Parboiled white rice and roasted wild rice
- Combine 250 ml (1 cup) Canoe white ‘n wild rice, 500 ml (2 cups) water, 15 ml (1tbsp) cooking oil or margarine in heavy 1.5 L (1-1/2 qt) saucepan.
- Bring to boil.
- Cover tightly and simmer for 20 minutes, until water has been absorbed.
- Remove from heat and let stand covered for 5 minutes. Yields 750 ml- 1 L (3-4 cups) of cooked Canoe white ‘n wild rice.