I love the aroma of freshly baked bread that spreads in the kitchen when the black rice is cooking on the stove. I love this type of rice for its extraordinary flavor and unmistakable color. It makes even the easiest preparations unique; do you agree with me? The first dish I’m presenting to you today is an example: it’s simple yet special at the same time. It is Venere rice with cherry tomatoes and mozzarella. So far, nothing special. What makes it original is the sauce that accompanies it; a dark and velvety cream prepared with the rice cooking water. Aren’t you curious to try it?
Other recipes with Venere rice that might interest you:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for Venere Rice with Cherry Tomatoes and Mozzarella
If at the end of cooking, you have less water than indicated for preparing the cream, extend it with hot water.
If you don’t want to prepare the cream, know that this rice is delicious even without it.
- 1.75 cups Venere rice
- 2 cups cherry tomatoes
- 7 oz mozzarella
- A few leaves basil
- extra virgin olive oil
- salt
- black pepper
- 1.5 cups rice cooking water
- 2 tbsps butter
- 3 tbsps flour
Tools
- 1 Pot
- 1 Colander
- 1 Pan
- 1 Immersion Blender
Preparation of Venere Rice with Cherry Tomatoes and Mozzarella
Boil the rice in plenty of salted boiling water. Venere rice is a type of rice that requires a long cooking time (30/40 minutes). Drain it al dente, but retain the cooking water to prepare the cream. Do not rinse it under running water.
Transfer the rice to a large bowl and let it cool slightly.
Wash the cherry tomatoes, pat them dry with a paper towel, and cut them into pieces, then add them to the rice along with some basil leaves torn with your fingers.
Also dice the mozzarella and put it in the bowl.
Adjust the salt and pepper to taste and dress everything with a drizzle of raw oil.
Finally, mix well to combine all the ingredients.
Put the butter in a pan and let it melt.
When it is completely melted, add the flour all at once (this way we will prepare a nice roux) and mix well to perfectly combine the two ingredients.
Then add the hot rice cooking water hot and cook over low heat until the cream thickens.
Transfer this cream into the jar of an immersion blender and blend until you obtain a velvety sauce.
When plating, pour a little cream in the center of the plate.
Then place the rice on top and decorate as you like. This Venere rice with cherry tomatoes and mozzarella is excellent warm, but also cold. Enjoy! Paola
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