Recently, this past Thanksgiving, I attempted cooking wild rice from a recipe.  Cooked / coated with butter first and then cooked covered with water for a long time - + 50 minutes.  The dish was okay, but I think it should be better.  I remember wild rice dishes from when my mom cooked them and the grains pop like popcorn.

Can anyone shed light on the secret of getting big fluffy wild rice?

starwatcher