THE ULTIMATE WILD RICE FOR GOURMET CUISINE. Known as the 'caviar of grains' this delicious, nutty rice is in fact a strain of aquatic grass highly prized by North American Indians. Wild rice is at its best when the grains are allowed to pop or 'flower' open when cooking, releasing the distinctive aroma. This versatile rice can be used as a stuffing, in soups or casseroles and adds that special something to pilaffs and salads.
Preparation & Storage
- To shorten cooking time, cover generously in boiling water then soak for 4 hours. Drain and cook as above using 600ml water for 20 minutes.
- Hob From Chilled/Ambient: Place 250g wild rice in a large saucepan. Stir in 900ml boiling water. Add salt to taste. Return to a boil, cover and simmer for 40-45 minutes until the grains have popped. Take off the heat and keep the pan covered for a further
Cooked wild rice freezes very well and the grains remain seperate, so cook the whole pack (250g) and freeze leftovers. Store in a cool dry place.