The newest cookbook from Berkeley’s Cal Peternell, the former Chez Panisse chef and bestselling author of “Twelve Recipes” and “Almonds, Anchovies and Pancetta,” is a creative guide to making food disasters delicious. “Burnt Toast” (William Morrow, $26) will help you rescue that extra crispy toast or over-roasted vegetables — or in this case, mushy rice.
“I am not a breakfast snack eater, but I do love savory pancakes,” Peternell says. “These are great with dollops of yogurt sauce and any chutneys or pickles you might have on hand.”
Mushy Rice Pancakes
Makes 12 three-inch pancakes
2 cups overcooked rice