@@alwaysbored47Always love seeing someone else like me that calls out Trolls for their unnecessary meanness, especially when done so WITHOUT meanness in return but with Humble Human Humility and Calm Conversation. So well played... Also, I see the Big Meany you called out deleted their comment, because....... yeah, its just unnecessary 👍
I've been using Alton Brown's Pantry Raid Rice recipe, which seems to be a basic version of this with some changes. Cooking the rice in butter until a nutty smell, then pour in near boiling water/broth. Cover, lower temp, and time for 20 min. Comes out perfect every time. Can't wait to try this version.
Apparently even a very small amount of black pepper dramatically increases the bioavailability of the beneficial compounds in turmeric, so I would definitely add some black pepper to mine! 😋
In Sri Lanka we have a slightly different version of the same recipe. Instead of using butter we use coconut milk with ginger garlic turmeric salt pepper a couple of cloves and a couple of cardamoms. We call it yellow rice.
John, you are a treasure! I don’t know what I enjoy more, your recipes or your genuine enthusiasm for good food. It is truly one of life’s greatest pleasures and it seems that you and your lovely Michelle are enjoying it quite well. Thank you, you wonderful weirdo!
Just a little tumeric tip: Black pepper contains a compound called piperine that helps to increase the rate at which turmeric is absorbed by the body. In fact, research shows that piperine can increase the bioavailability of curcumin by 2000%. So add some black pepper to your rice for a healthy kick 💫
Just watched his Irish shepherds pie and he just said "round the outside" but didn't sing it, this video was up next and got me laughing aloud lol I love CJ! He's America's favorite dad with his dad jokes 😂
I like to do something similar but with whole cumin seeds toasted in the butter; it makes the rice sooo fragrant and amazing with either Indian or Mexican food! Cumin is my personal favorite spice and the whole toasted seeds have such a different depth to them than just pre-ground cumin.
Cubans master all types of yellow rice recipes! We love our rice! 😅 This reminds me of my daughter’s high school friends, many of them were exchange students from Asia and they used to call my daughters lunch that would almost always contain some type of rice “ahhh, the golden rice!!!!”😮…every time she would take yellow rice.
The large bulk bags of rice are supposed to be washed. The smaller 1-2 lb packages are already clean and should NOT be washed. (At least in the United States.)
If you're buying 'enriched' rice (like most in the US), it has already been washed and vitamins and minerals have been sprayed on them. Additional washing is unneeded, and actually removing valuable nutrition.
I gotta admit not only had I forgotten how to make buttered rice, I had never made buttered rice....... having said that it is now my wife's and I new favorite! I made this rice and Chudds BBQ Hawaiian BBQ'ed chicken and together they were perfect.
Aloha we are great rice 🍚 eaters here in Hawaii. We do all sorts of things to rice. As for washing rice 🍚, I believe that it depends on what rice you are using. If you have rice with a lot of talcum it needs to be washed and drained well before making this dish. The moisture from the washed well drained rice should not be a problem. 😊🌴🌺
I was wondering about that when he just poured the rice 🤔 I thought you had to wash it first basmati is made more like noodles so you don’t wash it before you wash after but this recipe skipped that step I think
@@CliftonCosta Thanks for your info 👍 about the Starch vs talc. Glad you are up on it. I'm old school on somethings like washing rice to rid it of additives. Reading ingredients is major. Glad you educated me. Much Mahalo 🌴
My eyes popped out of my head when that whole stick of butter landed in the pan! Thanks for the permission! Imma make it today! "Rice is okay, if you want to eat two thousand of something." -- Steve Wright
I didn’t wash the rice and followed his directions completely. Same amount of liquid he outlines. Mad temptation to stir during cooking. 🧑🍳 resisted and it came out perfectly! My rice usually sucks unless I use a rice cooker. Chef John got this spot on! My rice is now so very nice!
Try washing it next time. It really works whether you are cooking this or his tomato rice recipe (years ago on this channel) He says the same thing about cooking it covered and then letting it sit.
