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Creamy Brown Basmati Rice Cacio e Pepe - CaliZona

2 - 3 servings

Ingredients

  • 1 Cup Basmati Brown Rice
  • 2 Cups Filtered Water
  • 1 Tablespoon Butter
  • 1 Vegetable Bouillon Cube
  • 1 Teaspoon Sea Salt
  • 3/4 to 1 Cup Half and Half - depends on how loose you want it.
  • 1 Cup Pecorino Ramano
  • 1 Teaspoon Coarse Black Pepper

Garnish options

  • Fresh Cracked Pepper
  • Cherry tomatoes
  • Arugula
  • Pecorino Ramano

Instructions

  1. Measure the rice and rinse well. Set aside.
  2. In a small pan, add the water, butter, bouillon and salt.
  3. Bring to a boil and make sure the bouillon has disintegrated.
  4. Pour in the rice, stir and turn down to a simmer, a little above low.
  5. Cover and simmer for one hour.  Make sure and use a timer.
  6. When the timer goes off, remove the pan from the burner and let rest for at least 15 minutes. This part is crucial.
  7. After 15 minutes, fluff up the rice with a fork.
  8. Stir in the half and half over medium-low heat.
  9. Add in the cheese and black pepper and stir well.
  10. Garnish and serve immediately. You can serve the garnishes on the side as well.