3 cups (750 mL) water
1 cup (250 mL) wild rice, rinsed and drained
Neutral-ﬂavoured cooking oil, such as canola, for frying
To taste salt
- Bring the water, rice, and a big pinch of salt to a boil over high heat, and then stir well before covering with a lid. Reduce the heat and simmer for 45 minutes or until most of the rice kernels have opened fully, showing the white inside.
- Line a baking sheet with parchment paper. Drain the cooked rice through a fine mesh sieve and turn out onto the prepared baking sheet. Let the rice dry and cool to room temperature, about 30 minutes.
- In a deep-fryer, heat the oil to 350° F, or pour 5 cm oil into a pot and heat over medium-high heat until the oil reaches 375° F. For shallow frying, work in small batches so as not to crowd the pot and allow oil to come back up to temperature in between batches.
- Fry the rice until it stops bubbling vigorously and is golden brown, 2 to 3 minutes. When each batch is done, use a wire-mesh scoop (known as a spider) or slotted spoon to transfer to a clean paper-towel or parchment-lined baking sheet. While rice is still hot, sprinkle generously with salt. Repeat until all the rice is fried. Let cool completely before storing, loosely covered, at room temperature. Tastes best when used within a few days.