A recipe from Joanne Chang's terrific Flour cookbook. Melt 2 sticks of butter over low heat, adding seeds from half a vanilla bean. Once the butter is browned, add 20 ounces of marshmallows and a half teaspoon of salt and stir until it is all melted and smooth. Then add 9 cups of crispy rice cereal (I used brown rice) and stir until evenly mixed together. Pour into 9x13 baking pan and let cool for at least an hour. Then cut into squares and enjoy!