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 PuddingI 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.