Saffron rice pudding can be found in India and Iran, and probably other saffron-growing countries, too. I'm not going to start any arguments about where it originated because I don't know.

This should take about five minutes. Add the rice, cranberries, pistachios and saffron and cook in the butter for about five minutes. Make sure you stir all the time – the rice should look glossy.

A few minutes before the rice is done, you’ll add seasoned shrimp on top to cook through gently (no rubbery seafood here!). The final touch is a sunny, saffron-scented mayonnaise for dolloping ...

Once well combined, taste and season as needed. Make the saffron rice: Set a medium non-stick pan over medium heat. Add butter and crumble in saffron threads. Once butter starts to sizzle and ...

Cook the rice in a saffron-scented broth ... Be sure to seal the edges. Roll the arancini in flour, then beaten egg, then breadcrumbs. Fry at 170°C until golden brown. Drain on paper towels ...

This should take about five minutes. Add the rice, cranberries, pistachios and saffron and cook in the butter for about five minutes. Make sure you stir all the time – the rice should look glossy.