Thank you everyone. The fact that wild rice has a very nice flavor and Arborio does not, made me determined to find a way to make wild rice risotto. Unfortunately I was not successful finding a recipe by Googling. The so-called wild rice risotto recipes I found all use Arborio rice with wild rice. As I mentioned, wild rice cooks very loose with no starch for the creamy risotto texture. No. I did not stand next to the stove and stir for 24 hours to get the wild rice creamy. After trying a few ways, this was what worked, a totally painless way. The wild rice was cooked in a pressure cooker with Pork, beef and chicken stock because I didn�t want the wild rice to taste like chicken , pork or beef. You can get the wild rice to any degree of firmness the way you prefer (Al dente) in a pressure cooker. Put a good part of the cooked wild rice in your bread machine, add some more stock and use the knead cycle to stir the wild rice. It took my machine three knead cycles to get the wild rice creamy like risotto, but there was no work on my part. Depending on if you like a more or less soupy runny risotto, add back some un-stirred wild rice and cook with other ingredients and seasoning to get your finished risotto. Teresa, I decided to have okra because I was not sure if this method would work, perhaps I would need the gooey viscous okra juice to help out, but as it turn out, the risotto was good enough. BTW, I think farmed wild rice will not work because it is much firmer then real free range wild rice. dcarch

Am I the only one who always cooks brown rice with chicken stock? If IÂm in a hurry  I throw it into the rice cooker  perfect every time. Otherwise, I use this recipe: Brown Rice Pilaf 55 min : 5 min prep SERVES 4 1 tablespoon olive oil 1 tbl butter 1 small yellow onion, chopped 3 garlic cloves, minced 1 cup long grain brown rice (not instant) 1/2 cup Vermicelli (check Mexican isle - El Guapo Pasta) 2 1/2 cups fat-free low-sodium chicken broth or vegetable broth salt & pepper, to taste 1. Heat oil & butter over medium-high heat. Add onion and cook, stirring, until onion is golden, about 5 minutes. 2. Add garlic, rice, and spaghetti and sauté for 1 minute. 3. Add broth, and season with salt and pepper to taste; bring to a boil. Cover and reduce heat to low. 4. Simmer until rice is tender and most of the liquid is absorbed, about 45 minutes. Fluff with fork.

Soaking rice is a trick I learned back in the day when I led backpacking trips for a living. You'd put the brown rice in to soak in one of your nalgene containers at lunch, and then it would be ready to fast cook for dinner at the end of the trail. It's really a technique for brown rice, which is much longer cooking than white rice, it's not necessary for white rice. Anyway, the soaking cuts the time down but yes, you have to remember to soak it which I hardly ever do. The nice thing is, if you remember it doesn't require watching or anything in between. It worked really well for this short grain brown rice. Steaming is definately the way to go, but I mostly burn rice when I steam, I just don't have the cooking knack that most do on this site. A lot of it is due to me not having a nice heavy bottomed pot and also my electric stove is complete carp and I often get distracted by some other task when I'm cooking. Sometimes all the rice gods come together for me though! I think starchiness is part of the appeal of the short grain brown rice for most people. I'm glad I'm almost out of it now, I am definately a long grain brown rice gal. But this turned out very creamy with the feta cheese, which is fab. with asparagus. Even Alton said use long grain rice for rice pudding, on the video I was watching over the weekend. I can't wait to make room for some basmati rice in my cupboard and try Alton's recipe, with milk, cream and coconut milk! Here is a link that might be useful: Indian style rice pudding

Thanks for the link, wayne. And nc -- that makes sense, that the inorganic would be on the outside, the organic arsenic on the inside (mostly). We used to always rinse rice -- can easily go back to that. We've been eating Lundberg OG too. When this story first came out I thought -- just buy from CA and be done with it. The new Consumer Reports "point" system is what threw me. Maybe they're just out to sell some memberships using fear? Thanks for the info, all.