Place the rice and water or broth in a saucepan with a lid. If the broth is salty enough, you don’t need to add additional salt. If you are using water or less sodium broth, you may want to add some salt to the liquid.
Bring to a simmer over medium-high heat, then cover the pot, lower the heat, and simmer for 40 to 50 minutes.
Start testing the grains at 35 minutes, and keep checking every 5 minutes if the grains aren’t tender and flavorful. If you have soaked your rice first, start checking to see if it’s done at 25 minutes. When the rice is tender and some of the grains have burst open, it’s done.
Drain the rice in a fine mesh strainer and serve as desired. If you want to cool the rice for use in a salad or similar preparation, spread it out on a rimmed baking sheet to cool after the rice is drained. You can also drain the rice and rinse it under cool water to cool it down.
Notes
Store uncooked wild rice in an airtight container in a cool, dark place. It should last for 2 to 3 years, as long as moisture doesn’t get in.
After cooking, wild rice can be stored in the refrigerator for up to 6 days in a tightly sealed container.
Cooked wild rice can also be frozen for up to 6 months. Make extra sure that you're storing it in an airtight container without excess air; try using a freezer-proof zipper top bag with any air pressed out. Make sure to label it for easy identification.