I made a Wild Rice Lager last year using 1.5lb in a 5 gallon batch ( 11% of grist). I did a cereal mash with it on the stove, following instructions from a BYO article. I used 1.040 pppg for the rice.
Add rice and some malt and hold at 150 for 30 minutes.
Raise temp to 180 and hold for 10 minutes.
Boil 20-30 minutes.
Add to main mash.
Make sure you use a pot quite a bit bigger then you think you would need. The rice expanded to almost 3 times the original volume during the 20-30 minute boil.
I was quite surprised that the finished beer did not have the woody nuttiness, it was more of a floral flavor. The beer was quite popular with the brew club. I was all set to brew it again a couple weeks ago. My wife assured me we had plenty of Wild Rice, but on brew day, come to find out we only had half a pound. Ended up modifying the recipe a bit and brewed a strong amber lager using Mt. Rainier hops.