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Indian-inspired·Side Dish

Golden Turmeric Butter Rice

A fragrant, perfectly separated basmati rice inspired by Indian 'Golden Milk,' where the rice is toasted in a spiced butter mixture of ginger, turmeric, and cayenne before simmering.

Prep

5m

Cook

30m

Total

35m

Serves

4

Method

  1. 01

    Melt the butter in a pot or large pan over medium heat. Once bubbling, whisk in the grated ginger, turmeric, cayenne, brown sugar, and salt. Cook, whisking constantly, for exactly 1 minute to infuse the flavors.

    Step 1
    Watch · 0:24
  2. 02

    Add the dry basmati rice to the spiced butter. Stir continuously until every single grain is thoroughly coated in the fat, which ensures the grains remain separate after cooking.

    Step 2
    Watch · 1:26
  3. 03

    Pour in the cold water and increase the heat to high. Bring the mixture to a boil as quickly as possible to prevent the rice from soaking up too much water and becoming gummy.

    Step 3
    Watch · 2:01
  4. 04

    Once boiling, give the pan a quick shake to level the rice. Place a tight-fitting lid on the pot, reduce the heat to medium-low, and simmer undisturbed for exactly 15 minutes. Do not remove the lid or stir.

    Step 4
    Watch · 2:55
  5. 05

    Turn off the heat and let the rice rest, still covered, for exactly 10 minutes. This allows the steam to finish the cooking process and stabilize the texture.

    Step 5
    Watch · 3:23
  6. 06

    Remove the lid and fluff the rice with a fork, lifting from the bottom and sides toward the center. Taste for seasoning and garnish with chopped walnuts and sliced green onions before serving.

    Step 6
    Watch · 3:42

From Chef John

  • “Extra credit if you're using butter that came from cows that ate grass. Oh yeah, that's the good stuff.”
  • “Around the outside, around the outside, around the outside... lifting that rice from the bottoms and the sides up over the top.”
  • “You are, after all, the Glen Close of your golden butter rice.”