Wild rice

Definition and stakes

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. ”
Source: Gutenberg

Edward Palmer,  Early Days in North Queensland

“ Wild rice (Oryza sativa) , grows in swampy places throughout the Gulf country; the grain is well-defined, but small; all stock are fond of it, when green; it grows to a height of three or four feet. The rice of commerce is the produce of cultivated varieties of this grass. [Pg 240]
Edible shrubs are extremely plentiful, and are of great value when grass becomes too dry to be nutritive. A peculiar feature in the vegetation of the western plains is the “roley-poley,” which is called in America the “tumble weed.”
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Source: Gutenberg

Portrait of Henry Yule Henry Yule,  Hobson-Jobson — R (1903)

“ RICE, s. The well-known cereal, Oryza sativa, L. There is a strong temptation to derive the Greek ὀρύζα, which is the source of our word through It. riso, Fr. riz, etc., from the Tamil ariśi, 'rice deprived of husk,' ascribed to a root ari, 'to separate.' It is quite possible that Southern India was the original seat of rice cultivation. Roxburgh (Flora Indica, ii. 200) says that a wild rice, known as Newaree [Skt. nīvāra, Tel. nivvāri] by the Telinga people, grows abundantly about the lakes in the Northern Circars, and he considers this to be the original plant. ”
Source: Wikisource

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