Nutmeg Rice Recipes
OLD-FASHIONED RICE PUDDING I
This pudding turns out in a lovely custard texture. A great balm for those seeking a return to some of the old-fashioned foods of their youth! We like it best because it is oven-baked and not made on the stove top.
Provided by Juanita
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 2h45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease a 2 quart baking dish.
- Beat together the eggs and milk. Stir in white sugar, uncooked rice, butter, vanilla extract, raisins, and nutmeg. Pour into prepared pan.
- Bake for 2 to 2 1/2 hours in the preheated oven. Stir frequently during the first hour.
Nutrition Facts : Calories 293.5 calories, Carbohydrate 49.4 g, Cholesterol 80.1 mg, Fat 7 g, Fiber 0.7 g, Protein 9.1 g, SaturatedFat 3.8 g, Sodium 105.2 mg, Sugar 32.9 g
GRANDMA'S RICE PUDDING
My sisters and I always loved the recipe for rice pudding our grandma made. After she passed away, I took it upon myself to try and find the secret to her rice pudding. It took quite a bit of experimentation, but I finally got it right! And I'm glad to share this easy recipe here. -Margaret DeChant, Newberry, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place rice and raisins in a greased 1-qt. casserole. In a small bowl, whisk the eggs, milk, sugar and nutmeg; pour over rice. , Bake, uncovered, at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool. Pour milk over each serving if desired. Refrigerate leftovers.
Nutrition Facts : Calories 197 calories, Fat 4g fat (2g saturated fat), Cholesterol 79mg cholesterol, Sodium 52mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 0 fiber), Protein 5g protein.
NUTMEG RICE
A favorite all-in-one dish that we all love, and always a hit at gatherings. Let me know if you like it
Provided by Hanan Hussein
Categories Other Main Dishes
Time 2h
Number Of Ingredients 9
Steps:
- 1. Place beef cubes and shredded carrots in a pot on medium heat till it starts to boil. Lower the heat to very low, cover and let it simmer for 1 hour stirring occasionally until all liquid is absorbed and meat is tender.
- 2. Add the rice, nutmeg, salt and water and bring to boil. Lower the heat, cover and let it cook like regular rice till all the water is absorbed and the rice is cooked. (the rice should be a bit sticky)
- 3. While the rice is cooking boil the peas in salted water for 15 minutes or until cooked, drain and add the butter.
- 4. In a serving plate pile the rice, cover with half the peas and top with Parmesan cheese. Have some more peas and cheese on the side for those who like extra.
NUTTY BROWN RICE
Provided by Andrea Albin
Categories Nut Side Christmas Thanksgiving Quick & Easy Dinner Christmas Eve Brown Rice Nutmeg Simmer Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Bring water to a boil in a heavy medium saucepan. Add rice and 1/4 teaspoon salt, then reduce heat to low and simmer, uncovered, until rice is tender, about 40 minutes. Drain in a sieve.
- Heat butter in a large heavy skillet over medium heat until foam subsides. Add nuts and cook, stirring, until butter and nuts are golden brown, about 4 minutes.
- Add rice and nutmeg to skillet and toss to coat.
CREAMY NUTMEG CHICKEN
Being a new mom on a small budget, I've been experimenting with chicken recipes. I actually wanted to make another dish but didn't have all the ingredients, so I substituted a few and came up with this recipe.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4-6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, brown chicken in butter. Remove chicken and set aside. , In the same skillet, saute onion and parsley until onion is tender. Add the soup, sour cream, milk, nutmeg, sage, thyme and rosemary; mix well. Return chicken to the skillet an spoon sauce over pieces. , Simmer, uncovered, for 25-30 minutes or until chicken is no longer pink, basting occasionally. Sprinkle with additional nutmeg.
Nutrition Facts :
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TOMATO AND PARMESAN RISOTTO RECIPE | BON APPéTIT
From bonappetit.com
4.6/5 (30)Estimated Reading Time 4 minsServings 4
- Bring broth to a simmer in a medium saucepan; keep warm over medium-low heat until ready to use.
- Meanwhile, heat 2 Tbsp. oil in a large saucepan over medium. Add onion and cook, stirring often, until golden and very soft, 8–10 minutes. Add garlic and cook, stirring, until softened, about 1 minute. Add tomato paste and cook, stirring often, until it darkens slightly and begins to stick to pan, about 2 minutes. Add tomatoes and nutmeg, if using, and cook, stirring occasionally, until some of the tomatoes begin to burst, about 2 minutes.
- Stir in rice; season with salt, and reduce heat to medium-low. Cook, stirring, until some grains are translucent, about 3 minutes. Ladle in 2 cups broth and simmer, stirring frequently, until completely absorbed, 8–10 minutes. Ladle in another 2 cups broth and continue to cook, stirring frequently, until rice is cooked through and most of the broth is absorbed, 12–15 minutes.
- Add butter, 2 oz. Parmesan, and remaining 1 cup broth and cook, stirring constantly, until risotto is very creamy looking, about 4 minutes. Taste and season with more salt if needed. Divide risotto among bowls. Top with shaved Parmesan and lots of pepper and drizzle with more oil.
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BAKED RICE PUDDING - LITTLE SWEET BAKER
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5/5 (2)Total Time 1 hr 5 minsCategory DessertCalories 218 per serving
- In a large mixing bowl, whisk together the milk, eggs, sugar, vanilla, cinnamon, nutmeg, and salt.
- Stir in the cooked rice, breaking apart any clumps. Pour the mixture into the prepared baking dish.
OUR BEST NUTMEG RECIPES | EPICURIOUS
From epicurious.com
Author Joe SevierPublished 2016-12-03Estimated Reading Time 3 mins
- Pull-Apart Bread with Pumpkin and Spinach. This stunning bread—packed with pumpkin and spiraled with a nutmeg-infused, spinach-dip–inspired filling—gets its branch-like form by taking a shaping cue from the classic French baguette bread, Pain d'Epi.
- Nutmeg-Coated Creamy French Toast. With a full 2 teaspoons in the custard and another 1/8 teaspoon dusted over the top, this eggy, rich French toast packs in a wallop of that warm, nutty flavor.
- Pork Loin Braised in Milk. Nutmeg adds fullness of flavor to this meltingly tender pork loin braise. Get This Recipe.
- Spiced Bundt Cake with Apple Caramel Sauce. Whether you need dessert, breakfast, or a little something to nibble alongside your tea, this supremely fall-appropriate cake fits the bill.
- Candied Pecans. Make these nutmeg- and cinnamon–spiced nuts up to four days ahead. It's a wonderful holiday nibble to have on hand when guests and well-wishers stop by.
- Rittenhouse Inn Wassail Punch. Cranberry juice is a perfectly tart counterpart to the sweetness of apple cider and brown sugar in this wintery bourbon-spiked drink.
- Old-Fashioned Mixed-Apple Pie. There's no cinnamon in this apple pie. Instead nutmeg shines as the lone spice, perfectly complementing fruity raisins and mix of tart and sweet apples.
- Pumpkin Pie–Spice Whipped Cream. Developed for Epi's Build Your Own Thanksgiving Pie Bar, this whipped cream topping is practically good enough to serve as dessert on its own.
- Oven-Roasted Chicken Thighs With Carrots and Yukon Gold Potatoes. Both the chicken and its accompanying carrots and potatoes are seasoned with a thyme-and-nutmeg salt, which infuses them with fragrant, rich flavor.
- Pumpkin Ginger Cheesecake Pie. Embrace the flavors of autumn with this luscious take on a classic. Warm nutmeg bolsters spicy ginger in the pumpkin-spiraled cream cheese filling.
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