Nutmeg Rice
Aromatic nutmeg, warming cinnamon, creamy milk, and a bit of brown sugar combine to create this incredibly delicious fall flavored side dish.
Servings: 4 servings
Calories: 187kcal
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
Serving: 1serving | Calories: 187kcal | Carbohydrates: 38g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 4mg | Potassium: 58mg | Fiber: 1g | Sugar: 1g | Vitamin A: 55IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg