Huron H. Smith, Ethnobotany of the Ojibwe Indians
“ Wild rice swells more than cultivated rice in cooking. It [405] is often moistened with six times its bulk in water. The kernels are about six times as long as thick and in cooking the ends curl backward to meet in the center, thus differing from Oryza sativa, the white man’s rice. The proper way to cook it Indian fashion is with deer broth and season with maple sugar. Wild rice cooked with wild fowl takes away the muddy or wild taste and is highly prized by those whites who know its qualities. ”
