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1
Place the rice, water, and half of the salt in a small saucepan and bring to a boil over high heat.
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2
Reduce the heat to low, cover, and simmer until the rice is tender, about 45 minutes.
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3
Drain off any remaining water.
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4
Cool to room temperature.
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5
[The wild rice may be prepared ahead of time and refrigerated overnight if desired.]
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6
While the rice is cooking, beat the eggs until frothy in a large mixing bowl with an electric mixer.
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7
Beat in the milk, flour, and the remaining half of the salt.
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8
The batter will be slightly lumpy.
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9
[The batter may be refrigerated overnight, if desired.]
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10
Preheat the oven to 450F (230C).
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11
Stir the rice into the batter.
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12
Place the butter or margarine in a 9 x 13-inch glass casserole (for each basic recipe for ten) and place the casserole in the oven until the butter is melted.
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13
Remove from the oven and stir in the bouillon cube and the Worcestershire sauce until dissolved.
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14
Return the casserole to the oven and leave until sizzling.
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15
Pour the wild-rice batter into the casserole and bake in the center of the oven for 20 to 25 minutes or until puffed and golden.
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16
Cut into squares and serve immediately.
