Brown Rice Cream W/ Pecorino & White Truffle Oil

• 1/2 cup (organic) brown rice cream (I used Erewhon)
• 2 cups filtered water
• 1/4 teaspoon sea salt
• 2 tablespoons goat butter
• 1 tsp. wild porcini salt OR 1/4 cup porcini mushrooms, sliced and sauteed in olive oil until tender.
• 1/2 cup + 2 Tbs. pecorino (grated)
• white truffle oil (for drizzling)
• fresh ground black pepper (fine)

1. Add brown rice cream, water and sea salt to saucepan and stir to dissolve. Turn up heat to high and bring to boil; stirring occasionally, then reduce heat and simmer and stir until thickened (about 3 mins.)
2. Turn heat to low. Add goat butter, porcini salt OR sauteed porcinis and pecorino and stir until melted.
3. Serve into bowls; drizzle with a little truffle oil and add a few grinds of black pepper. Enjoy!

brown rice cream, water, salt, goat butter, wild porcini salt, truffle oil, fresh ground black pepper

Taken from food52.com/recipes/3247-brown-rice-cream-w-pecorino-white-truffle-oil (may not work)