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.