Preparation Steps
Drain SetAlkel truffles; reserve 2 tbsp liquid and cut into large pieces.
Sauté truffles in sheep ghee 3 minutes with salt and black pepper.
Rinse rice; cook with hot water and truffle liquid until it boils.
Place truffles on top, cover, and cook on low 15–20 minutes.
Rest 5 minutes and serve hot.
skillet Recipe Description
SetAlkel truffle rice turns dinner into a fragrant celebration. Canned black desert truffles are drained, cut generously, and sautéed in Syrian sheep ghee to unlock earthy depth. Egyptian rice cooks in hot water plus two spoonfuls of truffle liquid (1 cup rice : 1.5 cups water). At the first boil, truffle pieces crown the rice; the pot steams on low until grains stay separate and fluffy. A luxurious Levantine main that stays practical for home cooks and chefs alike—SetAlkel truffle, rice, and ghee deliver consistent aroma, texture, and export-grade quality every time.