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10 Help me out - Cooking wild rice (Read 7834 times)
starwatcher
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Help me out - Cooking wild rice
Dec 11th, 2008 at 3:26am
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Recently, this past Thanksgiving, I attempted cooking wild rice from a recipe.  Cooked / coated with butter first and then cooked covered with water for a long time - + 50 minutes.  The dish was okay, but I think it should be better.  I remember wild rice dishes from when my mom cooked them and the grains pop like popcorn.

Can anyone shed light on the secret of getting big fluffy wild rice?

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Karson
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Re: Help me out - Cooking wild rice
Reply #1 - Dec 11th, 2008 at 3:59am
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The various places I've looked involve putting the rice in an oven for a set amt of time to give it fluffiness...
  
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Solus
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Re: Help me out - Cooking wild rice
Reply #2 - Dec 11th, 2008 at 5:54am
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My guess is that your mom used "hand parched" wild rice. If rice is parched slowly and in small batches it puffs considerably larger than the commercial wild rice available in most stores. This is the usual method for processing "wild" wild rice.  It is also much larger when cooked and cooks in about 1/3 the time.
  
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rkylake
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Re: Help me out - Cooking wild rice
Reply #3 - Dec 12th, 2008 at 10:44pm
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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 !!!
  
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Snow_Dog
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Re: Help me out - Cooking wild rice
Reply #4 - Dec 13th, 2008 at 8:46pm
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rkylake wrote on Dec 12th, 2008 at 10:44pm:
Try this ...

Pour a half cup of Jack Daniels in there.  



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.
  
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starwatcher
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Re: Help me out - Cooking wild rice
Reply #5 - Dec 13th, 2008 at 10:31pm
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Although I might consider the Jack Daniels for myself, I don't know how the family would respond.  Tongue Shocked Sad Wink

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.  

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Solus
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Re: Help me out - Cooking wild rice
Reply #6 - Dec 13th, 2008 at 10:55pm
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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.
  
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starwatcher
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Re: Help me out - Cooking wild rice
Reply #7 - Dec 13th, 2008 at 11:24pm
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Thanks Solus,

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

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starwatcher
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Re: Help me out - Cooking wild rice
Reply #8 - Dec 13th, 2008 at 11:30pm
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Quote:
The various places I've looked involve putting the rice in an oven for a set amt of time to give it fluffiness...


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.

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butthead
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Re: Help me out - Cooking wild rice
Reply #9 - Dec 14th, 2008 at 12:09am
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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.

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