Also known as the “Caviar of All Grains” and contrary to what many people believe, wild rice is not rice at all, but a grass. Much of it sold in the world today is not even wild but rather cultivated varieties that do not occur naturally. Wild rice is really an annual aquatic seed found mostly in the upper freshwater lakes of Canada, Michigan, Wisconsin, and Minnesota in North America.
Wild rice towers over other grains when it comes to amounts of protein, minerals, B vitamins, folic acid, and carbohydrates. While 1/2 cup cooked wild rice offers 1.5 grams of fiber, it contains 26 mg of magnesium, a healthy balance of B vitamins and only .3 grams of unsaturated fat. Small amounts of calcium and iron are also part of the wild rice picture.
In the case of “puffed” wild rice, the raw, organic wild rice was fried in olive oil at a temperature of 425 degrees F. It is important to do small batches at a time and strain the puffed rice into a colander into another pot and set onto paper towels to drain. Season with salt. In my opinion, the least amount of color you get on the rice the better, though it is difficult because it does fry fast. Maybe lowering the oil might give more control, but also may not “puff” correctly either. Once cooled, the rice was blended to a fine powder and some tapioca maltodextrin( N-Zorbit M) was added to absorb some of the natural oils and produce a finer, fluffier dust. It definitely has some earthy flavor to it.