⑴ 野生稻米怎么做好吃
不管是新米还是陈米，都能蒸出香气益人，粒粒晶莹的米饭，这里有四大秘籍噢！只要您记住这四大秘籍，一定也会蒸出香甜可口的米饭。
首先，我们用一个容器量出米的量。接下来第一大秘籍——洗米：洗米一定不要超过3次，如果超过3次后，米里的营养就会大量流失，这样蒸出来的米饭香味也会减少。记住洗米不要超过3次。
第二大秘籍——泡米：先把米在冷水里浸泡1个小时。这样可以让米粒充分的吸收水分。这样蒸出来米饭会粒粒饱满。
第三大秘籍——米和水的比例：蒸米饭时，米和水的比例应该是1：1.2。有一个特别简单的方法来测量水的量，用食指放入米水里，只要水超出米有食指的第一个关节就可以。
第四大秘籍——增香：如果您家里的米已经是陈米，没关系，陈米也可以蒸出新米的味道。就是在经过前三道工序后，我们在锅里加入少量的精盐或花生油，记住花生油必须烧熟的，而且是晾凉的。只要在锅里加入少许就可以。现在，可以插上电，开始蒸。蒸好了，粒粒晶莹剔透饱满，米香四益。
加醋蒸米饭法：
煮熟的米饭不宜久放，尤其夏季，米饭很容易变馊。若在蒸米饭时，按1.5公斤米加2-3毫升醋的比例放些食醋，可使米饭易于存放和防馊，而且蒸出来的米饭并无酸味，相反饭香更浓。
说了这么多也不如大家尝试一下，吃过了就知道，推荐“十田十美”品牌五常大米，良心大米，大家可以尝尝看。
⑵ 苏比利尔冰湖野米的野米基本煮法
(1) 苏比利尔野米比白米需要更多的水。一般的比例为1 (野米）：3（水）。
(2) 煮苏比利尔野米比白米需要更多的时间。一般40 — 60 分钟。
(3) 煮苏比利尔野米时，不一定要把水全部煮干，多余的水可倒掉。
(4) 煮苏比利尔野米时，也不要时间过长，否则苏比利尔野米会失去其特有的标志性形状及独特的醇香味道。
热，温, 冷的苏比利尔野米都好吃。
苏比利尔野米基本煮法（做三杯煮好的野米)
1 杯未煮的野米
3 杯液体（水，清汤，牛肉鸡肉清汤，肉块汤，葡萄酒或这些的混合物）
1/2 茶勺的盐
炉罩做法：
把所有的东西倒入重水锅，加热煮开。调到小火，盖上盖子。煨上30分。检查野米是否煮好。一直煨到野米发软为止。每5分钟重复检查一次。野米通常40至60分钟煮软，但个别时，由于颜色，大小，及湿度成分，所需时间有所不同。
微波炉做法：
把野米，盐及水倒入微波炉煮饭煲中。盖上盖子，以免水分过分蒸发。用强温转上5分钟，调到中温再转上30至40分。
检测苏比利尔野米是否煮好：
煮野米的时间在所需的范围内尽量少，从而达到吸引人的软的食品。 煮好的野米应膨胀并从旁边裂口。 如果野米像爆米花一样背面裂开，这说明野米煮的时间太长。由于苏比利尔野米是全天然的，在煮它的时候经常发生少许不均匀状态。个别的野米在大多数的野米变软之前，会全部爆开或卷曲。勺出几粒，品尝是否软了。 在你做过野米几次之后，你就能从观察它们的外表来辨别是否煮好。
通常用1 : 3的苏比利尔野米和水的比例煮野米，不会产生需倒掉的多余的水。野米和普通的大米不一样，千万不要把多于的水分煮干。但如果按这个比例，仍有多余的水分，试着用1 : 2.5的比例。
凉却苏比利尔野米：
一旦野米煮好， 如果再继续把它放在盖上盖的锅子里，即使离开炉子，也会造成煮过头。 如果野米不是马上要用，打开盖子，这样也会让它快速凉却
存放煮好的苏比利尔野米:
一次可住很多的野米，存放着以后用。短期使用（两星期内），可用一个有盖子的容器，把它保存在冰箱即可。长期使用，放入冰格中保存(6个月)
存放未煮的苏比利尔野米:
用密封的容器，放在凉爽，黑暗，干燥的地方。 这样通常可储存几年。
Live On the Wild Side
What is Wild Rice
Wild rice is a Native American grass that bears a grain used for food. It is a tall plant that grows naturally in water in the Western Great Lakes area. The Native Americans of the area have used it as a staple food for many centuries and today it is still gathered in the traditional way, by hand, and marketed for consumption as a luxury food.
Wild rice is a nutritional grain that serves as a substitute for potatoes or rice, and is used in a wide variety of foods such as dressings, casseroles, soups, salads, and desserts. In recent years, wild rice has been used in breakfast cereals, and mixes for pancakes, muffins, and cookies. Wild rice from natural stands is popular among health-food enthusiasts.
This grain has a high protein and carbohydrate content, and is very low in fat (Table 1). The nutritional quality of wild rice appears to equal or surpass that of other cereals. Lysine and methionine comprise a higher percentage of the amino acids in the protein than in most other cereals. The SLTM value (sum of lysine, threonine, and methionine contents) often serve as a measure of the nutritional quality of cereals, and is a little higher for wild rice than for oat groats, which is one of the better cereals for humans. Amino acid composition of processed and unprocessed wild rice is similar, which indicates little rection in nutritional quality ring processing. Wild rice contains less than one percent fat, of w which linolenic and linoleic acids together comprise a larger proportion of the fatty acids (68%) than in wheat, rice, or oats. Although these two fatty acids are easily oxidized and make wild rice prone to develop rancid odors, the high levels of linolenic acid make the fat in wild rice highly nutritious.
Mineral content of wild rice, which is high in potassium and phosphorus, compares favorably with wheat (Table 1), oats, and corn. Processed wild rice contains no vitamin A, but serves as an excellent source of the B vitamins: thiamine, riboflavin, and niacin.
Table 1. Nutritional composition of wild rice, cultivated brown rice, and wheat. Nutritional Component Wild Rice Cultivated Brown Rice Wheat Protein 13.8 (12.8–14.8) 8.1 14.3 Ash (%) 1.7 (1.4–1.9) 1.4 2.0 Fat (%) 0.6 (0.5–0.8) 1.9 1.8 Fiber (%) 1.2 (1.0–1.7) 1.0 2.9 Carbohydrate (%) (72.5–75.3) 77.4 71.7 Ether Extract (%) 0.5 (0.3–1.0) 2.1 1.9 Phosphorus (%) 0.28 0.22 0.41 Potassium (%) 0.30 0.22 0.58 Magnesium (%) 0.11 0.12 0.18 Calcium (ppm) 20 32 46 Iron (ppm) 17 10–17 60 Manganese (ppm) 14 30–39 55 Zinc (ppm) 5 24 -- Copper (ppm) 13 4–7 8 1Numbers in parentheses indicate ranges in values.
Source: Handbook of Cereal Science and Technology, Chp. 10, Oelke andBoedicker, 1991; and Wild Rice: Nutritional Review, R.A. Anderson, 1976
