"Wayne Boatwright" > ha scritto nel messaggio
...
> On Sat 23 Jul 2005 11:00:51p, Pandora wrote in rec.food.cooking:
>
>>
>> "Wayne Boatwright" wrote:
>>> This site has a good picture of raw wild rice. Before cooking the
>>> grains are closed and totally dark in color. After cooking, the grain
>>> opens and you will see the light interior contrasting with the dark
>>> exterior. http://tinyurl.com/9e24v
>>
>> Ohhhhh! It's unbelivable! It is all black! I thought wild rice was black
>> and white!
>> The grains open!!!!! It is magic!
>> In nothern Italy they cultivate riso "Venere". It is black like wild
>> rice, but it has bigger grains. Very good to make risotti and flans. But
>> it is very expensive.
>>
>> Cheers
>> Pandora
>
> Pandodra, if it hasn't already been said, wild rice is not a grain like
> regular rice. It is the seed of a grass, and that is why it opens as it
> cooks.

But also normal rice is a grass cultivated in shallow water! Or I'm wrong?

The grasses grow in shallow water. Before it was grown
> commercially, the traditional way of harvesting it was by canoe or small
> boat. The grasses were beaten and the rice would fall off into the boat.
> American Indians were probably the very first to harvest it.

I've red that wild rice grows in Canada! And indians discovered it.
Cheers
Pandora