Bring water or stock to a boil in a 2-quart pan. If using vegetable stock, only use 1/2 cup stock and the rest water as it is often very thick. Add butter, salt, and rice. Bring to boil again, cover, lower heat, and simmer 60 minutes or more.
Check to make sure all the liquid has been absorbed by tipping pan to the side. Continue simmering until no liquid is left.
Difficulty: ................. intermediate
Preparation: ............ about 90 minutes
Servings: ................. 8
2 cups water or stock
1 tablespoon butter
teaspoon sea salt
1 cup wild rice (black grains, 1/2 inch long)
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