Best Beer Rice Recipes

BEER BRAISED BABY BACK RIBS - RICE COOKER

Steps:

• Wash and pat dry the slap of ribs. Season ribs with salt rub.
• Turn rice cooker to cook and add oil. When hot add ribs and brown on meat side.
• Add beer, stock, and barbecue sauce. Press cook and let cook for 1 hour.
• Serving Ideas : Place steamer basket on top for the last ten minutes with 4 ears of corn.

MINNESOTA WILD RICE BEER CHEESE SOUP RECIPE - (4.5/5)

Steps:

• Saute the onion in 2 tsbps of butter or the same amount of olive oil. When translucent, add to large pot. Add the wild rice, the chicken stock and broccoli florets. Put the burner on medium heat and lat that start to heat up. Saute the carrots and the celery in the same pan as the onion, add to the pot. Take 1 cup water, pour it into the saute pan. This will get all the leftover butter and veggie bits moving-pour it all into the soup pot too. Add the Worcestershire, and basil. Then salt and pepper to taste. Bring to a boil. Once it is boiling, add your meat of choice. Slowly stir in the cheese, making sure it isn't clumping, and keep stirring so it melts into a smooth consistency. Let it simmer for 5-10 minutes, don't let it boil. Add the beer. Go slow, the carbonation will make the soup puff up. Once the beer is in, let it simmer for another 5-10 minutes. If it tastes like a frat party when you test it, let it simmer for a little bit longer. Pro tip--if this soup gets you drunk, you didn't simmer the beer long enough. Serve in bread bowls. This soup can be topped with more cheese, popcorn, bacon, green onion, whatever you'd like--or you can eat it just the way it is.

BEER RICE

Steps:

• Saute onion and pepper in butter until tender.
• Add chicken broth, rice, beer, thyme and salt and pepper to taste.
• Bring to a boil, cover and reduce heat.
• Simmer for 30- 40 minutes until liquid is absorbed and rice is done.

BEER RICE

Steps:

• 1. Heat the olive oil in a medium saucepan over moderate heat.
• 2. Add rice and brown lightly, stirring constantly.
• 3. Add the broth and beer.
• 4. Bring the mixture to a boil, reduce the heat and cover tightly and simmer for 25 minutes.

ARROZ CON PATO (BEER-BRAISED PERUVIAN DUCK WITH RICE)

Steps:

• In a small bowl, combine lemon juice, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Prick the skin of the duck all over with a fork or small knife.
• Rub lemon mixture over all sides of duck.
• Place on a plate, cover with foil, and refrigerate for 3-6 hours.
• Heat the oil in a heavy pot or Dutch oven over medium-high heat.
• Add duck(in batches if necessary) and brown well on all sides.
• Remove duck and set aside.
• Drain all but 2 tablespoons of fat.
• Add onion and pepper and cook, stirring, until the onion is translucent, about 4-5 minutes.
• Add the garlic and cook for another minute.
• Add beer and return duck to pot.
• Bring to a boil over high heat, stirring and scraping bottom of pan.
• Reduce heat to low, cover and simmer 30-45 minutes, or until the duck is tender.
• Remove duck and keep warm.
• Strain liquid. Reserve 3 1/2 cups, and discard the remainder.
• Return liquid to pot and bring to a boil over high heat.
• Add rice and return to a boil.
• Reduce heat to low, cover, and simmer 20 minutes, or until all liquid is absorbed.
• Stir in cilantro, peas, and remaining salt and pepper.
• Arrange duck on top of rice, cover, and return to low heat just until heated through.