From America's Test Kitchen Season 4: Maple-Glazed Pork Roast
Sometimes wild rice turns out undercooked and difficult to chew, other times the rice is overcooked and gluey. We wanted to figure out how to turn out properly cooked wild rice every time. Through trial and error, we learned to simmer the rice slowly in plenty of liquid, making sure to stop the cooking process at just the right moment by checking it for doneness every couple of minutes past the 35-minute mark. For a simmering liquid, we used chicken broth—its mild yet rich profile tempered the rice’s muddy flavor to a pleasant earthiness and affirmed its subdued nuttiness. To further tame the strong flavor of the wild rice, we added some white rice to the mixture, then added onions, carrots, dried cranberries, and toasted pecans for a winning pilaf.
Serves 6 to 8
Wild rice goes quickly from tough to pasty, so begin testing the rice at the 35-minute mark and drain the rice as soon as it is tender.