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Wild Rice

True wild rice (not a blend)

Quick Answer

Wild Rice: stovetop for 45–55 min (Boil → low simmer, lid on).

Cooking Methods

↕ Slide the temperature to see how cook times change

Boil → low simmer, lid on45–55 min
✎ 1:3 water ratio. Done when kernels split and curl.

your temp
375°F
cook time
~55min
Low & slow 350°375° Hot & fast
✎ Covered dish. Use boiling water or broth.

Check the label before you buy: true wild rice is long, glossy, and nearly black, while a "wild rice blend" is mostly brown rice with some wild mixed in and cooks on a different schedule. Cultivated paddy rice (most grocery store bags) needs the full 45–55 minutes, but hand-harvested lake rice from Minnesota or Canada is parched differently and can finish 10–15 minutes sooner, so start testing early. Rinse it before cooking and store cooked wild rice 4–5 days in the fridge; it also freezes clean for 3 months, so I always cook a double batch for soups.

Wild rice isn't actually rice. It's the seed of an aquatic grass, which is why it takes 45–55 minutes on the stovetop instead of the 18 you'd expect from white rice. Ignore the clock and watch the kernels instead: wild rice is done when the dark hulls split open and curl back to show the pale, tender inside. Every method and time is below, including an Instant Pot route that cuts the wait roughly in half.

Frequently Asked Questions

What are the best tips for cooking wild rice?
Not actually rice. It's an aquatic grass. Done when kernels split open and curl. Nutty and chewy. Drains like pasta.
How do you stovetop wild rice?
Stovetop at 45–55 min. 1:3 water ratio. Done when kernels split and curl.
How do you stovetop (pasta method) wild rice?
Stovetop (pasta method) at 40–50 min. Boil in lots of water like pasta. Drain when done.
How do you instant pot wild rice?
Instant Pot at 25 min + 10 min release. 1:2 water ratio. Natural release.
How do you oven wild rice?
Oven at 65–55 min. Covered dish. Use boiling water or broth.