# Help me play with my new vanilla beans and saffron **URL:** \ **Category:** Cafe Society\ **Created:** [October 24, 2008, 4:02pm UTC](https://boards.straightdope.com/t/help-me-play-with-my-new-vanilla-beans-and-saffron/469371 "2008-10-24T16:02:39Z")\ **Posts on this page:** 7\ **Page:** 2
**Author:** ![Sierra\_Indigo](https://avatars.discourse-cdn.com/v4/letter/s/f0a364/32.png) [@Sierra\_Indigo](https://boards.straightdope.com/u/Sierra_Indigo)\ **Post date:** [October 24, 2008, 10:28pm UTC](https://boards.straightdope.com/t/help-me-play-with-my-new-vanilla-beans-and-saffron/469371/21 "2008-10-24T22:28:42Z")
Please, please, please use your vanilla beans to make [Nigella Lawson’s Stovetop Rice Pudding for Emergencies](http://www.bordersstores.com/features/feature.jsp?file=ricepudding). It’s a rice pudding made in the same way as a risotto (with arborio rice even). It is DIVINE. It’s a bit of a palaver, but it is so terribly worth it. I can’t decide ever whether it’s better hot on the day or cold from the fridge the day after. Adding a touch of saffron might do really well in it too _musing_ [ETA]: The recipe scales really well. Really, really well. It’s more a set of guidelines than a hard-and-fast recipe, so as long as your amount are approximately right, it still works. ---
**Author:** ![5-HT](https://avatars.discourse-cdn.com/v4/letter/5/f19dbf/32.png) [@5-HT](https://boards.straightdope.com/u/5-HT)\ **Post date:** [October 24, 2008, 10:36pm UTC](https://boards.straightdope.com/t/help-me-play-with-my-new-vanilla-beans-and-saffron/469371/22 "2008-10-24T22:36:27Z")
Use the saffron to synthesize some MDMA and then your party will be really great. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [October 24, 2008, 10:38pm UTC](https://boards.straightdope.com/t/help-me-play-with-my-new-vanilla-beans-and-saffron/469371/23 "2008-10-24T22:38:52Z")
I’ll second a tasty paella. It takes practice to get that crusty bottom while not overcooking the rice, but worth it. Just make sure you use short-grained rice, such as arborio. ---
**Author:** ![Eva\_Luna](https://avatars.discourse-cdn.com/v4/letter/e/e495f1/32.png) [@Eva\_Luna](https://boards.straightdope.com/u/Eva_Luna)\ **Post date:** [October 24, 2008, 11:10pm UTC](https://boards.straightdope.com/t/help-me-play-with-my-new-vanilla-beans-and-saffron/469371/24 "2008-10-24T23:10:28Z")
> [@Chefguy](#): > > I’ll second a tasty paella. It takes practice to get that crusty bottom while not overcooking the rice, but worth it. Just make sure you use short-grained rice, such as arborio. I’ve got short-grained rice, but what I don’t have is a paella pan. The closest I have is a 12" cast-iron frying pan (or other various frying pans). What’s the best (or second-best) cooking utensil for this purpose? ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [October 25, 2008, 12:34am UTC](https://boards.straightdope.com/t/help-me-play-with-my-new-vanilla-beans-and-saffron/469371/25 "2008-10-25T00:34:34Z")
> [@Eva\_Luna](#): > > I’ve got short-grained rice, but what I don’t have is a paella pan. The closest I have is a 12" cast-iron frying pan (or other various frying pans). What’s the best (or second-best) cooking utensil for this purpose? That frying pan will actually serve you much better than a paella pan, which generally has a thinner metal bottom and can result in burned rice. I always use a heavy skillet for mine, which results in a wonderfull crispy bottom. On the rice, not on me. ---
**Author:** ![Carson\_O\_Genic](https://avatars.discourse-cdn.com/v4/letter/c/cdc98d/32.png) [@Carson\_O\_Genic](https://boards.straightdope.com/u/Carson_O_Genic)\ **Post date:** [October 25, 2008, 9:59am UTC](https://boards.straightdope.com/t/help-me-play-with-my-new-vanilla-beans-and-saffron/469371/26 "2008-10-25T09:59:31Z")
> [@anu-la1979](#): > > My family dumps saffron in everything- > > Saffron chai > > Saffron lassis > > Saffron pulao (with nuts and raisins) > > Kheer > > Biryani > > My mom’s Persian clients always bring her some as a Xmas gift so we’re usually stocked (hence our copious usage). > > There’s this guju/marathi dessert that’s really boss, made with saffron and pistachioes. It’s called **shrikhand** and is basically a yoghurt pudding. You can google a recipe, there’s plenty out there. > > I made saffron cardamom cookies for a Christmas cookie exchange years ago. I think they were well received. You could use a shortbread recipe. ``` I want to live at your house. I will do all the dishes. ``` ---
**Author:** ![Carson\_O\_Genic](https://avatars.discourse-cdn.com/v4/letter/c/cdc98d/32.png) [@Carson\_O\_Genic](https://boards.straightdope.com/u/Carson_O_Genic)\ **Post date:** [October 25, 2008, 12:10pm UTC](https://boards.straightdope.com/t/help-me-play-with-my-new-vanilla-beans-and-saffron/469371/27 "2008-10-25T12:10:49Z")
P.S. That includes the pots [Previous page](https://boards.straightdope.com/t/help-me-play-with-my-new-vanilla-beans-and-saffron/469371.md?page=1)