Cereal Chem 56:375 - 378.  |  VIEW ARTICLE
Quality Characteristics of Processed Wild Rice.

R. A. Anderson, L. L. Navickis, K. A. Warner, C. Vojnovich, and E. B. Bagley. Copyright 1979 by the American Association of Cereal Chemists, Inc. 

Growing wild rice in paddies using modern farming techniques has increased production of the grain manyfold over the historical recovery of the rice from natural stands in northern lakes and sluggish streams. This has placed some pressure on the wild rice processor to provide processing capacity for handling the increased volumes without imparing quality characteristics of the grain. These characteristics have been evaluated on commercially processed wild rice. Also, engineering research on several aspects of the wild rice process has suggested some alternative procedures for increasing the efficiency of the process. These procedures involve a direct steaming treatment and a microwave treatment, both in conjunction with hot air drying, and steaming and drying the grain in a continuous interrupted flight conveyor. Chemical, physical, and cooking properties and flavor evaluations indicated that wild rice processed by the new methodology was similar to the commercially processed grain.