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.
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.