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close-up of rice grains cooked sous vide | i sugar coat it
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How To Cook Rice Sous Vide

A fuss-free, foolproof way to cook light, fluffy, delicious rice sous vide, using water, coconut water, coconut milk or stock.
Course Side Dish
Cuisine Caribbean
Keyword how-to, rice, sous vide
Prep Time 10 minutes
Cook Time 25 minutes
Servings 2 servings
Author i sugar coat it!

Equipment

  • polycarbonate container
  • Sous Vide Immersion Cooker
  • chamber vacuum sealer (optional)
  • vacuum bag or resealable freezer bag

Ingredients

  • rice
  • coconut water or broth, water, coconut and water blend

Instructions

  • prepare the water bath by filling the container, attaching your immersion cooker and setting the temperature to 93ºC. cover and allow to heat.
  • rinse rice to remove impurities and excess starch. add rice and chosen liquids to bag.
    pre-cooked rice in vacuum bag | i sugar coat it
  • vacuum seal the bag. if you do not own a chamber vacuum sealer, place in a resealable freezer bag and remove as much air as possible by sliding the bag down the edge of a counter before sealing.
    rice and liquids being vacuum sealed
  • when the water reaches temperature, submerge the vacuum sealed bag and cook for 25 minutes. if using a resealable freeze bag, open one end of the just zip seal just a crack and add the bag to the heated water. the water pressure will push out any extra air, as you submerge the contents. seal and allow to cook.
    vacuum sealed bag of rice being placed in a sous vide water bath | i sugar coat it
  • when finished, remove bag (use tongs, as the water will be hot) and let sit for about 10 minutes. open bag, fluff and serve!
    sous vide rice, post cook, in an opened vacuum bag | i sugar coat it