Risotto

In Heated. More on Medium.

When repurposed ingredients are better the next day

Photo: Kuvona/Getty Images

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 Italian torta di riso: All it takes is eggs or egg yolks, and maybe some added milk or cream for a mixture that I spoon into a previously baked tart shell and bake again until the filling is set. …

Heated

Food from every angle: From Medium x Mark Bittman

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