Golden butter rice

Melt a stick of unsalted butter in a pan or pot over medium heat.

When it bubbles, add grated ginger, ground turmeric, a little cayenne, a little brown sugar and salt; whisk and cook exactly 1 minute to infuse the butter.

Add the rice and stir until every grain is coated with butter, which keeps the grains from sticking together.

Pour in 3 cups of cold water, stir, and bring to a boil as fast as possible on high heat.

Shake and swirl the pan to settle the rice into an even layer; cover with a tight-fitting lid.

Reduce to medium-low, enough to keep it simmering enthusiastically, and cook exactly 15 minutes without lifting the lid or stirring.

Turn off the heat and leave covered exactly 10 more minutes.

Remove the lid and fluff with a fork, stirring the center then lifting the rice from the bottom and sides over the top, until the grains separate. Taste and season.

Garnish with chopped walnuts and sliced green onion.