Nutty Brown Rice

I like to serve this with the nuts as a topping instead of mixed in.

4 cups water
1 1/2 cups short-grain brown rice
3 Tbsp unsalted butter
1 1/4 cups mixed nuts, chopped
1/4 tsp grated nutmeg (optional)

Bring water to a boil in a heavy medium saucepan. Add rice and 1 tsp salt, then reduce heat to low and simmer, uncovered, until rice is tender, about 40 minutes, and drain. 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.