Tuesday, May 8, 2012
Perfect Wild Rice
Do you ever struggle with cooking wild rice? I do. Especially the brand I get at Costco. Every time I make it, it either turns out too soggy or half-way cooked. What's the deal?? This is very frustrating, especially for an Asian! My sister has also experienced the same problem, and the same frustration. After years (literally years) of experimenting, she came up with the PERFECT wild rice! I made it last night, and it really does turn out beautifully. Here's your wild rice solution so give it a go, and try the stuffed zucchini boats I'm posting next!
1 1/2 c. wild rice blend
3 c. boiling water
2 T. butter
1 T. chicken base or 1/2 t. salt
1. Preheat oven to 375 degrees.
2. Combine all ingredients. Give it a little stir to melt butter and incorporate chicken base.
3. Cover tight (this is important!) with aluminum foil. Bake for 75 minutes.
**Do NOT take off the foil to check or open the oven to check. Just trust me**