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Help! Wild rice cooked in cider?

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I have a recipe to cook wild rice in "apple cider." All I could find at our nearest store was sparkling apple cider. Will this do, or will the carbonation do something that will make the rice not cook properly? Is it worth a last minute trip to another store to find another apple cider??

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  1. I'll just toss this out while you're waiting for others. Why not pour it into a wide bowl and let it get flat?

    1. What recipe are you following? I use this one:
      http://www.closetcooking.com/2008/11/...

      Does your recipe only call for cider as the liquid or are there other liquids like stock (that's the case in the recipe I've followed).

      Cider and sparkling apple cider have different thicknesses. I'm not concerned about the carbonation but about the amount of liquid called for in your recipe and if its the only liquid. Wild rice cooks longer than white and you're ultimately looking to flavor that wild rice with apple cider.

      3 Replies
      1. re: HillJ

        I agree - sparkling cider has a much more diluted flavor (even more dilute than apple juice) as compared to the thicker, unfiltered cider.

        1. re: HillJ

          True comment about the difference in viscosity between cider and sparkling apple cider, but I don't know how much of an impact that will have. Wild rice doesn't cook like regular rice in that it doesn't really absorb the liquid and expand the way a grain of rice does.

          Even when I precisely follow a recipe for wild rice -- either a fancy recipe or simply the preparation steps on the box of wild rice -- I routinely have some liquid left in the bottom of the pan. I deal with this by lifting the cooked wild rice with a slotted spoon.

          Perhaps the OP can deal with this by using more sparkling cider than called for and thickening it so it clings as a sauce.

          1. re: Indy 67

            That's why I asked the OP if the cider was the only liquid in this version being followed. In the recipe I use, chicken stock and cider (along with other flavor adds) are used.

            But the cider is being used to infuse flavor and I'm not at all confident a sub of sparkling apple cider will offer any.

        2. Pour some of your cider -- a bit more than the recipe calls for -- into a saucepan and simmer it. Let it cool. I'm guessing that will wring the carbonation out of the product.

          1 Reply
          1. re: Indy 67

            I wouldn't concern myself with the bubbles at all but if you really want to rid the bottle of bubbles just open it and let it go flat. If the OP decides to cook the rice in the sparkling cider, the heat will be all that's necessary to remove the carbonation.