1/2 cup unsalted butter
1 tablespoon finely grated fresh ginger
1 1/4 teaspoons ground turmeric
1/4 teaspoon cayenne pepper
1 tablespoon brown sugar
1 teaspoon fine salt
2 cups basmati rice or other long grain white rice
3 cups water
1/3 cup chopped walnuts (optional)
1/3 cup sliced green onions (optional)
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.
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.
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.
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.