Pecan rice is a highly aromatic and nutty-flavored rice hybrid developed in the American South. It can be found in both brown and white forms and is used in a variety of dishes. Soaking is necessary before cooking, and it can be more expensive than other rice varieties.
Pecan rice is a rice hybrid developed in the American South. The rice was created to be extremely aromatic, smelling almost like popcorn when cooked, and because it’s typically sold in brown form, retaining its outer bran, it has a rich, nutty flavor that’s truly reminiscent of pecans. Gourmet markets and health food stores both carry pecan rice and can also be ordered directly from specialty companies that carry various aromatic and exotic rice cultivars.
This rice is also sometimes sold as wild pecan rice, although it is not actually derived from wild rice. However, like wild rice, pecan has a very rich, intense, nutty flavor that is markedly different from other rice cultivars. Like other aromatic rice varieties, this rice has been produced by painstakingly crossing various rice cultivars to achieve the desired effect, and as a result, pecan rice can be more expensive than more conventional rice varieties.
In addition to being found in whole form with its bran intact, pecan rice is also sold in hulled form as white rice. White rice retains some of the flavor and aroma of the brown rice variety, although it is much less intense. Pecan White Rice is also less high in fiber and nutrients, much of which is concentrated in the rich bran. Pecan rice may also be sold in rice blends that combine different aromatic or exotic rice cultivars.
This rice can be used like any other variety of rice in an assortment of dishes. Some cooks like to use nut rice in stuffings, risottos, and other rich dishes, though it can also be served stir-fried, in soups, and in many other ways. Because of the strong nutty aroma and flavor, pecan rice doesn’t pair well with all foods, especially more delicately flavored dishes, but it is quite versatile.
To cook pecan rice, cooks must first rinse the grains to remove any field-left debris, then soak them for several hours before cooking. Soaking softens the rice, ensuring it cooks faster while maintaining a chewy texture. After soaking, the rice should be drained and about two cups of water should be added for each cup of rice before bringing the rice to a boil and then turning it down so it doesn’t boil. Depending on how long the rice has been soaking, it will take 20-40 minutes to cook.
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