Wild rice is one of my favorite foods. My kids are always asking me how to cook it so I decided to post my recipe on this blog. The problem is, most people will follow the directions on the package, and then (in my opinion) your rice will be brown in color and taste, well, kind of dirty. This method takes more time and patience, but you will get a much better looking and tasting rice!
Place rice in pot and add enough cold water to cover the rice by an inch. Bring to a boil then simmer for 5 minutes, or until water is murky. Do not let water get brown. This will depend on how clean your rice is.
After 5 minutes or so, pour out the water and rinse rice with cold water, agitate with your fingers to knock down floating rice and to bring out the ickies/debris. Rinse until water is clear. Add cold water, this time to cover rice by 2 inches. Bring to a boil and simmer for 5 minutes. Rinse rice again in the same manner as above. After the second rinse add one tablespoon salt. You probably won’t need to add salt to the water after this. Do this four or five times until the rice starts to pop, it will look a little blue and brown.
Rinse again. When the rice looks almost done and is still a little al dente, pour out most of the water and place on stove, covered, on lowest heat. Stir occasionally until all water has evaporated. (This goes pretty fast, 5 minutes.) Turn off heat, cover and let stand on warm burner until rice dries a bit. Add butter, salt and pepper to taste. You can add some sautéed onion, celery and mushrooms to the rice if you like. I do that and then stuff the turkey with the rice for extra numminess.
Most important, don’t let the water get too murky brown. This will make the rice turn brown, and it will taste more earthy, kind of like the smell when cooking. It is better to rinse more often then to cook it in dirty water. DO NOT follow the directions on the package; this is the kiss of death for your rice!
I rinsed and simmered the rice four times before the last simmer; 5 simmers in all. You may need more or less depending on how clean your rice is. On the last simmer, add at least 4 inches of water over the rice. One cup dry rice equals 4 cups cooked rice.
Water is gone; rice done!