I’ve not submitted anything to the Carnival of Recipes for a while, so I thought I’d ease back in with a really simple, simply delightful dish.
Growing up, I always knew if Mother made rice for a Sunday Dinner, we could expect one of my favorite desserts. Here’s how I make it today. Note again that I’m back to a “no amounts given” recipe. Vary at Will. (He won’t mind.)
Rice, white or brown, doesn’t matter, as long as it is well-cooked and warm. Put some in a bowl. You choose the amount. Add grated nutmeg, butter or margarine, sugar and milk. Eat.
My only real variation is that I no longer use pre-ground nutmeg, if at all possible. Buy the nuts. Grate them with a fine-meshed hand grater. You can use a coffee mill to “grate” the nutmeg, but it’s easier to control amounts and avoid a “burned” flavor if you grate it by hand. Do stir the nutmet/sugar/butter well into the rice (letting the butter melt) before adding milk.
My last bowl of this came from a pot of rice that had been used for dinner, but still had some rice stuck to the bottom and sides. A few minutes’ soak with warm water and the rice–about a cupsworth–was free of the pan, and this tightwad was NOT going to throw it out when a zap in the microwave would turn it into Simple Rice Delight!