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How to Cook Wild Rice?
Rinse the wild rice, then simmer 1 cup of it in about 3 cups of water or broth, covered, for 45 to 55 minutes until the grains puff and curl open. Drain any leftover liquid and fluff. Wild rice takes far longer than white rice because it's actually the seed of an aquatic grass, not true rice — chewier and nuttier.
Updated Cooking & Recipes
Stovetop method
- Rinse 1 cup wild rice in a strainer.
- Combine with 3 cups water or broth and a pinch of salt; bring to a boil.
- Reduce to a low simmer, cover, and cook 45–55 minutes. It's done when many grains have split open and are tender but still a little chewy.
- Drain excess liquid, then let it rest 5 minutes off heat and fluff with a fork.
Doneness cue: unlike white rice, you're not aiming for all the water to vanish. When the kernels burst and show the pale inside, it's ready even if a little liquid remains — just drain it.
Notes
- Blends (wild plus brown/white) cook faster; follow the package, since the wild grains and the others finish at different times.
- Broth instead of water adds a lot of flavor.
- Cooked wild rice freezes well, so make extra for salads, soups, and stuffing.
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Frequently Asked Questions
What is the water ratio for wild rice?
About 3 cups of liquid per 1 cup of wild rice. You drain any extra at the end rather than cooking it all off.
How long does wild rice take to cook?
Roughly 45–55 minutes at a covered simmer. It's ready when the grains burst open and turn tender but chewy.
Is wild rice actually rice?
No. It's the seed of an aquatic grass, which is why it's darker, chewier, and takes much longer to cook than regular rice.