Free rice recipes are found at online food sites such as Allrecipes.com and MyRecipes.com. Butternut squash and shitake mushroom wild rice risotto is a hearty side dish. Homemade rice pudding uses instant rice, ice cream and cinnamon.
Start the risotto rice by placing 3 ounces of sliced shitake mushrooms into a bowl containing 4 cups of water. Soak mushrooms for 30 minutes, drain and reserve the liquid. In another bowl, combine 4 cups cubed butternut squash, 2 tablespoons olive oil and 1 tablespoon maple syrup. Transfer squash to a baking sheet and roast for 30 minutes at 375 degrees Fahrenheit. In a pan, combine the reserved mushroom liquid and 4 cups of vegetable stock, bringing to a simmer. In a large skillet pan, cook 1 large finely chopped onion in 3 tablespoons foamy melted butter for five to seven minutes.
Stir in 1 cup wild rice and 2 cups arborio rice, mix well with onions, and pour in 1 cup dry white wine. Cook and stir until liquid is absorbed. Stir in 3/4 cup vegetable stock in batches, allowing stock to completely absorb, and then cook and stir 35 minutes. Add squash and cook two to three minutes. Reduce heat and stir in 1 container crumbled gorgonzala cheese, salt and pepper to taste and 1/2 cup fresh chopped parsley.
For rice pudding prepare 2 cups of instant white rice according to package directions. Uncover the pan and stir in 1/2 cup vanilla ice cream and 1/2 teaspoon ground cinnamon.