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.
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?
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.