To cook the rice: In a saucepan bring 4-6 cups of water to a boil, add ½ teaspoon of salt and 1 cup of wild rice. Cover with a lid and reduce to a simmer, lower the heat to the lowest setting possible and cook for 30 minutes. The rice is done when some of the grains will burst, you want it to be tender but not overly tender so I always check by fishing out a couple of grains and tasting them. Drain in a colander, and place in a bowl to cool.