Beer Rice Recipe Video

Описание: For the complete, printable recipe: https://beerandiron.com/beer-rice

First of all, this recipe is meant to be used with other recipes. The flavor may be a bit too bitter or sharp for some and a bit too salty for others. However, I know good and well everyone who makes this recipe will take a taste out of the pot...just to see. Be careful; you may just love the flavor...like I do!

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.”

Consider that awesome lager you have left in that growler you filled up last weekend that you’ve been saving to cook with. You pour that semi-flat, 6-percent-er in that pot with the rice and the other ingredients at a 2-part rice to a 1-part beer ratio. By the time you start seeing steam, that 2-part is missing 6% of the overall liquid. As the rice cooks, the water that remains will also “gas off” as steam thereby reducing the overall volume even farther. Fear not my young Mageirocophobia-suffering friend, the rice will cook A-OK!

The “sweets” of the beer are less-than-notable after being cooked with rice; and the “bitters” are much more pronounced. With that being said, I love bitter beer and this dish...as a side dish...is right down my alley.

Visit https://beerandiron.com/beer-rice to read more and print the recipe.

Visit https://beerandiron.com/ for more recipes using beer as an ingredient and cooked in cast iron.