© Denzil Green
Pecan Rice is a hybrid rice bred from Della rice.
You may hear it referred to as “wild pecan rice”, though that is just a “wild” marketing term; there’s nothing wild about it, and it has no relation to wild rice at all. Nor does it have any relation to pecans.
Pecan Rice is usually sold whole-grain with bran on. This gives it a brown colour, and a nutty flavour. When cooked, it has the aroma of popcorn.
It may also be sold polished with the bran off, in which case the rice will be white and be milder, with a fainter taste and aroma.
Pecan Rice is not the same as recipes called “Pecan Rice” that use regular rice and have you stir pecans in.
Rinse. Soaking in cold water for a few hours before cooking will give a more tender texture and shorter cooking time. Drain. Put rice in a pot. Per 1 cup (11 oz / 300 g) of rice, add 2 cups (500 ml) of water. Bring to a boil, lower to a simmer. Simmer 20 to 40 minutes until tender (time will vary depending on how long you actually did let it soak, and whether you are using the whole or polished version — the polished version cooks faster.)
Aka Popcorn Rice
Cicero, Linda. Toasted pecan rice makes a great potluck dish. St. Louis Today. 23 September 2009.