Wild rice is not "rice"- it's actually a grass whose grain head is consumed mostly by North Americans. It also grows in China, but there they use the stems as a vegetable and don't typically harvest/use the grain itself. Totally different grain, and as you've discovered needs different treatment when cooking.
The rices themselves also vary wildly as to the best way to cook them. My advice is to look each one up on cooking websites having to do with foods/cooking for the region whatever rice you like is indigenous to.
