I love wild rice. It has such wonderful nutty flavor. I made this in my rice cooker and it came out perfect. The rice cooker cook book suggested 6 cups of liquid, but I only added 5 and I like the texture with less.
Put the rice, chicken broth, coconut oil and Spike into the rice cooker. Give it a good stir.
Turn on the rice cooker and let it cook the rice. I used coconut oil to prevent the rice from bubbling over. It works very well and I like that coconut oil doesn't go rancid like other oils when heated on a high temperature.
When the rice is finished, lift the lid and fluff it up. Put the lid back on and let it sit for another 5-10 minutes before serving. This goes really good with a little Romano cheese on top.