Primi Piatti: Pasta, Rice, Soups

Black Rice with Cauliflower and Bacon

Venere rice is a variety of black rice cultivated exclusively in the North of Italy; it’s a hybrid between an Italian and a Chinese cultivars.

This rice is usually paired with fish or Sautéed Vegetables, but we thought it would be interesting to mix things up and try out a wintery Venere rice with cauliflower and bacon. And if you’re in the mood for something sweet, check out our Light Sweet Black Rice – A Sicilian-Inspired Dessert!

Serves: 2 | Preparation time: 10 mins | Cooking time: 20 mins

  • Black rice: 180 g
  • Smoked bacon: 80 g
  • Cauliflower: 1
  • Butter: 1 tbsp
  • Extra virgin olive oil (EVOO): to taste
  • Salt and pepper: to taste


Boil the cauliflower in a pot of salted water; it should take 8-10 minutes for the cauliflower to cook through. Remove it from the water with a skimmer, and don’t throw away the water you cooked it in.

Tip: Don’t cover the pot with a lid, or the cauliflower will turn grey.

Put the cauliflower in a food processor along with some of the cooking water and the butter; blend until it turns into a homogeneous purée.

Fry up the bacon in some olive oil, until it becomes crispy. Add the cauliflower cream and a bit of freshly ground black pepper. Mix thoroughly.

Cook the rice in the water you used to cook the cauliflower. Drain it and add it to the cauliflower cream.

Serve warm.

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