Will I be banned from the channel for having an incredible urge to add some chicken strips into the hot butter/ginger/turmeric mix, brown them, then proceed with adding the rice?
I will definitely try this, your Rice-A-Roni recipe is fabulous. I make it When we have friends over for dinner, and they love it also like your French onion soup recipe just made that a couple days ago and shared it with family and friends and they loved it. Thank you so much.
I love when do cuisine mash-ups! I mean, who thinks of making Haldi Doodh (Golden Milk) rice? Brilliant. My husband is from Mumbai and I called him over to watch this with me once you mentioned the inspiration. We are both excited for me to make it.
You need black pepper to give the turmeric more absorbtion of benefits compounds. I would use 1/2 to 1 teaspoon of black pepper. 1 carrot , 1 onion, and a bit less butter. Looks delicious and healthy. Thank you for sharing. 😁😁😘😘🥰🥰.
I'm embarrassed to admit that for 30 years, all I could make was rice that was somehow both soggy and burnt, then one day I watched a Gordon Ramsey video on how to make plain white rice. Now I can make nearly perfect rice every time. Not because Ramsey had some secret technique, but because I realized I just plain didn't know what I was doing for 30 years.
I made this tonight along with your chicken broccoli curry and it was fantastic. ❤😊 My picky eater loved the rice. I've made the chicken dish before but the butter rice took it to a whole new level. Thank you so much. 😊❤
I'm trying this recipe later this week for sure. You made it somewhat differently than how I make rice normally, so I want to try it exactly how you made it. I normally fry my rice in a little olive oil and season it with salt. For white rice, I add water. Otherwise I fry some garlic in the oil first and add broth, sometimes with saffron. I'll then boil the water until most of the moisture is absorbed before turning heat to low and covering, quickly fluff after 15 min, then let it rest for 5-10 min before serving.
I Made this today and it was fantastic ... So simple Yet so flavourful !!!! I put toasted black Sesame seeds at the end for taste and color contrast! Thanks for the recipe!
I think it depends on how much you're making (per alton brown). we usually make just 1 cup of rice ("Royal" brand basmati, fwiw) and it needs 2 cups water (plus 1 tsp butter and .5 tsp salt)
If you're buying 'enriched' rice (like most in the US), it has already been washed and vitamins and minerals have been sprayed on them. Additional washing is unneeded, and actually removing valuable nutrition.
This man changed my rice cooking nightmare to a new found success. My wife loves our rice, and is hesitant to try a change. But, I will press on, and try, what seems to be an upgrade to our rice experience.
Mmmm I will definitely be making this! I make butter rice by browning a couple tablespoons of butter, then frying the rice a bit in the butter, adding chicken stock and cooking for 25 minutes, off the heat for another 5 before opening and fluffing.
00:01 🍚 Introduction to Golden Butter Rice Recipe 00:26 🍹 Inspiration from Golden Milk 00:33 🧈 Starting with Melted Butter 00:47 🌿 Adding Spices for Flavor 01:29 🍚 Mixing in Basmati Rice 02:02 💧 Adding Water and Cooking Instructions 02:59 ⏲ Exact Cooking Time Mentioned 03:28 🍽 Serving Suggestions & Final Touches 04:52 🥄 Eating Suggestions 05:58 🌿 Optional Spices Mentioned 06:18 🍤 Pairing with Acidic Components 06:50 📝 Encouragement to Try the Recipe Key Moments by Agent Gold AI
@@adams8763 Haha, he actually is the one posting juvenile and dumb comments. Responded to apparently every single existing comment. Great stuff such as "Seriously?!?" and "No one cares". Sad, I guess his mommy locked the basement and is refusing to give him more attention. 🤣
I like to add various whole spices to dishes like this. Fresh lime leaves are particularly aromatic, and any combination of whole cardamom pods, cloves, cinnamon etc will also lift it.
That would give in an entirely different flavor profile. People usually use stock as a primary flavor element, but here, a very specific set of herbs and spices are used to produce a specific profile. But feel free to experiment and make it however you prefer.
