yield: 3 cups cooked

Ingredients

• 1 cup rice (long grain, or brown is best)
• 1 small carrot, diced
• 2 spring (green) onions, chopped
• 1 piece kombu
• 1/2 tsp. turmeric
• 1 tsp. kosher salt (Omit if using commercial stock; most brands are heavily salted.)
• 6 oz Budweiser
• 6 oz stock (vegetable, chicken)
• 6 oz fresh water
• 1 tsp. vegetable oil
• coarsely cracked black pepper

Method

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.

Notes

• Avoid a hoppy beer. The hops will reduce to an unpleasant bitterness. Likewise, avoid a stout or fairly dark ale or lager. The roast will darken the dish and add bitterness. If you know your beer styles, you could also use a Dortmunder Export lager, or similar less-hopped lighter-hued and flavored lager or ale.
• If using commercial soup stock, omit salt. Commercial stock is already high in sodium. (Why not make your own stock?)
• Kombu is edible kelp. It adds a savory character to the rice, what the Japanese call umami.

• See step-by-step photos here.