| 1 | Place the rice, water, and half of the salt in a small saucepan and bring to a boil over high heat. |
| 2 | Reduce the heat to low, cover, and simmer until the rice is tender, about 45 minutes. |
| 3 | Drain off any remaining water. |
| 4 | Cool to room temperature. |
| 5 | [the wild rice may be prepared ahead of time and refrigerated overnight if desired.] While the rice is cooking, beat the eggs until frothy in a large mixing bowl with an electric mixer. |
| 6 | Beat in the milk, flour, and the remaining half of the salt. |
| 7 | The batter will be slightly lumpy. |
| 8 | [the batter may be refrigerated overnight, if desired.] Preheat the oven to 450°F. |
| 9 | Stir the rice into the batter. |
| 10 | 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. |
| 11 | Remove from the oven and stir in the bouillon cube and the worcestershire sauce until dissolved. |
| 12 | Return the casserole to the oven and leave until sizzling. |
| 13 | 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. |
| 14 | Cut into squares and serve immediately |
