Tips for a long grain, wild rice newbie

I like long, grain wild rice, but have never fixed it before.  Last night I tried, following the instructions to the letter and it came out horrible pasty/starchy -- hubby called it rice pudding!  So I'm longing for tips on how to make the perfect rice.  Anyone?

Did you rinse it first?  I run my rice under cold water first until it runs clear.  I always add water (or stock) in a 2:1 ratio -- 1 cup of rice to 2 cups liquid, for example.  Bring to the boil, the stir once, cover, and reduce to the very lowest heat.  I usually cook basmati for 12-15 minutes and 35 minutes for brown and wild rice.

EDIT:  sorry, meant 35 minutes rather than 25 for brown rice!

No, I didn't rinse it, Lola.  I will next time.

I couldn't tell you the ratio of rice to stock because the rice was in packages, but I did add the 500 ml per package as the box said (the box is now buried in the trash can under loads of 'rice pudding').  It did say to cook it for 35 minutes or 40 minutes for slightly more 'done' rice.  I think my flame was at somewhere between the lowest and medium setting.

I soak my rice for 30 minutes in cold water before preparing it - makes a huge difference, I've found.

Yes rinsing and soaking should get rid of the excess starch.  Also try parboiling for no more than 10 mins then drain and steam in a double saucepan or steamer for another 10 mins and it should come out nice and fluffy. I find that method works well with all kinds of rice.