Saveur

View Gallery Photo: Sara Matthews

SERVES 6

Why is some wild rice beautiful and firm when cooked, while some turns into a mushy mess? The secret is to buy the highest grade of genuine (and genuinely wild) long-grain wild rice, and to cook it gently.

1 1⁄2 cups long-grain wild rice
4 cups Chicken Stock

1. Rinse rice, soak in a medium bowl (about 3 cups) of cold water for 1 hour, then drain.

2. Bring stock to a boil in a medium saucepan. Add rice, cover, and allow to return to a boil. Lower heat and simmer until tender but firm, about 45 minutes or longer.

3. Drain off any excess stock, then fluff with a fork, and serve immediately—or keep warm in a double boiler with a towel under the lid to absorb excess moisture.

This article was first published in Saveur in Issue #3