Wild Rice Calories

No. Wild rice is the seed of an aquatic grass in the genus Zizania, not a true rice plant. It is cooked and eaten like rice, but its long, dark grains have a chewier texture and a more pronounced flavor.

Wild rice has an earthy, nutty flavor and a pleasantly chewy texture. Its taste is stronger than that of white rice, making it a good match for mushrooms, roasted vegetables, nuts, and savory broths.

Wild rice comes from an aquatic grass, while brown rice is a true rice grain with its bran layer intact. Wild rice is longer, chewier, and more assertive in flavor, and it generally takes longer to cook.

No, soaking wild rice is not necessary. You can cook it after rinsing, though soaking may shorten the cooking time somewhat. Check the texture as it cooks, since kernels and products can vary.

Wild rice can cost more because harvesting and processing it are labor-intensive, and much of the wild rice sold internationally is transported from growing regions in North America. Prices also vary with the type and source.

Wild rice grows naturally in shallow lakes, rivers, and wetlands, especially in parts of North America. It is also cultivated, so packaged wild rice does not necessarily come from a naturally wild harvest.

Wild rice kernels naturally split as they absorb water and soften. This is a normal sign of cooking, not a defect; take the pot off the heat when the grains are tender but still pleasantly chewy.

Yes, wild rice can be cooked in a rice cooker, but the standard white-rice setting may not give it enough time. Use the cooker’s whole-grain setting if available, and check that the kernels are tender before serving.

Store cooked wild rice in a covered container in the refrigerator and use it within about three to four days. Cool it promptly rather than leaving it at room temperature, and reheat it thoroughly before eating.