Scarified wild rice is the result of mechanically scratching the surface of the black bran layer, thereby allowing a more rapid water absorption during the cooking process.
Scarified A, B and C grade wild rice are cooked from 30 minutes for A grades to 15 minutes for C grade. Scarified rice accounts for 81% of the processed whole grain wild rice sales.
The harvest in central Minnesota for 2011 is finished. This year's harvest was described in interviews as fair to poor due to higher water levels in particular during the spring, when the wild rice germinates. The harvested rice converted better than last year, and yields of 48% were reported. Please email us for more information.