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+ servings

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.
Prep Time 5 minutes
Cook Time 20 minutes
Servings 4 People
Calories 139 kcal

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.

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.

Instructions
 

  • Put the sauce pot on the stovetop on low/medium heat.
  • Add the 1 ½ cups of beer to the sauce pot slowly to avoid creating a head
  • Add the ¾ cup of rice
  • Add the 1 teaspoon of salt
  • Using the wooden spoon, stir all the ingredients together slowly to avoid the beer “heading up.”
  • Add the Butter (yep…just chunk in that pat of butter...it’ll float and later“ disappear”).
  • 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).
  • 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.”

Nutrition

Serving: 4gCalories: 139kcalCarbohydrates: 28gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 4mgSodium: 594mgPotassium: 40mgFiber: 1gSugar: 1gVitamin A: 44IUCalcium: 11mgIron: 1mg
Keyword beer, beer and rice, beer rice, beerrice, Recipe, Rice, rice and beer, rice beer, ricebeer
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