Perfect Wild Rice

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.

Yield: serves 6


  • 1 <sup>1</sup>⁄<sub>2</sub> cups long-grain wild rice
  • 4 cups &lt;a href=""&gt;chicken/ stock&lt;/a&gt;


  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.