Melt the butter in a skillet or saucepan with a tight-fitting lid over medium heat. Once the butter begins to bubble, add the ginger, turmeric, cayenne pepper, brown sugar, and salt. Cook while whisking for 1 minute.
Add the rice and stir until each grain is coated with the butter mixture. Stir in the water and bring to a boil over high heat. Once it starts boiling, gently shake and swirl the pan to level the rice into an even layer, then reduce the heat to medium-low.
Cover tightly and simmer for 15 minutes. Turn off the heat and let it rest, still covered, for 10 minutes. Do not lift the lid or stir during this time.
Remove the lid and fluff the rice gently with a fork. Season to taste and serve immediately, garnished with chopped nuts and green onions if desired.
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