the size of the commercial grade. it will cook in about 15 minutes and be fluffier as well as lighter in color. I believe the parching is done over dry heat, I haven't processed my own (I paid to have it done). It is possible to pop the commercial rice (like popcorn) but I haven't tried to steam it after popping it. You can buy the hand parched from specialty stores and through the Native communities, I've found it at Zups on occasion.

Although I might consider the Jack Daniels for myself, I don't know how the family would respond.  

Solus, Can you "hand parch" your own wildrice? Or do they sell it that way.

Also, I understand the concept of soaking in water, except most recipes have you coat it in butter first and I thought it might have a negative effect since oil and water don't mix.  Also, it seems that if it was like popcorn, the more rapid change in temperature, it seems to pop better.

I considered cooking it like popcorn first in hot oil or butter to see if it might pop.  

starwatcher

rkylake wrote on Dec 12^th, 2008 at 10:44pm:



This way you won't care if the rice is not perfectly cooked.

Soaking wild rice before cooking often helps but it is entirely possible you may have gotten your rice from a poor batch.

Try this ...

Pour a half cup of Jack Daniels in there.  The alcohol will boil off leaving a fine mellow taste. 

Be carefull how much you eat though because ... zzzzzzzzzzzzzzzz !!!