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Learning How to Cook Wild Rice is easy with this simple stovetop method! This wild rice recipe uses a blend of wild rice and other grains, simmered in chicken stock with a little butter for a nutty flavor and tender, chewy texture. It’s an easy side dish that also tastes great in soups and salads.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“This was a great base for cooking wild rice. I find it mixed well with the juices from my baked chicken. Now I can finally start making wild rice on the regular :)” – Sonja
“Perfect instructions” – Donna
Why I Love This Wild Rice Blend
Wild rice has a little more chew and a nuttier flavor than regular white rice, which makes it a nice change from the usual side dishes. I especially like how versatile it is. You can keep it simple with butter and seasonings, serve it alongside chicken, or add it to a soup or salad when you want something heartier.
The blend is what gives this recipe its mix of colors and textures. It’s a simple way to make a side dish that feels a little different without adding a bunch of ingredients.
🩷 Kelsey
Table of Contents
What Is Wild Rice?
Despite its name, wild rice isn’t actually rice. It’s the seed of an aquatic grass that grows in shallow lakes and waterways, especially around the Great Lakes. It has a darker color, a slightly nutty flavor, and a chewier texture than regular white rice.
This recipe uses a wild rice blend, which combines wild rice with other rice varieties. That’s what gives it the pretty mix of colors and textures. The cooking method below is for a blend, not 100% wild rice, which usually needs more liquid and a different cooking time.
Ingredients You’ll Need
- Wild rice blend: Choose a package that combines wild rice with other rice varieties, rather than 100% wild rice. Blends can differ, so check the package instructions.
- Chicken stock or water: Chicken stock adds savory flavor as the grains cook. Water works if you prefer a more neutral taste.
- Butter: Optional, but a little butter adds richness to the cooked rice.
The exact amounts are in the recipe card below.
Ingredient Additions and Substitutions
- Vegetable stock: Use it instead of chicken stock if you want a vegetarian side dish.
- Olive oil: Substitute it for the optional butter if you’d rather not use dairy.
- Salt and pepper: Season to taste after cooking, especially if you used water or unsalted stock.
- Fresh herbs or Parmesan: Add parsley, chives, or a little Parmesan cheese just before serving for extra flavor.
How to Cook Wild Rice
- Rinse the rice. Place the wild rice blend in a fine-mesh strainer and rinse under cold water for 1 to 2 minutes. Drain completely.
- Bring it to a boil. Add the rice, chicken stock or water, and optional butter to a pot with a tight-fitting lid. Bring to a boil.
- Cover and simmer. Reduce the heat to low, cover, and let the rice cook at a gentle simmer for 45 minutes. Keep the lid on so the liquid doesn’t evaporate too quickly.
- Let it rest and fluff. Remove from the heat and leave the lid on for another 10 minutes. Fluff with a fork and serve. The rice should be tender with a pleasant chew, not hard in the center.
Recipe Tips
- Use a wild rice blend for this cooking method. Pure wild rice cooks differently, so follow the package directions if that’s what you bought.
- Keep the pot at a low simmer. Boiling too vigorously can use up the liquid before the grains are tender.
- If the rice is still firm after cooking, add 1 to 2 tablespoons of stock or water and cook a little longer, checking for tenderness.
- If there’s extra liquid when the rice is tender, uncover the pot and let the excess moisture cook off briefly.
- You can make this in a rice cooker using the same rice-to-liquid ratio. The brown rice setting is a good place to start if your cooker has one, but check your model’s directions.
- If you need the nutrition information, one serving in the original recipe is approximately ½ cup of cooked rice.
Make Ahead and Storage
Make ahead: Cook the rice ahead of time if you plan to use it in a soup or salad. Cool it promptly, then refrigerate until needed.
Storing: Transfer the rice to a shallow, covered container and refrigerate promptly, within 2 hours of cooking. Keep it refrigerated for up to 3 to 4 days.
Freezing: Let the rice cool quickly, portion into airtight freezer bags or containers, and freeze for up to 3 months for best quality.
Reheating: Warm the rice with a splash of water or stock in a covered saucepan or microwave-safe dish until thoroughly heated to 165°F. You can thaw frozen rice in the refrigerator first.
Ways to Serve Wild Rice
As a side dish, this rice goes well with Pan Fried Chicken with Cream Sauce or a simple baked chicken dinner. Add Oven Roasted Vegetables, and you’ve got an easy meal. If you’re planning a Sunday dinner, Dutch Apple Pie makes a great dessert. You can find even more ideas in 35+ Easy Family Dinner Ideas.
Wild rice blend also works in a hearty salad with spinach, vegetables, beans, and an oil-based dressing. You can stir already-cooked rice into soup near the end of cooking, or try our Chicken and Wild Rice Soup and follow that recipe’s instructions for the rice it uses.
More Rice Recipes
If you make this wild rice recipe, I’d love to hear how you served it! Leave a comment and a star rating below. 💛
Wild Rice
Ingredients
- 1 cup wild rice blend
- 1 3/4 cup chicken stock, or water
- 1 tablespoon butter, optional
Instructions
- Add the rice blend to a fine-mesh strainer. Rinse under cold running water for 1 to 2 minutes and drain completely.
- Add the rinsed rice, stock or water, and optional butter to a pot with a lid.
- Bring to a boil. Reduce the heat to a low simmer, cover, and cook for 45 minutes.
- Remove from the heat and leave the lid on for 10 minutes to allow the rice to steam. Fluff with a fork and serve.
Equipment
- pot with lid
- fine mesh strainer
Notes
- This recipe was made with a wild rice blend, not 100% wild rice. Different blends may require different cooking times or liquid amounts.
- If the rice isn’t tender when the cooking time is up, add 1 to 2 tablespoons of liquid and cook a little longer.
- If the rice is done but there’s extra liquid, uncover the pot and cook off the excess briefly.
- For a rice cooker, use the same liquid ratio and the brown rice setting if available, following your cooker’s instructions.
- Refrigerate cooked rice promptly and use within 3 to 4 days, or freeze for up to 3 months for best quality.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This was a great base for cooking wild rice. I find it mixed well with the juices from my baked chicken. Now I can finally start making wild rice on the regular 🙂
Perfect instructions
For the wild rice recipe, in order to use the nutrition guide how much is one serving?
The serving size is 1/2 cup of cooked rice.