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Venus black rice with saffron cream


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For 4 people
320 g of Venus black rice
200 ml soy cream
1 tablespoon corn oil
vegetable stock cube (the tip of a teaspoon)
1 sachet of saffron (for 4 servings)


Boil the rice in salted water for 40-45 minutes
Meanwhile, prepare the filling: in a saucepan, heat the oil over a very low heat, add the cream and vegetable stock cube.
Dissolve saffron in a little water to cook the rice and add it to the rest of the ingredients.
Once cooked, drain the rice and place it in the individual plates to "camel toe".
Take a recess in which to introduce the saffron cream.

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(Ricetta dell'Azienda Agricola "Guerrini" di Salussola - BI
e veganizzata da Vegan3000)

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