Advertisement
Cooking Red Rice and Wild Rice
- Difficulty
Easy
By Sri Owen
Published 1993
Ingredients
- red rice
- wild rice
- water
Method
These have unusually hard grains, and require much longer cooking and more water. Wild rice (which, let me repeat, is not truly rice – it belongs to a different species) is softer if soaked overnight before cooking, but this does not shorten the cooking time. These rices should be cooked by the absorption method, with
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe