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Grains and Starches
Wild rice is easy to make, and takes considerably less cooking time when made properly.
2 cups wild rice
a pot of water
1/8 teaspoon vinegar
1 teaspoon gray salt
1 tablespoon butter, ghee, or animal fat
Soak the wild rice in clear water overnight.
Drain and rinse the rice. If some of the skin comes off, it's okay, just pour it out.
Set a large pot of water to boil. There should be at least 2 liters of water in the pot. DO NOT add any salt to the water. It makes the skins tougher.
When the water is boiling, pour the rice into it, and bring it to boil again.
When it is boiling again, turn the heat down just to the point that it's boiling but not splashing out of the pot.
Stir the rice occasionally to prevent clumping.
When the rice splits open and becomes tender but a little al dente, it's done. Pour it through a strainer, and shake out any excess water.
Put it into a bowl, and stir in the vinegar, salt, and butter or whatever else you like in it.
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