A Savory Tart Made From Yesterday’s Risotto
When repurposed ingredients are better the next day
Published in
5 min readJan 2, 2020
When Jackie and I have a yen for rice pudding, I make it using Mark Bittman’s nearly hands-off technique — but I always use risotto-style rice and, generally, vanilla, plus a few raisins. And I try to make enough to allow for leftovers, from which I make a delicious dessert tart along the lines of an…
