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 <a href="https://www.saveur.com/article/Recipes/Chicken-Stock">chicken/ stock</a>
Rinse rice, soak in a medium bowl (about 3 cups) of cold water for 1 hour, then drain.
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.
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.