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Sweet and Spicy Asian Bloomed Wild Rice

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raw vegan Sweet and Spicy Asian Bloomed Wild Rice

~ raw, vegan, gluten-free, nut-free ~

What in tarnation is bloomed rice? Well, I am glad that you asked. It’s a simple preparation technique in which the rice kernels open up like a beautiful flower, making it more palatable. There are several ways to go about it.

The first way is to place the wild rice in a jar and submerging it in water. You then let it soak for 2-3 days, changing the water twice daily. You’ll know it’s ready when it’s opened up, starts to curl, and is still quite chewy. Depending on how the wild rice is processed impacts its ability to ‘bloom’ properly.

Pressed for time and want to reduce it to about 24 hours? If you own a box dehydrator, such as the Excalibur or Sedona, place the bowl or jar inside, setting the temperature to 115 degrees (F) for 24 hours. Remove the jar from the dehydrator, strain the bloomed rice, and rinse well.

There is another similar method in which I take it one step further by “scoring” the rice.  Click (here) to read more about it. No matter what method you use,  bloomed rice will store in the refrigerator for up to 1-2 weeks in a water-filled jar. Change the filtered water daily to maintain freshness.

But what there’s more!

You can skip the wild rice and use Forbidden Black Rice. It produces a more consistent, soft texture in only 12 hours of soaking while again, the Wild Rice can take up to 3 days and tends to sprout unevenly. Lastly, I know… so many options! You can cook the rice. I still recommend soaking it overnight to help reduce as much phytic acid as possible, plus you have the added bonus of it cooking quicker.

So is Bloomed Rice Raw?

Wild Rice is harvested according to traditional methods practiced by First Nations peoples which involve parching the rice to remove the chaff. At this point, it isn’t raw.  I have read mixed messages about Forbidden Black Rice when it comes to whether or not it is raw. After experimenting with both, I prefer the Forbidden rice because the results were consistently fluffy, takes less time, and it’s a living food product filled with enzymes and life force!  But don’t get me wrong, wild rice also comes with benefits. It is also a nutritional powerhouse boasting high amounts of protein, folate, manganese, zinc, and fiber.   Blessing, amie sue



  1. Bloom or cooked the rice.  Read here on how to bloom it if that is your preference.
  2. Drain the rice well and put it into a large bowl. Add the celery, green onion, carrot, sesame seeds, cilantro, mushrooms, onion powder, and garlic, and stir.
  3. Combine the lemon juice, oils, tamari, miso, and sriracha in a small bowl, and whisk to blend.
  4. Add the lemon oil mixture to the rice mixture and stir again, thoroughly.
  5. Serve immediately or store in the refrigerator in an airtight container for up to four days.


12 thoughts on “Sweet and Spicy Asian Bloomed Wild Rice

  1. Jami says:

    Wow…that looks amazing. I love asian flavors, and all the beautiful colors of this are so tempting!

  2. Annie says:

    How do you do it? You come up with these amazing recipes and photos day after day, and they’re all freakin’ delicious!
    I just made this for dinner tonite. I had the bloomed wild rice, having made it for the first time yesterday. I really wasn’t sure what I was going to do with it, and along came your recipe. this is the 2nd time that your daily recipe has directly related to the food I had in mind to try. Kudos…again. We all loved this, and it was so simple to prepare.

    • amie-sue says:

      Hi Annie,
      Your message made me giggle. :) Maybe you are sending me brain wave signals. haha Regardless of what super power is bringing our ingredients together, I am so glad to hear that you all enjoyed it! Many blessings, amie sue

  3. Annie says:

    I should add, I didn’t have the saracha hot sauce on hand (I’ve actually never tried it) so just used hot sauce. I thought it was great, but I’ll have to pick up the other one of these days and give it a try :-)

    • amie-sue says:

      Annie, great to hear that you ran with a substitution. My husband loves saracha. It has a bit of a punch of heat to it so a little goes a long way. But I encourage you to give it a try. :)

  4. Yvonne says:

    This was an absolute hit at a potluck that we went to. The funny thing is no one realized it as raw and just loved the flavours. We did too. We didn’t have saracha sauce in the fridge so I had to substitute red pepper paste instead. It still was amazing! We will definately add it to our repeats and next time will try it with saracha :)

    • amie-sue says:

      That is awesome to hear Yvonne. It always tickled me when ppl gobble up the raw dishes, never knowing that they were raw. :) Thank you for sharing!

  5. Gina Thomas says:

    Hi Amie-Sue, we loved the sauce flavor! I substituted quinoa for the rice, because the wild rice wasn’t quiet bloomed yet, added diced yellow bell peppers, and substituted Korean chili paste for the sriracha sauce because that’s what I had in hand. Another great flavored recipe!

  6. Michele-Ann says:

    This is just awesome, I made this today, and I didn’t have Miso or tamari, but it turned out great! Thanks for another Winner. God Bless.

    • amie-sue says:

      Great minds think alike Michele-Ann…. I have been blooming rice all week. I have a new recipe that I want to try. :) Happy to hear that you enjoyed the rice this way. Have a wonderful evening, amie sue

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