Turgay's Basmati Rice with Browned Butter

A Turkish doctor staying in my house taught me this recipe and it really tastes good. Now it is my standard method of cooking rice.


Turgai taught me quite a few things and I never saw anyone so fussy and particular about methods. For example, he would not allow anyone else to scoop ice cream because they didn't do it right. You can't just scoop in the middle or anywhere you want. In making salads and meatballs he was equally particular.


I always use Indian basmati rice because it smells and tastes so good. It is also better than white rice for health. Try to get basmati from India, not the US or other places as the flavour is more intense. Of course, they don't use basmati in Turkey, but the recipe is still works. The Turkish doctor was a traditional cook too, no measuring or timing, just went by experience.


My Sri Lankan aristocratic neighbour, Sumana, taught me how to make rice the traditional way, i.e. no measuring. The amount of water should be one finger nuckle above the rice.


Turgai's Basmati Rice with Browned Butter

Rinse 1 cup rice in running water and drain really well.
Meanwhile, in a large pot, on medium heat, melt 1 Tbsp. butter.
Stir with a wooden spoon until the butter sizzles and then a little more. It is okay if the butter browns a little.
Add the rice and stir it til it sizzles and then a bit more.
Cover with 2 cups hot tap water.
Add 1 tsp. sea salt.
Cover the pot with a lid. Bring to a boil, then turn down the heat to low so the rice just simmers.
Set the timer for 10 minutes.
After 10 minutes, turn off the heat.
Put some paper towels under the lid and let stand 5 minutes.