1 medium onion, chopped
3 cups brown ale
1 Tbsp Coleman dry mustard
1 cup basmati rice or long grain rice, uncooked
Bring a cup of water to a boil in a skillet that has a lid.
Add the Brats.
Don't pierce their skins.
Simmer'til the water evaporates.
Cut into 3/4 inch pieces.
Mix Ale and Mustard, add to skillet.
Stir in Rice.
Bring to a simmer.
Cover, simmer 20 minutes.
DON'T CHEAT! KEEP THE LID ON THE SKILLET, LET THE RICE COOK!
Remove from heat, let rest 15 minutes.
Fluff with a fork.
Serve with a Baguette and a pint or two of ale.