I. COOKING ON THE STOVETOP

No need to stress over water ratios when cooking wild rice on the stovetop—just follow these simple steps, and you’ll have a bowl of fluffy goodness in no time.

1. Rinse It: Start by rinsing your wild rice under water to wash away excess starch and any dirt.
2. Add Water: Pour the wild rice into a saucepan and add plenty of water (about 1 part rice to 3 parts water). Toss in a pinch of salt.
3. Cook: Bring it to a boil, then lower the heat to medium-low, cover with a lid, and let it simmer for 25 minutes. Check occasionally—you’ll know it’s done when some grains start to split open.
4. Rest: Drain any excess water, cover the saucepan with a kitchen towel, put the lid back on, and let it rest for 10 minutes. This helps absorb extra moisture and gives your rice a softer texture.
5. Fluff and Enjoy: Fluff it up with a fork, toss in your favorite extras (herbs, veggies, nuts), and dig in!

 II. USING A RICE COOKER

Got a rice cooker? It’s not just for regular rice—you can cook our Zizania Aquatica in it too!

1. Rinse It: Always rinse your rice first—get rid of that excess starch and dirt.
2. Grease It: Add a bit of butter or vegetable oil to the cooker to prevent sticking.
3. Add Rice and Water: Measure out 80g of wild rice, add twice as much water, sprinkle some salt, and give it a stir.
4. Cook: If your cooker has a brown rice setting, go with that. It usually takes 25-40 minutes depending on your model. If the rice is still firm at the end, just add a bit more water and cook a bit longer.
5. Fluff and Serve: Once it’s done, let it rest for 10 minutes, then fluff with a fork before serving.

 III. POPPING AND FRYING

Surprise! You can fry or pop wild rice for a crunchy twist to your dish.

Pop It: Heat a small heavy-bottomed pot with a tight lid over high heat, add some oil and wild rice. Cover and shake the pot like you’re making popcorn. Once the popping stops, transfer the rice to a bowl and sprinkle with sea salt.

Fry It: If frying’s more your style, heat plenty of oil in a pot. Test the oil with a few grains first—once they puff up, you’re good to go. Fry the wild rice until it puffs, then scoop it out onto a paper towel to drain excess oil. Sprinkle with sea salt and enjoy!

+ Bonus Tip: These crispy bites are amazing in a breakfast granola bowl—try it out and elevate your mornings!

 IV. SOAK IT OR SKIP IT: THE WILD RICE DILEMMA

Soaking wild rice? Totally optional, but here’s the scoop: a quick soak can slash cooking time and make it easier on your tummy. Soaking can speed things up by as much as 50%! Whether you soak your Zizania for 30 minutes, a few hours, or even overnight, it’s all about finding what works best for you. So go ahead, experiment and discover your perfect prep time!

EXTRA TIPS:

• Boost Flavor: Swap water for broth to give your wild rice extra flavor.
• Mix It Up: Add some butter, sautéed onions, or garlic for a flavor boost. Or, mix in herbs, spices, nuts, or other goodies like dried fruit or fresh greens.
• Store Smart: Cooked wild rice can last in the fridge for about a week. Just keep it in an airtight container.
• Freeze It: Wild rice freezes well for up to 6 months. Use a freezer-safe container and make sure the rice is fully cooled before freezing.
• Thaw Like a Pro: Defrost your rice in the fridge overnight or in the microwave with a splash of water to bring back its fluffy texture.

With these tips and tricks, you’ll be a wild rice pro in no time. Happy cooking!