| Wild
Rice Helpful Hints |
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Wild rice may be prepared easily on the stovetop, in the microwave,
or in the oven. |
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| * | The more rice is washed before cooking, the milder the flavor. | |
| * | Always cover rice while cooking. | |
| * | Substitute wild rice in most recipes that call for white or brown rice. Simply allow more time for precooking, or an additional 30 minutes of cooking time for oven dishes. | |
| * | For firmer texture, decrease cooking time five to ten minutes. | |
| * | For fluffier, more tender rice, increase cooking time five to ten minutes. | |
| * | The addition of butter or margarine to cooked rice helps keep it firm. | |
| * | After cooking wild rice, drain off any excess water and return to heat for a minute or two to steam. Fluff with a fork to prevent burning. | |
| * | Slightly undercook rice that is to be cooked further as part of another recipe. | |
| * | Cooked wild rice will store in the refrigerator for a week. No taste is lost in refrigeration, but rather, it seems to actually enhance the flavor. | |
| * | Wild rice freezes well and will keep for six months when drained well and stored in an air-tight container. Cooking and freezing rice ahead of time allows you the convenience of having it ready for use in your favorite recipes. | |
| * | Uncooked wild rice will store indefinitely in a cool, dry place. | |
| * | Always wash rice thoroughly before cooking by placing it in a sieve or colander and running under water until it runs clear. | |
| * | Wild Rice should be cooked until it puffs and the inside, lighter portion of the grain can be seen. Overcooking may cause mushiness. | |
| * | To keep the grains of rice from sticking together for use in cold salads, toss four cups of cooked wild rice with one tablespoon of cooking oil. | |
Gibbs-California Wild Rice P. O. Box 387 Live Oak, CA 95953 (800) 824-4932 (530)
695-1612 Fx (530) 695-1039 info@gwrice.com