Below is a list of all known varieties for Wild Rice. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Canadian Wild Rice | Wild rice harvested or cultivated in the lakes and paddies of Canada. |
| Cultivated Wild Rice (Long Grade) | Wild rice sorted for the longest kernels, commanding a higher price. |
| Cultivated Wild Rice (Select Grade) | Top-tier cultivated wild rice, sorted for the largest, most visually appealing kernels. |
| Giant Wild Rice | Wild rice variety with notably larger, more robust kernels. |
| Giant Wild Rice (Broken) | Broken kernels of the largest wild rice variety, used for thickening soups. |
| Hand-Harvested Wild Rice | Wild rice collected by hand (canoe/airboat), characterized by slightly uneven size and premium quality. |
| Paddy-Grown Wild Rice | Wild rice grown in managed fields (paddies), resulting in a more uniform size and color. |
| Puffed Wild Rice | Wild rice kernels that have been heated and expanded, used for granola, snacks, or light textural elements in salads. |
| Puffed Wild Rice (Toasted) | Wild rice that has been puffed and lightly toasted, used as a crunchy topping. |
| Quick-Cooking Wild Rice (Cracked) | Wild rice kernels cracked and parboiled to reduce cook time significantly. |
| Wild Rice (Brown) | A marketing term for wild rice that has not been cured or darkened as heavily. |
| Wild Rice (Brown, Organic) | Organic certified wild rice that has a brownish hue. |
| Wild Rice (Cracked) | Wild rice kernels that have been cracked to promote faster cooking and soften the texture. |
| Wild Rice (Cracked, Parboiled) | Cracked wild rice that has also been parboiled for the quickest cooking time. |
| Wild Rice (Grade A) | Highest quality wild rice, based on color, length, and purity. |
| Wild Rice (Heirloom Strain) | Rare, traditional cultivars of wild rice known for unique flavor profiles. |
| Wild Rice (Paddy) | Wild rice that is still in the protective husk (Paddy Rice stage). |
| Wild Rice (Parboiled, Flaked) | Wild rice that is parboiled and then flaked for instant cereal. |
| Wild Rice (Puffed, Salted) | Puffed wild rice seasoned with salt, used as a snack or topping. |
| Wild Rice (Quick Cook) | Wild rice that has been partially cooked or cracked to reduce the 45-60 minute cooking time to about 15-20 minutes. |
| Wild Rice (Quick Soak) | Wild rice processed to require only soaking, not boiling, to cook. |
| Wild Rice Blend | A mixture of wild rice and white or brown rice for cost and texture variety. |
| Wild Rice Groats (Non-Puffed) | Raw wild rice kernels without the outer husk, used for specific textural dishes. |
| Zizania palustris | The scientific name for Northern Wild Rice, often used for labeling. |