This golden butter rice, flavored with ginger and turmeric, is a forgotten way of cooking butter rice. It isn't cooked rice with butter stirred in, it really is rice cooked in butter. This is my favorite version, with seasonings inspired by an ancient Indian drink called golden milk.
Ingredients
- unsalted butter: 0.5 cup
- finely grated fresh ginger: 1 Tbsp
- 1/4 teaspoons ground turmeric: 1 piece
- cayenne pepper: 0.25 tsp
- brown sugar: 1 Tbsp
- fine salt: 1 tsp
- basmati rice or other long grain white rice: 2 cups
- water: 3 cups
- walnuts: 0.33333 cup (chopped, optional)
- green onions: 0.33333 cup (sliced, optional)
Metric Conversion
Stages of cooking
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Melt butter in a pan or pot with a tight-fitting lid over medium heat. As soon as butter starts to bubble, add in ginger, turmeric, cayenne, brown sugar, and salt. Cook, whisking, for 1 minute.
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Add rice, and stir until every grain is coated with butter. Stir in water, and bring to a boil over high heat. As soon as it begins to boil, gently shake and swirl the pan to settle rice into an even layer, then reduce heat to medium-low.
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Cover tightly and simmer for 15 minutes. Turn off heat, and let rest, covered, for 10 minutes. DO NOT lift the lid or try to stir yet.
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Now, remove the lid and use a fork to fluff and separate rice grains. Season to taste, and serve immediately, garnished with walnuts and green onions. Chef's Note: The times given are for basmati rice. If using another long grain white rice, adjust times according to package directions. John Mitzewich
