Friday, January 07, 2011

The Session #47: Cooking with Beer [Beer Rice]

The Session #36: Cask-Conditioned Beer

The Session is a monthly event for the beer blogging community begun by Stan Hieronymus of Appellation Beer, and co-moderated with Jay Brooks of the Brookston Beer Bulletin.

On the first Friday of each month, one blogger hosts The Session: Beer Blogging Friday, choosinga specific, beer-related topic, inviting all bloggers to write on it, and posting a roundup of all the responses received.

For more information and to host a Session, go to the archive page at
the Brookston Beer Bulletin

Here's how host David Jensen. author of blog Beer 47, announced the theme for The Session #47 - Cooking with Beer, for 7 January 2011:
We all know beer is great for drinking but what about using it as an ingredient in cooking? Wine is used as an ingredient for numerous dishes and recipes yet beer seems to be under utilized in cooking. However, with the rise in popularity of craft beer and advocacy from the likes of The Homebrew Chef, I think this trend is slowly changing. For the month of January, Beer 47 will be hosting The Session #47 and encouraging beer bloggers from all over the internet to discuss Cooking with Beer. ... Include other dishes besides (or in addition to) dessert, the reason being that we have already discussed Beer Desserts for The Session #30.

I'll jump right into it, with a recipe that I cook often. These ingredients ...

Ingredients for Beer Rice

... yield this result: Beer Rice.

Beer Rice

From prep to eat, it's no more than 60 minutes. Go here for the full recipe. Go here for the links to the participating bloggers.

And, yes, that's a Bud in my blog.


  1. Have you ever tried this with a good Pilsner or Lager?

  2. The character the beer lends here is like a less concentrated version of Marmite, that is, vaguely 'meaty.' (I don't eat animals, so I don't use chicken stock.) As to more full-flavored beers, be careful! Using a beer with more bittering hops (or more roasted character) that an Industrial Lager will impart a concentrated bitterness to the finished rice that isn't very pleasant. (I've learned the hard way). When I first began developing this recipe, I would use a cream ale from The Lion. Since then, I've also used craft lagers such as Victory Lager and Clipper City's Classic Lager (nee McHenry Lager), and even Marzens, but I do enjoy the bemused comments when cans of Bud are discovered in my larder.


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