Relatively little wild rice is still gathered from uncultivated, naturally occurring stands. Today most is grown in artificially flooded paddies, and harvested mechanically after the fields are drained. Cultivated wild rice therefore has more consistently mature, dark seedcoats than the gathered grain. To taste truly wild rice from its native region and savor the differences among small producers, it’s necessary to read labels carefully.
From the book On Food and Cooking (2nd edition) by Harold McGee. © 2004 Harold McGee.
By permission of Scribner, a division of Simon & Schuster, Inc.