Heat 1 tablespoon of olive oil or butter in a medium saucepan over medium heat. Add 1 cup of long-grain white rice and toast for about 2 minutes. Pour in 2 cups of chicken or vegetable broth, bring to a boil, reduce heat, cover, and simmer for 15-18 minutes until liquid is absorbed.

While the rice is cooking, heat another tablespoon of olive oil in a skillet over medium heat. Add 2-3 cloves of minced garlic and sauté for about 1 minute. Gradually add 4 cups of fresh spinach, stirring as it wilts for 2-3 minutes.

Once the spinach is wilted, lower heat to medium-low, and stir in 1 cup of heavy cream or half-and-half. Simmer gently for about 3 minutes until thickened. Add the cooked rice, mixing thoroughly.

Incorporate ½ cup of grated Parmesan cheese, taste, and season with salt and black pepper. Add nutmeg or red pepper flakes if desired. Serve warm.