PERFECT BEER RICE
Perfect 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 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
- Dice carrot. Set aside.
- Finely chop one spring onion.
- Clean the rice under cold water. Drain.
- Combine water, beer, stock, salt, and turmeric. Mix well. Set aside.
- Heat oil to medium high. Add rice. Sauté for
minute or two, coating all until aromatic. Do not scorch.
- Add liquid mixture and diced carrot to rice. Bring to boil.
- Immediately remove from heat, cover, and let stand for 5
- Return to very low heat (gas) or med-low (electric).
- Simmer for 25 minutes. Do not remove lid.
- Remove from heat. Add chopped spring onion. Keep covered for 10 minutes.
- Remove piece kombu and discard.
- Add coarsely cracked black pepper to taste. Fluff and serve.
- 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.
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