UncleAidan

The variety of wild rice might have something to do with it. I know that most stuff out there is paddy grown (farmed hybrid variety of Asian species crossed with American wild rice) so that's no good. The real ancient stuff has a lot of variety. It varies from lake to lake and region tremendously. But to classify it there's two main recognized species. The Canadian species is black with a tough outer layer. And the minisotta species, which is usually tan or brown with no outer shell. It's also easier to cook so I imagine it's easier to soak. The farmed wild rice is black and resembles the Canadian species. Wild rice is not raw since its parched with high heat. The brand Bineshii sells minisotta, raw eaters variety which they use a very low heat to parch. Maybe you could grind it into flour and pour warm water over to make pourage. Or use the raw flour to make crackers. Good luck and hope this helps!