This simple recipe for Nutmeg Rice is a family recipe I have always cherished for its delicately sweet, spiced flavor. Aromatic nutmeg, warming cinnamon, creamy milk, and a bit of brown sugar combine to create this incredibly delicious fall flavored side dish.
Nutmeg Rice is like home-made rice pudding, but it is less sweet and more versatile. Serve this dish alongside basic main dishes, for a uniquely flavored, exciting eating experience!
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My dad used to make Nutmeg Rice as a snack for himself when I was a kid growing up. It is slightly sweet and just a bit spicy, but with a definite warmth to it, which reminds me of traditional fall flavors.
This recipe is similar to rice pudding; however, it’s not cooked in milk and it only uses a very small amount of sugar. It is perfectly suitable as a side dish and is especially great for fall because of the slightly warm and spicy aroma.
Nutmeg rice is a delicious accompaniment to many main dishes such as honey garlic chicken, instant pot short ribs, and easy teriyaki salmon. It can also serve as a quick, satisfying snack when you are craving something warm and comforting.
Why This Recipe Works
Nutmeg rice is super simple to make with just a few basic ingredients like rice, sugar, spices and milk or cream.
This is a great side dish for fall because of the warm, slightly sweet, and spiced flavor. It is a wonderful dish which will warm you up from the inside-out during colder months.
This is not the same plain, boring rice you may be accustomed to eating. Nutmeg Rice is incredibly flavorful, aromatic, and unique.
How To Make Nutmeg Rice
Ingredients
- Rice: you can use any type of rice that you like.
- Brown Sugar: white, granulated sugar can be substituted, if needed.
- Ground Nutmeg
- Milk or Heavy Cream: you can use as much or as little as you like.
The full recipe and instructions can be found in the recipe card at the bottom of this post.
Prep!
There is no prep work for this recipe.
Create!
Cook the rice according to the directions on the package. You want your rice to be tender to the bite.
Typically you add 2 cups of water to 1 cup of rice. Bring to a boil, then lower the heat and simmer until the water has been absorbed and the rice is tender.
Stir in the brown sugar and nutmeg until evenly blended.
Slowly add the milk or heavy cream until the desired consistency is reached. I usually only use about a tablespoon, as I don’t like my rice to be runny, but rather creamy yet still fluffy.
Taste and add more sugar, nutmeg and/or cream, if preferred.
Present!
Serve with a sprinkle of nutmeg, if desired.
Tips and Techniques
- You can use any type of rice that you like. I usually prefer to use long grain white or brown rice, but have made this recipe with all types of rice with great success.
- White, granulated sugar can be substituted for brown sugar, if needed.
- Store leftovers in an airtight container in the refrigerator. Consume within 3-5 days.
FAQ’s
How Do You Reheat Cooked Rice?
Add 1-2 tablespoons of water to the rice to be reheated. Reheat either on the stovetop or in the microwave until steaming hot throughout. It should reach an internal temperature of 165°F before serving or eating.
Can You Freeze Cooked Rice?
Cooked rice can be frozen for later use. It will last about 1 month in the freezer.
More Rice Recipes
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Nutmeg Rice
Ingredients
- 1 cup rice
- 1/2 teaspoon ground nutmeg
- 1 teaspoon brown sugar
- 1 tablespoon heavy cream (or whole milk)
Instructions
- Cook the rice according to the directions on the package. See notes.
- Stir in the nutmeg and brown sugar until well blended.
- Slowly add the heavy cream until the desired consistency is reached.
- Taste and adjust seasonings as needed.
Notes
Tips and Techniques
- You can use any type of rice that you like. I usually prefer to use long grain white or brown rice, but have made this recipe with all types of rice with great success.
- To cook rice: typically you use 2 cups of water for every 1 cup of rice. Bring to a boil, cover and reduce heat to simmer until the liquid is absorbed and the rice is tender.
- White, granulated sugar can be substituted for brown sugar, if needed.
- Store leftovers in an airtight container in the refrigerator. Consume within 3-5 days.
Nutrition
This recipe was originally published on October 4, 2016. It was updated with new images, step-by-step instructions, tips, techniques, FAQ’s and video in August 2021.
