Domesticated Wild Rice

Appears in
On Food and Cooking

By Harold McGee

Published 2004

  • About
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.