Parmesan Miso Rice With Truffle Recipe

Rinse and soak rice

Place 1.5 cups rice in a fine-mesh strainer and rinse under cold running water, stirring with your hand, until water runs mostly clear (about 1–2 minutes). Drain and transfer to a pot or rice cooker bowl. Optional: soak rice 15–30 minutes for slightly softer texture, then drain any excess water.

Cook rice

Add 360 ml water to the rice. If using a rice cooker, cook according to the cooker. If using a stovetop pot, cover and bring to a boil over medium-high heat, then immediately reduce to low and simmer, covered, 12–14 minutes until water is absorbed. Remove from heat and let sit, covered, 10 minutes to steam.

Prepare miso seasoning

While rice is cooking or resting, combine 2 tbs white miso, 0.5 tsp kosher salt, and 0.5 tsp sugar in a small bowl. Stir until smooth; add a teaspoon of hot water if needed to loosen for easier incorporation.

Fold in miso

Transfer steamed rice to a wide shallow bowl or keep in the pot with lid off. While still hot, add the miso mixture and gently fold through the rice with a rice paddle or spatula until evenly distributed. Folding (not vigorous stirring) keeps rice tender and slightly glossy.

In a small skillet over low heat melt 2 tbs unsalted butter with 1 tbs neutral oil just until butter foams and the mixture is warm (do not brown). Remove from heat and stir in 1 tsp extra-virgin olive oil. Pour the warm butter-oil mixture over the miso-seasoned rice and gently fold to coat grains evenly. This adds richness and helps the cheese melt smoothly.

Add cheese

Working while rice is hot, sprinkle 3/4 cup freshly grated Parmesan and 2 tsp finely grated Pecorino (if using) over the rice. Gently fold until cheese is melted and evenly incorporated, creating a creamy, slightly sticky texture. Taste and adjust salt sparingly (Parmesan and miso are salty).

Prepare truffle

If using fresh truffle, very thinly shave about 10 g with a microplane or truffle slicer. If you have truffle oil, reserve 1/2 tsp for finishing; use only a little to avoid overpowering.

Finish and garnish: Drizzle reserved 1/2 tsp truffle oil (if using) in a thin stream over the rice, then scatter the shaved fresh truffle on top. Sprinkle chopped chives or scallions, add a light crack of freshly ground black pepper, and, if desired, a small pinch of toasted sesame seeds for texture.

Soft-poached eggs (optional): Bring a medium pot of water to a gentle simmer with a splash of vinegar. Crack eggs into a small cup and slip gently into simmering water. Poach 3–4 minutes for a runny yolk. Remove with a slotted spoon, drain briefly, and place on rice just before serving.

Serve immediately while hot: Divide rice among 2 bowls (recipe yields 2 generous servings). If desired, finish each bowl with an extra shaving of truffle and an additional small grate of Parmesan.