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Beer Rice

A quick rice recipe to use as an ingredient in many Beer and Iron recipes. Would not be good as a stand-alone side dish but sure does add a layer of YUM to other recipes.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Servings: 4 People
Calories: 139
Ingredients Equipment Method Notes

Ingredients
  

  • ¾ Cup White Rice Brown rice is okay to substitute but you may need to add more liquid.
  • 1 12oz Beer 12oz beer is about 1½ cups of beer
  • ½ tbsp Butter A "Pat" of butter.
  • 1 tsp Salt Use Less if you are using this as a side dish.

Equipment

  • 1 2 Quart Sauce Pot with a Lid Any pot / pan large large enough to hold 3 cups of ingredients.
  • 1 Knife To cut the butter
  • 1 Wooden Spoon To initially stir the rice into the beer
  • 1 ¾ Cup Measuring Cup To measure the rice first and then the beer
  • 1 Teaspoon Measuring Spoon To measure the salt
  • 1 Spoon From the silverware drawer to "taste" the rice for doneness.

Method
 

  1. Put the sauce pot on the stovetop on low/medium heat.
  2. Add the 1 ½ cups of beer to the sauce pot slowly to avoid creating a head
  3. Add the ¾ cup of rice
  4. Add the 1 teaspoon of salt
  5. Using the wooden spoon, stir all the ingredients together slowly to avoid the beer “heading up.”
  6. Add the Butter (yep…just chunk in that pat of butter...it’ll float and later“ disappear”).
  7. Leave the rice to simmer. If it boils over, you may need to add more liquid and turn the heat down a bit (the heat may be too high causing the boil over).
  8. Once the rice has “risen” above the liquid and the little bubbling has stopped, give the rice a taste. Use your good judgment and experience on what you agree “cooked rice” taste like and the consistency you’re looking for.

Notes

Perfect rice is always a 2:1 ratio: two parts liquid to one part rice. Cooking with beer is a little tricky. Depending on the style of beer, beer is upwards to 95% water. Ethanol (the alcohol in beer) has a boiling point of 78°C (172.4°F) and will “gas off” at that temperature. Water, on the other hand, boils and becomes steam at 100°C (212°F). By the time the beer has reached the point where the rice begins to cook, the alcohol has long since “gassed off.”