Wild Rice

Botanically, it is not a rice, but the seed of an aquatic grass (Zizania aquatica). Its tough black coat (the bran) requires prolonged boiling times (over 40 minutes) to allow water to penetrate. Eventually, the seed bursts ("butterfly effect"), revealing a tender core with a deep scent of black tea, smoke, and undergrowth. In gastronomy, it is sometimes brutally fried in scorching oil to puff it like popcorn, creating a garnish of striking crunch.