Kitchen notes · a little help before you start
Easy Wild Rice Recipe
Wild rice has a satisfying chew that deserves a little attention all on its own. A bowl of these dark grains can be quietly appealing, especially if you enjoy a simple plate with a bit of texture.
- Prep
- 5 min
- Cook
- 50 min
- Total
- 55 min
- Original yield
- Serves 4
- Ingredients
- 3 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
- Dish type
- Rice dishes
A few quick notes
1. Rinse well
Give the wild rice a thorough rinse before it goes into the pot with the salt and water.
2. Lower the heat after boiling
Once the pot comes to a boil, cover it and reduce the heat so the rice cooks at a simmer.
3. Allow the covered pause
Take the pot off the heat when cooking is finished and leave it covered for the five-minute rest.
Get to know the ingredients
Wild rice
Start with the wild rice listed here; the rinsed grains go directly into the pot for the initial boil.
Kosher salt
Add the measured kosher salt with the rice and water at the beginning, before bringing the pot to a boil.
Cooking water
Measure the water into the pot with the rice. Any liquid left after cooking and resting is drained before serving.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 3 steps completeMake room for Easy Wild Rice Recipe
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Drain before serving
After the covered rest, lift the lid and drain away any remaining water before bringing the rice to the table.
A little more help as you go
Start over medium-high heat
Use medium-high heat to bring the rice and water to their first boil, then switch to the covered simmer.
Keep the cooking stages separate
The simmer happens on the heat; the final covered rest happens after you've moved the pot off it.
A few questions you might have
Does the rice go into already-boiling water?
Put the rinsed rice, water and salt into the pot together, then bring everything to a boil over medium-high heat.
Should I uncover it as soon as cooking ends?
Keep the lid on during the short rest off the heat. Uncover afterward to check for water that needs draining.
Is salt added after the rice is cooked?
The kosher salt goes into the cooking water at the beginning with the rinsed rice, before the first boil.
What if there's water left in the pot?
Drain any remaining water after the covered rest. The rice is served after that last draining step.
How does the pot change from boiling to simmering?
Cover the pot and lower the heat once it boils. Keep it at a simmer for the cooking period given.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: dinnerthendessert.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
