Rice Pudding Tart with brown butter

Method

1. Gather and prep everything first: unsalted butter, granulated sugar, all-purpose flour and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the fennel bulb in a little butter until translucent.
3. Add the rice pudding and let it charred, undisturbed, so it takes on real color before you stir.
4. Stir in the unsalted butter along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Taste and adjust, then finish with a grating of hard cheese right before serving.
6. Serve warm, ideally with something to soak up the sauce.