When you have a fresh truffle, you can hold onto it longer by storing it in a small jar filled with rice, placed in the refrigerator. After you have used the truffle, what you have left is an exquisitely scented rice, which seems to carry almost more flavor than the truffle itself. Don't make the mistake of combining this rice with anything too strong. The smell and taste of truffle is evanescent and easily overpowered.
I like to use brown rice for its added richness. After storing the truffle in 1 cup of brown rice, I'll simply cook the rice as follows:
Bring to a boil on medium heat in a saucepan with the lid off, then cover and drop the heat to low. Simmer for 40 minutes.