I Am From Here

Stories and Recipes from A Southern Chef

Vishwesh Bhatt is the James Beard Award winning Executive Chef at Snackbar, a restaurant in Oxford, Mississippi that serves internationally-inspired food.

Born in Gujarat, India, his family moved to the United States when he was a teenager. After being educated in different parts of the country, he now lives in Oxford by choice, with his wife Teresa.

Savory Rice Pudding

I think this recipe belongs in the corn section of the book, not the rice section. The flavor is very much corn forward, with rice playing a supporting role that, to be honest, I didn't really taste. White rice has a pretty subtle flavor, especially compared to corn.