Brown Rice Cream w/ Pecorino & White Truffle Oil

By coffeefoodwrite
February 18, 2010
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Author Notes: I have recently discovered Brown Rice Cream (organic made by Erewhon) which is very similar in texture to polenta, but with a slightly nuttier flavor. Brown Rice Cream is marketed and intended as a hot breakfast cereal, but after having it for breakfast this morning w/ a little goat butter and sugar...and with the tastes still lingering in my mouth...the sky beginning to darken slightly...and my mind wandering back to Italy (yet again) I thought I could make something very interesting for lunch. Here it is, creamy, hot decadent and delicious. Just what I needed to perk me up!coffeefoodwrite

Serves: 2 as a main course

  • ½ cup (organic) brown rice cream (I used Erewhon)
  • 2 cups filtered water
  • 1/4 teaspoon sea salt
  • 2 tablespoons goat butter
  • 1 tsp. wild porcini salt OR ¼ cup porcini mushrooms, sliced and sautéed in olive oil until tender.
  • ½ cup + 2 Tbs. pecorino (grated)
  • white truffle oil (for drizzling)
  • fresh ground black pepper (fine)
  1. Add brown rice cream, water and sea salt to saucepan and stir to dissolve. Turn up heat to high and bring to boil; stirring occasionally, then reduce heat and simmer and stir until thickened (about 3 mins.)
  2. Turn heat to low. Add goat butter, porcini salt OR sautéed porcinis and pecorino and stir until melted.
  3. Serve into bowls; drizzle with a little truffle oil and add a few grinds of black pepper. Enjoy!

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