Wild rice, contrary to the name, is not actually a member of the rice family Oryza Sativa, but rather a distant relative belonging to the genus Zizania aquatica. Native to North America, these grasses grow in small lakes and ponds. Wild rice is challenging to grow and is not suitable for commercial cultivation. Harvesting is done by hand and with non-motorized boats. Workers use beating sticks to release and capture mature grains. As the stalks and roots are extremely delicate and fragile, harvesting must be done gently with the utmost of patience. Once the chaff has been removed from the grain, it is carefully dried and then threshed to remove the outer hull. This difficult and lengthy harvesting process makes wild rice very expensive.

Wild rice has a nutty flavor and unique, chewy texture. It usually requires long cooking times and will remain separate once cooked. However, if you cook it until the outer shell cracks or disintegrates, this will make the rice softer and less separate. The boiling method is very suitable for cooking wild rice.