Wild rice is not rice, it's a grain that looks like rice. I'm not sure a rice recipe is the best choice, although the ones I've seen are for sake, which is one heckuva process.
Doh! You're right - I'm having brain issues this week.
I actually have some koji kin for making sake, been avoiding it. Saying you're making sake is like saying you're making wine - that's a small tip of a very large iceberg and I'm not ready to start down that road. Some day.
@JustJoe , this seems to be the basic grain/cereal wine recipe that the others are based on. It can be used for barley, wheat, rice, millet, corn, wild rice, amaranth, oats, etc. Some grains/cereals need they're own special prep work:
cereal/grain 3 lbs
sugar 2 3/4 lbs
tannin 1/2 tsp
acid blend 2 tsp
pectic enzyme 1 tsp
nutrient
yeast
water 1 gallon
Raisins/concentrate can replace up to 2/3 of the grain, adjusting sugar accordingly.
Most of the grains/cereals ideally are not those used in the kitchen - not polished or pearled or processed.
As with most recipes, it's a guideline.