Wild Rice

Wild Rice is valued for its long, slender grains, deep brown-black color, and firm, chewy texture that sets it apart from traditional white and brown rices. Unlike short- or medium-grain varieties, wild rice grains remain narrow and elongated after cooking, with a naturally nutty aroma and earthy flavor. Its structure allows it to stay distinct and springy, even after extended simmering.

Wild rice is especially well suited for pilafs, grain salads, soups, and stuffing, where its texture adds contrast and visual interest. It pairs naturally with mushrooms, poultry, root vegetables, and broths, and works equally well as a side dish or as a base for composed bowls. Because it does not release much starch, it does not become creamy like Arborio or clump like sticky rice, making it ideal for recipes that call for clearly separated grains.

To cook wild rice properly, it should be simmered gently in plenty of salted water or broth, typically using about 1 part rice to 3 parts liquid. Cooking time is longer than most rices, usually 40–50 minutes, until the grains split slightly and become tender while retaining their chew. Sivaris sources this rice from the protected Albufera Natural Reserve near Valencia, where careful cultivation and milling preserve the grain’s natural character and performance in the kitchen.