Étapes de préparation
01
Drain truffles; reserve two tablespoons of the can liquid.
02
Sauté truffles in ghee 3 minutes with salt and pepper.
03
Rinse rice; add hot water (1½ cups water per cup of rice) plus truffle liquid.
04
At first boil, add truffles on top, cover, and cook on low 15–20 minutes.
05
Rest 5 minutes off heat, then fluff and serve.
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skillet Description de la recette
An elegant main course that pairs SetAlkel black truffles with Egyptian rice and sheep ghee. The truffles are drained and sautéed, then layered over rice cooked with hot water and a touch of truffle liquid from the can. A refined dish where the earthy aroma of truffles meets the richness of ghee.
