Wild Rice Cooking Instructions
Wild rice takes more patience than white rice. But the payoff — that nutty earthy flavor and satisfying chew — is worth every minute.
Here's everything you need to know to cook it right every time.
Before You Start — Always Rinse
Rinse wild rice under cold running water before every method. Removes dust and debris. Takes 30 seconds. Never skip it.
Stovetop — The Standard Method
The most reliable way to cook wild rice. Works for every variety.
Ratio: 1 cup wild rice to 3 cups water or broth
Time: 45-55 minutes
Bring liquid to a boil. Add rinsed wild rice. Reduce heat. Cover and simmer until grains split open and are tender but still slightly chewy. Drain excess liquid. Fluff with a fork and serve.
Pro tip: Use chicken or vegetable broth instead of water. Makes a significant difference in flavor.
Cook Times By Variety
Grade A — Long Grain: 45-55 minutes
Wood Parched: 25-35 minutes
Hand Harvested: 50-60 minutes
Soup Grade: 25-35 minutes
Wild Rice and Brown Rice Blend: 30-35 minutes
Crockpot — Slow Cooker Method
Set it and forget it. Great for soups and casseroles.
Ratio: 1 cup wild rice to 4 cups water or broth
Time: Low 4-5 hours / High 2.5-3 hours
Rinse rice. Add to crockpot with liquid. Cook on low or high until tender. Drain excess liquid. Fluff and serve.
Instant Pot — Pressure Cooker Method
Fastest method. Great when you're short on time.
Ratio: 1 cup wild rice to 1.25 cups water or broth
Time: 25 minutes high pressure plus 10 minutes natural release
Rinse rice. Add to Instant Pot with liquid. Cook on high pressure 25 minutes. Natural release 10 minutes. Manual release remaining pressure. Drain and fluff.
Cast Iron Over Open Fire — Camp Method
The best way to cook wild rice Up North. Nothing else comes close.
Ratio: 1 cup wild rice to 3 cups water or broth
Time: 45-50 minutes
Build a fire and let it burn down to hot coals for steady heat. Place a cast iron pot with a lid over the coals. Bring liquid to a boil. Add rinsed rice. Cover and simmer 45-50 minutes checking occasionally. Add water if needed. Grains should split open and be tender but firm.
Best meal you'll eat on any northern trip.
Jetboil — Backpacking and Camping Method
For when you're deep in the backcountry and weight matters.
Ratio: 1 cup wild rice to 3 cups water
Time: 40-45 minutes
Pre-rinse and pack dry wild rice in a sealed bag before your trip. Bring water to a boil in your Jetboil. Add rice. Reduce to a light simmer if possible. Cook 40-45 minutes. Strain excess water. Let sit a few minutes before eating.
Pro tip: Soup Grade wild rice cooks faster and works better for backpacking. Less cook time means less fuel used.
Water Ratio Quick Reference
- Stovetop — 1 cup rice to 3 cups liquid
- Crockpot — 1 cup rice to 4 cups liquid
- Instant Pot — 1 cup rice to 1.25 cups liquid
- Campfire — 1 cup rice to 3 cups liquid
- Jetboil — 1 cup rice to 3 cups liquid
Do's and Don'ts
Do use broth instead of water
Chicken, vegetable or beef broth adds depth of flavor. Simple upgrade that makes a real difference.
Do check for doneness
Wild rice should be tender but not mushy. Grains split open when done. Taste test before draining.
Do store properly
Dry wild rice in an airtight container in a cool dry place keeps up to two years. Cooked wild rice refrigerates up to one week and freezes up to six months.
Do soak for faster cooking
Soaking wild rice a few hours or overnight reduces cook time by 10-15 minutes.
Don't overcook
Wild rice should have a firm slightly chewy texture. Mushy means overcooked. Watch the time.
Don't skip rinsing
Always rinse before cooking. Every time.
Don't rush it
Patience is the whole game with wild rice. Low and slow wins every time.
Don't discard the cooking liquid
If you cook in broth the remaining liquid makes an excellent base for soups and sauces.
What To Make With It
Wild rice works in almost any dish that calls for rice or grains.
Soups and stews. Grain bowls and salads. Holiday stuffing. Breakfast porridge. Campfire foil packets. Cast iron hash. Stuffed peppers. Casseroles.
It pairs beautifully with wild game, poultry, mushrooms, cranberries, nuts and root vegetables.
Our Wild Rice Varieties
Grade A — Long Grain
Premium Minnesota grown. Stovetop 45-55 minutes. Best for sides, salads and pilafs.
Soup Grade
Smaller broken kernels. Stovetop 25-35 minutes. Best for soups, casseroles and quick meals.
Wood Parched
Traditionally fire roasted. Stovetop 25-35 minutes. Deeper smokier flavor.
Hand Harvested
Gathered by canoe. Stovetop 50-60 minutes. Lighter more delicate flavor.
Wild Rice and Brown Rice Blend
Stovetop 30-35 minutes. Great starting point for first timers.
Canadian Jumbo Organic
Certified organic. Clean Canadian northern waters.
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