Garlic Rice with Gose

While relatively simple, this recipe is loaded with garlic flavor, as it uses the alcohol and some of the essence of the beer to intensify the aroma of this companion dish to Brazilian Feijoada. This Garlic Rice with Gose recipe can be served as a Side Dish Starch with many different entrées.

Serves: 10–12 guests

Serve with:

Brazilian Feijoada

Sautéed Greens

Session-able Caipirinha’s

Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Aug 2014 | Issue #91

Garlic Rice

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Garlic Rice with Gose: garlic and beer flavored rice, served along side Brazilian Feijoada.

• CourseLunch
• CuisineBeer Cuisine, Brazilian, Vegan, Vegetarian
• Cooking Beer StyleLeipzig Gose
• SeasonalFall Seasonal, Spring Seasonal, Summer Seasonal, Winter Seasonal, Year Around Seasonal
• Food SectionGarlic, Rice, Starch
• Cooking MethodBoiling, Cooking with Beer
• BreweryAnderson Valley Brewing Co., Beer Advocate
• KeywordCooking with Beer

Servings	Prep Time
12 guests	5 minute

Cook Time

30 minute

Servings Prep Time 12 guests 5 minute

Cook Time 30 minute

Garlic Rice Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Garlic Rice with Gose: garlic and beer flavored rice, served along side Brazilian Feijoada. CourseLunch CuisineBeer Cuisine, Brazilian, Vegan, Vegetarian Cooking Beer StyleLeipzig Gose SeasonalFall Seasonal, Spring Seasonal, Summer Seasonal, Winter Seasonal, Year Around Seasonal Food SectionGarlic, Rice, Starch Cooking MethodBoiling, Cooking with Beer BreweryAnderson Valley Brewing Co., Beer Advocate KeywordCooking with Beer Servings Prep Time 12 guests 5 minute Cook Time 30 minute Servings Prep Time 12 guests 5 minute Cook Time 30 minute

Ingredients

• 2 tablespoon oil, olive
• 1/2 cup garlic, cloves peeled and sliced
• 1 tablespoon salt, kosher
• 3 cup rice, long grain, white
• 12 ounce beer, such as Gose, Witbier, Kölsch or a German Pilsner
• 4 1/2 cup water

Servings: guests

Units:MetricUS Imperial

Instructions

• In a medium sized pot with a lid, add the oil, garlic and salt. Place the pot over medium heat and slowly sauté garlic until it starts to brown around the edges, about 5 minutes, stirring frequently.

  
• Add the rice and coat the grains in the garlic oil, toasting for 3 – 4 minutes.

  
• Add in the beer of choice, then the water and bring to a simmer. Cover the pot and adjust heat to low. Cook the rice for 20 – 22 minutes, until all the liquid is absorbed. Turn off the heat and let the rice rest for 10 minutes, covered. Using a fork, flake the rice to separate the individual grains. Serve immediately.

  

Recipe Notes

This recipe is great by itself, but perfect with Brazilian Feijoada.