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Wild rice has a unique nutty flavor and chewy texture, and cooking it involves simmering it in liquid for a longer time than white rice.

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Here's how to cook wild rice on the stovetop:


  • 1 cup wild rice
  • 2 ½ - 3 cups water or broth (chicken, vegetable, or beef)
  • ½ teaspoon salt (optional, adjust to taste)


  1. Rinse the rice: In a fine-mesh strainer, thoroughly rinse the wild rice under cold running water until the water runs clear. This removes any excess starch and impurities.
  2. Bring to a boil: In a medium saucepan, combine the rinsed wild rice, water or broth, and salt (if using). Bring the mixture to a boil over medium-high heat.
  3. Simmer and cook: Reduce heat to low, cover the pot with a tight-fitting lid, and simmer for 45-55 minutes. The extended simmering time allows the wild rice to fully cook through and develop its characteristic texture.
  4. Drain and fluff: After simmering, remove the pot from heat and let it stand covered for an additional 10 minutes. This allows the rice to steam and absorb any remaining liquid. Fluff the rice gently with a fork before serving.


  • Soaking the rice (optional): Soaking the wild rice for 30 minutes to an hour before cooking can reduce the cooking time by about 15 minutes. Soaking can also make the rice slightly more digestible.
  • Flavor variations: For added flavor, you can substitute some of the water or broth with chicken broth or vegetable stock. You can also add a bay leaf or other herbs and spices to the pot while cooking.
  • Cooking for larger quantities: If cooking more than 1 cup of rice, simply adjust the water or broth proportionally (2 ½ cups liquid for every 1 cup rice). The cooking time may also increase slightly for larger quantities
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