Venetian-Style Creamed Rice Recipe
Creamed rice must be one of the simplest recipes among all the Venetian dishes. It can almost hardly be called a recipe, as it is not much more than boiled rice mixed with soft butter and grated cheese. Just to give you an idea, it is a bit like a savoury version of a Rice Pudding.
Despite its simplicity, creamed rice, when well executed and prepared properly, is a very cosy, satisfying and comforting food. Due to its uncomplicated ingredients, it is very popular among children and the elderly.
It is very fast to prepare and can be served as a main dish, a bit like a plate of risotto, or as side dish.
I am sharing my family recipe for creamed rice, popular in households along the Slovenian coast, once ruled by the Venetian Republic which shaped the local cuisine and “left behind” this recipe.
Ingredients
Serves 4
400g risotto rice (like Vialone Nano, Arborio or Carnaroli)
1 litre of water
115g butter (soft, at room temperature)
90g Parmesan cheese (finely grated)
sea salt
fresh flat leaf parsley (finely chopped), optional for garnish
Method
Place the rice in a saucepan and add 1litre of water.
Bring to boil and cook rice until al dente, meaning fully cooked but still a bit firm when bitten.
Drain the cooked rice in a colander almost completely and place it back in a saucepan.
Add the soft butter and mix vigorously.
When the butter is mixed evenly and melted, start adding finely grated Parmesan cheese and continue to mix.
Serve immediately while hot and creamy.
You can garnish the dish with a sprinkle of finely chopped parsley.
Just a thought
This dish is not suitable for freezing.