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Beer RicePerfect refers not to any beer or to a claim that this recipe is better than all others. Rather, it is a method of cooking rice in beer (you could - gasp - omit the beer from the recipe) that yields rice with a savory flavor, in an easy manner.

yield: 3 cups cooked



  1. Dice carrot. Set aside.
  2. Finely chop one spring onion.
  3. Clean the rice under cold water. Drain.
  4. Combine water, beer, stock, salt, and turmeric. Mix well. Set aside.

  5. Heat oil to medium high. Add rice. Sauté for minute or two, coating all until aromatic. Do not scorch.
  6. Add liquid mixture and diced carrot to rice. Bring to boil.
  7. Immediately remove from heat, cover, and let stand for 5 minutes.
  8. Return to very low heat (gas) or med-low (electric).
  9. Simmer for 25 minutes. Do not remove lid.

  10. Remove from heat. Add chopped spring onion. Keep covered for 10 minutes.
  11. Remove piece kombu and discard.
  12. Add coarsely cracked black pepper to taste. Fluff and serve.


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